Taste Why the Loire Is France’s Best Value

Ask a sommelier what they drink on their day off and more often than not, the answer is the Loire Valley. Why? Exceptional value, deep history, incredible diversity, and food-pairing perfection. From crisp Muscadet to age-worthy Chenin Blanc and soulful Cabernet Franc, the Loire delivers serious pedigree without the pretense—or the price tag. Below, you’ll find some of our most exciting discoveries, from under-the-radar gems to cellar-worthy icons.

• Muscadet: Loire Valley's Freshest White Is Still Under the Radar
• Domaine Patrice Colin: Aromatic and Intriguing Finds
• What I'm Excited About This Week: Loire Valley Edition
• Discover the Elegance of Cabernet Franc
• Why You Need More Chenin Blanc in Your Life
• Anthony Girard – A Sancerre Original
• Loire Valley's Most Collectible Whites

When I started in the wine industry nearly thirty years ago, customers returning from France would often ask for Muscadet. The typical response? “It doesn’t travel well—and what does make it here isn’t worth your time.” In hindsight, we missed the mark. The early examples I tasted were often flat and mass-produced, but even then, there was something quietly compelling: notes of apple, pear, oyster shell, and salty sea air. I understood why travelers who’d enjoyed Muscadet with oysters in a seaside café wanted to relive that moment. When done right, Muscadet can scratch the same itch as good Chablis—for a fraction of the price.

Things began to shift in the early 2000s. Small, family-run estates took the reins, prioritizing quality over volume. Then in 2011, the region formally recognized its top terroirs with the creation of the Crus Communaux—a turning point. Here are two producers currently on our shelves who reflect this evolution—and who might just spark your own Muscadet journey. Keep reading On the Trail.

Tucked in the northwest corner of the Loire Valley, the Coteaux du Vendômois AOC spans 27 communes along the southern banks of the Loir River, a tributary of the Loire. This 120-hectare region is home to flinty, sandy soils and a mix of grapes including the rare, ancient Pineau d’Aunis, along with Chenin Blanc, Pinot Noir, Cabernet Franc, Gamay, and Chardonnay. A convergence of continental and oceanic climates creates warm, dry conditions, while the Loir River moderates temperatures and the valley’s limestone soils and south-facing slopes offer ideal growing conditions.

The big kid on the Vendômois block is Domaine Colin, a 125-year-old winery whose 25 hectares of vineyards have been producing grapes since 1735. Championing the "moody" and nearly extinct light-bodied red grape Pineau d'Anuis, Colin excels at creating spicy, high acid-low tannin, delectable (and chillable) reds and vibrant compelling whites. Still relatively unknown in the international market, the wines of Domaine Patrice Colin are a must try for adventurous wine drinkers looking for a distinctive gastronomic red that pairs with seafood and white meats.

-Philip Roufail, Wine Specialist, K&L Culver City

This week, Keith Mabry—who probably has one of the most diverse buying portfolios at K&L—poured some amazing wines from the Loire Valley for us. We tasted 26 different wines this morning at our usual breakneck pace, thanks to the 45-minute tasting window. Needless to say, when you're tasting this quickly, it's remarkable how certain bottles truly stand out. Stretching 1,006 kilometers from the western coast deep into the heart of France, the Loire Valley features a few key varietals that are often overlooked. Learn more about my three top picks from this incredible tasting.

- Aaron Hughes, Wine Specialist, Redwood City

When people think of Cabernet Franc, they often default to Bordeaux or New World versions—ripe, plush, sometimes oaked...sometimes too much oak. But my favorite expressions come from the Loire Valley, where Cab Franc sheds the excess and takes on something more honest: earthy, floral, fresh-fruited, savory, and deeply connected to place.

Across the Loire—especially in Chinon, Bourgueil, Saumur, and Anjou—Cabernet Franc is shaped as much by soil as by the cool climate. Each appellation adds its own character. In Saumur and Chinon, Turonian limestone dominates. A cross-section of the region would reveal miles of ancient tunnels carved into this soft stone, long used as wine cellars and mushroom farms. Saumur sits on pure limestone, topped by light clay and sand. Chinon, influenced by the Vienne River, has more alluvial soils over limestone, adding complexity depending on site. From bright, peppery reds you can throw a chill on, to more serious bottles that deserve a few years in the cellar, Cab Franc from the Loire keeps things interesting. Some of my top picks on the shelves right now.

In the Loire, the conversation almost always starts with Sauvignon Blanc—Sancerre, Pouilly-Fumé, Menetou-Salon. They are popular, and they are great. But Chenin Blanc is just as noble, and honestly, it deserves a lot more attention than it gets. The range of styles, the variety of terroirs, and its sheer versatility make it one of the most exciting white grapes out there, especially when grown in the Loire.

The most recognized region for Chenin is Vouvray, famous for its limestone and flinty soils. But here’s the thing—Vouvray can be a little tricky if you’re not used to reading the labels. The styles range from sparkling to dry to off-dry to fully sweet, and it’s not always obvious what you’re getting. That’s where we come in. Here’s a quick breakdown:

• Sec = dry
• Tendre = just a touch of sweetness (think off-dry)
• Demi-sec = noticeably sweet, but balanced by great acidity so it’s never cloying
• Moelleux = sweet wines, often rich and honeyed, perfect for dessert or cheese

Anthony Girard remains one of my favorite "characters" in Sancerre. Years ago, he struck out on his own, leaving the family domaine to create La Clef du Récit in the southern part of the appellation. The name, which translates to “the key to the story,” is intriguingly ambiguous—there’s no castle here, despite the imagery. But maybe it’s more about the keys to his own imaginative mind-palace… which brings us back to that "character" part.

Some of my most memorable visits to Anthony’s winery have had little to do with tasting wine—and everything to do with his off-the-wall ideas and spontaneous adventures. On my first visit nearly a decade ago, we didn’t do a formal tasting at all. Instead, we ate goat cheese from his brother’s farm (while sampling a vertical of his Sancerre) and played a version of pétanque he’d invented using tools from his garage. That’s how you get to know the person behind the wine. Keep reading more about my visit with Anthony here.

Legends in their own right, these bottlings represent the pinnacle of a region whose wines were once highly prized by French royalty. Beloved for their verve and complexity, they are without a doubt among the greatest white wines on earth. Imitated by many, these estates are celebrated worldwide for a reason. Don’t miss your chance to own the greats.