Bring on Spring with Loire Valley Wines

Every time I join our Winophiles group focusing on the different wine regions throughout France I ask myself why I do not drink more French wine.  I have an Old World palate and every time I decide to jump in and try something new I add some new favorites to my repertoire.  This month we feature the Loire Valley hosted by Camilla of the Culinary Adventures of Camilla.  With spring upon us, the wines I’m sharing today couldn’t have been a better fit to welcome the season.  Let’s dig into the Loire Valley! 

The Loire Valley wine region is located in Central France and runs along the Loire River. The wine region is divided into 3 parts, two of which I’ll be sharing wines from today including the Upper Valley and the Central Valley. The region is rich with beautiful landscapes with chateaus and castles spread throughout and covers over 600 miles from east to west.  

Sourced from Wikipedia

There is nothing like starting a tasting with some sparkling wine, which brings us to our first wine, a non-vintage Bouvet Signature Brut. The winery was founded in 1851 by Etienne Bouvet and is located in the Central Loire Valley in Saumur. Bouvet is the 2nd oldest sparkling producer in the Saumur. This area became one of France’s largest traditional method producers and still stands to be one of the most respected sparkling wine producing areas in France. 

Saumur is an area that is known for its tuffeau caves that reside in the chalky hillsides. These caves help moderate consistent temperatures. There are actually hundreds of miles of underground caves dug out with the materials used to build castles and palaces found throughout the region. Bouvet actually has underground cellars that were excavated by St. Florence monks that used the material to build La Bella d’Anjou abbey. These underground caves about 5 miles long, in 2002, became recognized as a UNESCO Heritage Site known as the Underground Cathedral.  

The Bouvet Signature Brut non-vintage I tried is made from 90% Chenin Blanc and 10% Chardonnay. The grapes are sourced from over 100+ plots of land that the Bouvet family has long established relationships with. These grapes grow on soils mostly comprised of limestone, which is fantastic for growing Chenin Blanc grapes, along with some clay that allow great drainage. The juice is pressed in the vineyard and brought to the winery and the lots are blended before secondary fermentation via the traditional method. Straw to yellow colored in the glass, this wine had a beautiful nose of citrus, green apple, stone fruit and a slight hint of vanilla. The bubbles were fine and the wine was quite airy with lemon zest and a tingly acidity carried through to the finish. I located this wine online at Total Wine for $11.99. Quite a steal! ABV 12.5% 

I’d love to say I prepared this gourmet French meal, but let’s keep in mind I have 2 small children and I may have been the only one eating it if I did. With the leftover ham we had from the prior night’s meal, I paired the Bouvet Signature Brut with a tortellini, ham and pea dish that went together quite well! The sauce had a slight creaminess to it that seemed to blend well with the bubbles. 

The second one I sampled, a 2019 Michel Redde La Moynerie Pouilly Fume, hails from the Upper Loire Valley where the winery is located in the north side of the town of Pouilly-sur-Loire. This particular wine appellation is known for its Sauvignon Blanc.  

Michel Redde and his son, Thierry, operate the winery today along with Thierry’s sons. Winemaking has been in the origins of the Redde family since 1630. Michel from an early age always wanted to be in the wine industry and with his wife in 1950 started purchasing and clearing land and planting vineyards. Starting with 15 acres and growing to the present 85 acres, the vineyards are located on hillsides overlooking the Loire Valley. About 97% of their vineyards are planted to Sauvignon Blanc. They are slow progressing towards converting over to organic winemaking as well.  

The 2019 Michel Redde La Moynerie Pouilly Fume was my favorite of the two. Made from 100% Sauvignon Blanc this wine is produced from 20-25 year old vines in diverse soils from limestone to marl and clay with flint. Unlike Bouvet, these grapes are estate grown. The wine was aged on the lees about 10-12 months in stainless and wooden barrels until bottled. A brilliant pale straw color in the glass. The wine was quite aromatic showing mostly apricots and grassy notes. Bright, lively acidity right up front with great body and texture. Mostly herbal and grassy notes along with some citrus and a hint of apricot towards the finish. Lots of minerality showing on this wine and I picked up a hint of warmth on the finish from the 14.2% alcohol, but not considerably noticeable. Great length! SRP $36. 

