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Loire Valley’s Supple Reds to Enjoy as the Leaves Turn Color

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Two “Noir” You Need to Have on Your Table

Loire Valley WinesNew York, NY, November 3, 2015 – Although the Loire Valley often brings white wines to mind, the region produces a curated selection of beguiling red wines, ideal to warm you through Autumn’s cooler days and into holiday celebrations.  Half of the vine varieties grown in this northern vineyard are red, yielding a diversity of balanced, fruit-forward wines of great freshness and individuality.  Among them, two “Noir” gems stand out, from the delicate red made with Gamay Noir to the more structured, medium-full bodied Pinot Noir cuvées.  Whether produced as single varietals or in blends, Loire Valley’s wines offer refined fruit and elegant tannins to compliment a wide variety of seasonal fares.

Two red varietals from the Loire Valley that stand out on their own

  • Gamay Noir dominates in Touraine.  Often vinified as a single varietal wine, it otherwise constitutes over 60% of blends under this appellation.  Stemming from silica-clay and granite soils and made in primeur and traditional styles, its fresh, peppery fruit and gentle tannins make it versatile enough to drink with poultry and light meat, charcuterie, vegetable gratins and foods with both savory and sweet notes.
  • Pinot Noir is the predominant red vine of the Centre-Loire and plays a small role in eastern Touraine. Pinot Noir is extremely food-friendly, with refined, silky tannins and complex red fruit flavors and aromas that easily take it from dark fish and feathered game to red meats. Its subtle, earthy nuances pair beautifully with mushrooms and its ripe red fruit makes a great match for savory fruit sauces and roasted root vegetables.

Two red varietals from the Loire Valley blended with Cabernet Franc

  • Pineau d’Aunis in certain appellations only occupies a small quantity in blends. For example, in Saumur-Champigny and Anjou Rouge it is added to Cabernet Franc and Cabernet Sauvignon, to enhance the wine’s lively peppery notes and texture. Its production is now very limited, but its stimulating flavors is what makes it original within Coteaux du Loir wines. These wines are ideal with red meats, roasts and rich holiday fare.
  • Côt, or Malbec, is planted primarily in Touraine, where it is well suited to the terroir.  Côt is often blended with Cabernet Franc and/or Gamay, to which it lends body and lush dark berry breadth.  Its vivid, fruit-forward flavors and supple tannins make it a good match with red meats and rich, highly flavored holiday fare.

About Loire Valley Wines

The Loire Valley, known for its magnificent chateaux and rich history, runs at the heart of France and contains 5 distinct wine regions – Pays Nantais, Anjou, Saumur, Touraine, Centre-Loire – each with its own characteristics of grapes, appellations and styles. The wine-growing regions dotting the Loire’s banks feature no less than 4,000 wineries, 170,000 acres of vineyards and 61 appellations of origin, thus making the Loire Valley the third largest French wine making region. Producing 380 million bottles per year – be they red, rosé or white; still or sparkling; dry or semi-dry, supple or sweet – the Loire Valley is also France’s leading producer of white wines and ranks second for rosés. The region as a whole exports 68 million bottles every year to 157 export markets.  Follow @LoireValleyWine or visit http://www.loirevalleywine.com/ for more information.

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