A Portrait of the Wine as a Grape Pauline Lair Paints the Loire in Pure, Vibrant Varietal Wines, Exploring its Diversity and Originality From End to End.

1006 Vins le Loire Package I: Seven-Bottle Sampler $229 (4 Red, 2 White and 2 Sparkling)
Domaine du Bouchot (Pouilly-Fumé) Package II: Five-Bottle All-White Sampler $199

Join Us for Saturday Sips: The Allure of the Loire

There is no official word to define the liminal time during which spring morphs into summer, but it’s happening now. We invite you to celebrate this magical period of transition with some quintessential wines from the Loire, which represents either season with equal charm.

Come as you are and come at any time that’s convenient for you during our business hours on Saturday, May 3 to sample from our Loire library.

Much as we revere a winemaker’s alchemic transformation of fruit into gold, we recognize that certain limitations accompany the quest: A winemaker is handicapped by what is available, and even terroir—the greatest tool in their box—can also be a constraint. A wine merchant suffers fewer restraints, and as a result, may have a wider insight into a region at large.

No one better exemplifies this in the Loire better than our featured merchant, Pauline Lair. From her Loire lair in Angers, Lair’s ‘1006 Vins de Loire’ project—created via personal relationships with growers throughout the 1006-kilometer-long River Loire, is an homage primarily to vineyard work. Labeled by variety, this project is perhaps the most intimate exploration of the nooks and crannies of the variety of Loire terroirs ever undertaken by a single person.

Pauline Lair
Vigneronne Angevine
and Her Project ‘1006 Vins de Loire’

“I like the idea of bringing craftsmanship back to the heart of the city,” says Pauline Lair, referring to the project she conceived in 2020 and realized a scant four months later. “The bakeries that are really successful are the ones where you can see the baker kneading the bread. I wanted to do the same thing with wine.”

Having graduated business school and obtaining a master’s degree in Wine and Spirits, Lair traveled the world, did a stint at a small winery in New Zealand and eventually returned to the Loire to work at the biodynamic Domaine du Closel in Savennières. She now makes wine in a renovated warehouse in downtown Angers. Of this new venture, dubbed 1006 Vins de Loire, she says, “Thanks to lasting partnerships with winegrowers working with respect for the living according to the specifications of organic farming, 1006 interprets the terroirs of Loire valley by selecting and monitoring plots dedicated to its wines throughout the year.”

Pauline Lair

As the longest river in France, the Loire Valley is a good place for such passion. Throughout its course, it delves into a vast array of terroirs and traditions. Originating in the Ardèche, with volcanic soils similar to Beaujolais, the river soils become flinty and filled with every variety of limestone before ending up back in volcanic territory near Nantais.

Pauline Lair works with six winegrowers; six partners with whom she has committed for a minimum of three years and who all respect the specifications of organic viticulture.

“I am in love with Loire,” Lair gushes. “It is what animates me is to craft sincere wines reflecting their terroir of origin. I vinify the grapes of my partners in a natural way. That means thanks to indigenous yeasts, with little or no intervention, without dogma, in order to make it good and alive!”

1006 Vins de Loire, Seven-Bottle Sampler Package $229 – (4 Red, 2 White, 1 Sparkling)

1006 Vins de Loire is Pauline Lair’s special project created via her personal relationships with growers throughout the 1006-kilometer-long Loire river. It is arguably the most intimate exploration of Loire terroirs ever undertaken by a single person.

Shades of Blue: Pauline Paints the Loire

If a single color defines a river, it’s blue, but like the manifold soils that trace a sinuous path along its banks, there are many shades of blue informing Loire’s personality. This concept inspired the names that grace 1006 Vins de Loire labels.

Lair explains in greater detail: “There’s Marine, a Melon de Bourgogne from a plot located in Vertou in Muscadet; Azur, a Chenin from the Carboniferous Ardenay plateau in Chaudefonds-Sur-Layon in Anjou. Indigo is a Gamay from Côtes-du-Forez, tailor-made for the end of the year: In the gray of November, in the cold of the shortening days, this generous and happy vintage warms mouths and hearts. In the kitchen, for a satisfying and comforting dish, Americans talk about ‘comfort food’? Indigo is a comforting vintage that will pair delightfully with those winter dishes served in cast iron casseroles.”