I went with a simple pairing for this one and wish I had added more of a sauce to the top that may have really married well to the dish. I prepared quinoa topped with baked salmon drizzled with some sesame oil. Still enjoyable, but I think a sauce would’ve turned this pairing up a notch.    

Don’t stop now! The rest of our wine and food loving crew have great wine and food pairing suggestions on the Loire Valley to share.  Join us live on Twitter this Saturday at 11am EST at #Winophiles as we chat more about the Loire Valley.  See you there! 

• Celebrating Spring with Raclette and Rosé by A Day in the Life on the Farm
• Château Aqueria - Tavel Rosé Paired With The Perfect Spring Time Salad by Syrah Queen
• French Rosé, Sparkling Wine, and A Taco Bar for Easter? Si! by Wine Predator...Gwendolyn Alley
• French Spring Menu with Tavel Rosé & Cru Beaujolais by Always Ravenous
• Joyeuses Pâques with Champalou Paired Pork Loin by The Quirky Cork
• Roasted Salmon with Grilled Pineapple Pico de Gallo + Château D'Aqueria Tavel Rosé 2020 by Culinary Adventures with Camilla
• Woodfired Salmon Pizza with La Nerthe Les Cassagnes Rosé by Our Good Life

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*These wines were provided as samples, but opinions are always my own.  Importer is Kobrand.

A First Look at Mexican Wines Including Italian Grapes

As I always say when it comes it comes to wine that the learning path is never ending.  This month our Wine Pairing Weekend crew (#WinePW) is exploring Mexican food and wine pairings.  This was my first experience tasting Mexican wines and was quite thrilled when Max, the owner of Tozi Imports, hand delivered about 9 different Mexican wines to sample.  What was even more exciting was that a few of these bottles were focused on the Italian grape, Nebbiolo.  So you guessed it, that is our feature today!  I look forward to sampling through the rest, especially with Cinco de Mayo right around the corner.   

Mexican Wine History 

Wines have been produced in Mexico since the early 16th century when the Spanish expedition led by Cortes landed in Mexico in 1519.  By 1521 they had defeated the Aztecs and brought cuttings to plant.  From that time until about 1699, Mexico became the hub for all winemaking in the New World.  The King of Spain wanted to protect the Spanish wineries so he banned all commercial winemaking and limited its use only for sacramental purposes.  It wasn’t until the late 1800’s when a social and cultural reform took place and in 1888 the first mission converted to a winery.   

The late 1980’s wine was being mass produced without a focus on quality.  The doors had also opened to imports so about 95% of the wineries shut down and the wine production went from about 4 million gallons of wine produced to under a million.  This gave rise to small, boutique, family-owned wineries that revolutionized the wine scene.  Their focus was on single varietals versus blends, modern winemaking techniques with a focus on quality.  These wineries have a lot of So even though Mexico has a history in the wine industry it wasn’t until recent decades when things have shifted in terms of quality for Mexican wine.

The Wines 

All 3 Nebbiolo wines I’m sharing today come from the winery, Vino del Marques. Nebbiolo is heavily used by the winemaker, Mauricio Rodriguez. The winery was founded in only 2013 and is located in Queretaro, which is about 3 hours north of Mexico City in the heart of the Central Mexican Highlands.  

The Queretaro is the 2nd largest wine region in Mexico with some of the areas being some of the very first plantings of vines in Mexico. It’s an area known for its sparkling wines and wines that aren’t too high in alcohol, including the Nebbiolo today. This area has a very arid climate, but the high elevations of this area allow the grapes to thrive. At Vino del Marques their Nebbiolo grows at 5,905 feet above sea level. Due to the temperatures the grapes are harvested earlier here in the July to August timeframe.

