Loire Valley wines spring to the fore at Sepia

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Sepia sets a gorgeous table for #SpringtoLoire
Sepia sets a gorgeous table for #SpringtoLoire

#SpringtoLoire was the name of a recent presentation by two reps from French Loire Valley wineries. Isabel Moreau from Monmousseau and Juliette Monmousseau from Bouvet Ladubay explained the intricacies of the flavors in a broad selection of delightful white wines from this region that flows along the valley of the Loire River in France. Characterized by fruity complex aromas and crisp, palatte-pleasing tastes, the wines were professionally paired by sommelier Arthur Hon and served in the beautiful surroundings of the elegant private dining space of Sepia Restaurant, 131 N. Jefferson. Attendees learned about several dry and sparkling selections and enjoyed them with small plates of delectable creations by Sepia Chef Andrew Zimmerman and his team.

Velvety rich spring-onion-potato soup, handmade spinach pasta served with smoked trout and crispy fresh pea shoots, salmon grilled to exquisitely juicy perfection, to name a few. Plus a fabulously tender and succulent slice of breast of chicken served with sausage bread pudding and two sauces in a dish that was reminiscent of Julia Child’s most outrageously good poultry recipes. Dessert was a luscious pear-ginger-rum tart with a dollop of creme fraiche ice cream. All gloriously flavorful and perfectly paired with the floral, fruity elegance of the AOC Loire Valley whites.

The Loire Valley, known for its magnificent chateaux and rich history, runs through 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.

Notable among the wines presented at Sepia were:

  1. Saumur brut, Bouvet Ladubay, sparkling NV with the soup
  2. Quincy blanc, Philippe Portier 2013 with the salmon
  3. Saumur blanc, Domaine Guiberteau 2014 with the chicken breast (~$20)
  4. Vouvray Moelleux, Domaine du Petit Coteau, l`Etoile 2010 – a sweet style with the tart – Lovely! (~$23)
  5. Bonnezeaux, Domaine Rene Renou, Les Melleresses, 2000, also with the tart – Gorgeous! (~$32)

If you love white wines, consider one or more of these for your next fine meal. You will not be disappointed.

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