Minuit: Folle Blanche (The Nantais Region)

As rule, Folle Blanche is used in brandy production, most notably in Armagnac, where it is blended with Ugni Blanc and Colombard. Highly susceptible to rot and disease, the grape has fallen out of favor in most of France (even in Armagnac), but retains a stubborn foothold in Pays Nantais, where it is often referred to as ‘Gros Plant.’ It produces acidic, somewhat neutral wine, but with judicious vineyard management and aging on lees, the variety can produce a delicate, refreshing white wine.

The Pays Nantais covers the land surrounding Nantes, the town in Western France where the Loire river enters the sea where soils tend be rocky and volcanic and summers hot and humid. Situated between Anjou to the east and the Bay of Biscay to the west, it is as far as you can travel in the Loire Valley without needing snorkeling gear. It is almost exclusively Melon de Bourgogne country, with Folle Blanche taking up a scant 2% of vineyard space.

 1  1006 Vins de Loire – Pauline Lair ‘Minuit’, 2023 VdF Loire-Nantais ‘Folle Blanche’ ($31) Sparkling White
From the vineyards of Antoine Delaunay in Muscadet, who cultivates on gneiss soils on a single plot with plenty of oceanic influence. The vines are about thirty years old. The grapes are manually harvested, slow pressed and allowed to ferment spontaneously. The wine is made in the style and not disgorged. ‘Minuit’ is the French word for ‘midnight,’ and the wine showcases the bright aromas of preserved lemon and apple peel and finishes with noted minerality.

Azur: Chenin (Anjou)

The revival of dry Chenin, which fell out of favor during the second half of the last century, is part of revolution in wine thinking that has taken place in Anjou. And what better place? Tracing a variety’s roots is difficult; Chenin arose apparently sometime between the middle of the 9th century and the beginning of the 16th century, when a definitive mention of the grape’s names can be found in historical texts. And these same documents leave no doubt that Chenin’s birthplace is Anjou, where it is often associated with late-harvested sweet wines. A new generation is rediscovering the savoriness in dry versions, which often take on a smoky profile reminiscent of struck match, butterscotch and citrus.

Anjou sits just at the edge of a major geological transition in France, and most of the region is characterized by the metamorphic dark schist rocks of the Armorican Massif—the eroded remains of an uplifted Paleozoic mountain chain reduced by weathering to a mere ripple on the surface of the land. Where the dark soils of the end, they are replaced by the white, sedimentary limestone soils and tuffeau of the Paris Basin, the remains of an ancient shallow sea.

 2  1006 Vins de Loire – Pauline Lair ‘Azur’, 2023 IGP Val-de-Loire – Anjou (Chaudefonds-Sur-Layon) ‘Chenin’ ($29) White
Marie and Etienne Dubillot are a brother/sister team of Anjou viticulturists whose focus is Chenin grown in sandy soils over a base of grey/green schist. The vines are around thirty years old; the grapes are manually harvested and slow pressed, allowing for spontaneous alcoholic and malolactic fermentations, then vat aging for six months. This is a polished, lustrous wine filled with the classic Chenin profile flavors of stone fruit and white flowers.

Céleste: Chenin (Anjou)

Loire’s Vouvray and Savennières may be the most well-known Chenin appellations, but the Chenin-focused appellations of Quarts de Chaume and Jasnières are holding their own alongside sparkling Crémants de Loire, in which Chenin often plays an starring role. Anjou, however, is said to offer the perfect Chenin microcosm of the Loire as a whole, likely due to two dominant soil profiles. Anjou Blanc lies toward the west of the appellation, where chalky limestone soils impart a lighter, more energetic expression of Chenin. Anjou Noir refers to the dark volcanic schist soils of the easternmost edge of the Massif Armorican, where Chenin assumes a richer, more full-bodied character.

The concept of Vin de France (VdF) wines was strikingly innovative at the time it was introduced (2010), allowing vintners to blend wines from different regions and new combinations of grape varieties It represented a fundamental shift for a country so tied to geographic classification for its wines, but has become one of France’s biggest selling wine designations. The IGP designation, IGP (Indication Géographique Protégée) is a quality category used for French wine positioned between VdF and Appellation d’Origine Protégée (AOP). The category superseded Vin de Pays in 2009. Most significant in commercial terms is the fact that IGP wines may be varietals and labeled as such.