My first up was my sipper prep wine while I made dinner, the 2017 Vinos del Marques Danza de la Marquesa. Made of 65% Nebbiolo and 35% Tempranillo. A beautiful salmon color with a sweet nose of ripe strawberries, roses and citrus. A round mouthfeel with lush strawberry notes, citrus with crisp acidity lingering through until the finish. A refreshing, enjoyable rose! ABV 12% 

The second Nebbiolo wine is the 2016 Vinos del Marques Musica del Marques. This is made from 90% Nebbiolo and 10% Malbec and was actually my preferred wine of the two. This wine spends 9 months in used French oak. It was deeply colored garnet in the glass. A beautiful nose of cherry, violets, spice and some cocoa. It was a smooth, balanced wine with great acidity and I love the way the cherry flavors showed on this wine. Very different than the Nebbiolo of Piedmont, especially when it comes to the tannin characteristics. SRP $22-25 

The third Nebbiolo was a 2014 Vinos del Marques Escultura del Marques Reserva. This wine was made up of 55% Nebbiolo and 45% Syrah. This wine spends 18 months in new French and American oak. Also deeply colored garnet in the glass. Mostly vanilla and cherry notes on the nose with a hint of roses. Juicy acidity up front and integrated tannin. Full-bodied and richly concentrated fruit with more vanilla showing up on the finish with nice length. ABV 13.5% SRP $50-55 

I could have taken the route of pairing these wines with Mexican food, but I wanted to try something different. Plus, we just recently picked up our meat farm share and the short ribs were calling my name. I used my new Instant Pot that makes my life so much easier and paired the two red Nebbiolo wines with succulent short ribs with carrots in a balsamic glazed sauce. For a side I made some risotto with herbs and mushrooms. It was really a great pairing together and everything seemed to complement one another. 

An interesting tidbit about how the wines are taxed when sold within Mexico that I learned from the virtual tasting with Max. There is an extra charge of 48% tax on the cost of the bottle when sold within Mexico versus those that are exported where the price drops to 16%. You would think that the country would want to export, but also promote products within their home country, but at a 48% tax it definitely allows wineries to lean towards a preference of exportation.  

Join the rest of our Wine Pairing Weekend friends as they share more Mexican wines with their suggested pairings. Catch us live on Twitter this Saturday @ 11am EST at #WinePW. Have a great weekend! 

• Wendy from a A Day in the Life on the Farm will share “Mexican Foods and Wines always provide for a Perfect Fiesta”
• Susannah from Avvinare is “Discovering Mexican Wine”
• Carlos from Carlos’ Food & Wine is serving up “Mexican wines featuring sparkling wine risotto & grilled hanger steak with mushroom-red wine sauce”
• Camilla from Culinary Adventures with Camilla is sharing “Outside the Pigeon-Hole: Pairing Mexican Wine with Thai Cuisine“
• Gwendolyn from Wine Predator Gwendolyn Alley features Sparkling Wine from Mexico For #TacoTuesday”
• Robin of Crushed Grape Chronicles shares “Mexican Wines – 2 wines from the central Mexican highlands of Querétaro #WinePW“
• Linda from My Full Wine Glass is “Saying ‘hola’ to Mexican Tempranillo and sparkling wine”
• Martin from ENOFLZ Wine Blog will share “Exploring Mexican Wine Beyond Baja”
• Nicole from Somm’s Table is “Sipping Mexican Wines with a Bowl of Birria“
• Liz at What’s in that Bottle posted “Salud a Los Vinos de Mexico!”
• Terri from Our Good Life pairs “Grassfed Ribeye with Steak Butter and Grilled Oyster Mushrooms Paired with Monte Xanic Cabernet Sauvignon“
• David on Cooking Chat we paired “Roasted Beet Pesto Pasta with Mexican Merlot”

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*These wines were provided as samples, but opinions are always my own.  Importer is Tozi Imports.