Touraine wines: food and wine pairings

Sauvignon blanc is one of the Loire Valley's flagship grape varieties, having made Sancerre and Pouilly-Fumé particularly famous. It produces dry, bright and highly aromatic white wines, marked by notes of citrus (lemon, grapefruit), exotic fruit and sometimes blackcurrant buds. On the palate, these wines stand out for their liveliness, freshness and elegant minerality, making them perfect allies for light, summery gastronomic pairings.

The Domaine du Clos Roussely, located in the village of Angé, is renowned for its expressive sauvignon blancs, produced organically. The estate's cuvées offer beautiful aromatic intensity and remarkable freshness. A Clos Roussely Sauvignon Blanc is ideal with oysters, fish tartar or seafood. The wine's minerality sublimates the finesse of shellfish, while its clean acidity balances the richness of dishes.

For a vegetarian option, a Clos Roussely Sauvignon Blanc pairs wonderfully with seasonal vegetables, such as a warm goat's cheese salad or asparagus velouté. The wine's freshness enhances the delicate flavor of the goat's cheese, typical of the region, and creates a lovely balance with the crunchy vegetables.

Chenin blanc, another emblematic grape variety of the Loire, produces wines of great diversity, ranging from dry to mellow, sometimes even including sparkling wines. This versatile grape produces wines with aromas of white-fleshed fruit, quince, honey and white flowers, often accompanied by a beautiful minerality. On the palate, wines made from Chenin Blanc are distinguished by their roundness, lively acidity and ageing capacity, making them excellent companions for refined dishes.

The Domaine Bonnigal-Bodet, based in Limeray, is renowned for its meticulous work with chenin blanc. Cuvées from this estate are marked by their aromatic purity and beautiful tension on the palate. A dry chenin from Domaine Bonnigal-Bodet is the perfect accompaniment to pan-fried foie gras, where the acidity of the wine balances the richness of the dish. The liveliness of chenin also enhances more daring dishes such as white meats in sauce or sweet-salty dishes.

For a classic pairing, a dry or slightly mellow chenin blanc from Domaine Bonnigal-Bodet goes wonderfully well with the region's goat cheeses, such as Valençay or Selles-sur-Cher. The minerality and acidity of the wine contrast with the creamy texture of the cheese, creating a unique taste experience.

Whether paired with a sauvignon blanc from Domaine du Clos Roussely or a chenin from Domaine Bonnigal-Bodet, Touraine wines stand out for their ability to accompany a multitude of dishes. Sauvignon Blancs, with their freshness and vivacity, sublimate seafood, vegetables and fresh cheeses. Chenins, more complex and structured, go well with richer dishes, mature cheeses and sweet-savory dishes.