 3  1006 Vins de Loire – Pauline Lair ‘Céleste’, 2022 IGP Val-de-Loire – Anjou (Puy-Notre-Dame) ‘Chenin’ ($41) White
Thibault Masse cultivates twenty-year-old Chenin vines on limestone soils, primarily for Domaine de la Renière in Puy-Notre-Dame. For the 1006 project, his grapes are manually harvested, slow pressed, with spontaneous alcoholic and malolactic fermentations occurring in barrels, then aged for 17 months. The wine shows citrus, pear, peach and pineapple notes while the finish is crisp with a well-defined acidity.

Majorelle: Grolleau Noir (Anjou)

You may not be familiar with Grolleau by name, but if you’re in love with Loire, you’ve probably consumed some—it’s the third most widely planted red grape in the Valley after Cabernet Franc and Gamay. Its bouquet is often powerful and expressive, based on notes of red fruit such as strawberry and raspberry and white fruits like peach and apricot. Hints of pepper can sometimes be detected. Grolleau does very well in both limestone and granitic soils, but its ultimate behavior depends more on the level of water it gets over a growing season. In shallow soils, yield is naturally limited, but the quality is better.

The story of terroir is first carved into stone, and in the Loire—as in Champagne and Chablis—its foundation is a peculiar geological phenomenon known as the Paris Basin. Surrounded by high-ground massifs, the basin formed following the withdrawal of an inland sea that covered much of central France 70 million years ago. Today, alternating beds of limestone, sand and clay dip toward the city of Paris, their outcrops forming concentric patterns and filling valleys with rocks from the Paleogene and Neogene periods. In Anjou, the subsoil is mainly slate and carboniferous schists admixed with volcanic rock, all originating from the Massif Armorican. Between Angers and Saumur, there is a transition from older bedrock to the west to the sedimentary basin to the east. Each has a specific role to play in the many mineral notes that show up in these wise.

4  1006 Vins de Loire – Pauline Lair ‘Majorelle’, 2023 IGP Val-de-Loire – Anjou ‘Grolleau Noir’ ($29) Red
Daniel Macault is a forward-thinking Anjou winegrower who cultivates old vine Grolleau Noir in a single plot of sandy silt with a sandstone and schist base. The grapes are manually harvested and allowed to undergo carbonic maceration before aging in concrete for six months. The wine displays vibrant berry notes of cherry, raspberry and strawberry with a hint of black pepper.

Cobalt: Cabernet Franc (Chinon)

Who’s your daddy? Biologically, both Cabernet Sauvignon and Merlot share Cabernet Franc as a parent, and the grape itself displays characteristics inherited by both.  In cooler climates, Cabernet Franc shows off graphite and red licorice notes, while in warm regions, it exhibits tobacco and leather aromas. There is also a vegetal edge, which may strike the palate as tasting of green pepper or jalapeño.

In Bordeaux, it is generally a minor component of Cabernet Sauvignon and Merlot blends, although in Pomerol and Saint-Émilion it adopts a larger, more highly-regarded role. Cheval Blanc, for example, is typically around two-thirds Cabernet Franc while Ausone is an even split between Cabernet Franc and Merlot.

With the Loire Valley’s cool, inland climates it becomes a star performer. The appellations of Chinon (in Touraine) along with Saumur and Saumur-Champigny (in Anjou) are important bastions of Cabernet Franc, where the wine is prized for forward aromas of ripe summer berries and sweet spices.

Playwright Francois Rabelais (a local Chinon boy made good) wrote, “I know where Chinon lies, and the painted wine cellar also, having myself drunk there many a glass of cool wine.” That wine was likely red: though capable of producing wines of all hues, Chinon’s focus is predominantly red; last year, white and rosé wines accounted for less than five percent of its total output. Cab Franc is king, and 95% of the vineyards are thus planted. Rabelais’ true stage was set 90 million years ago, when the yellow sedimentary tuffeau, characteristic of the region, was formed. This rock is a combination of sand and fossilized zooplankton; it absorbs water quickly and releases it slowly—an ideal situation for deeply-rooted vines. The typical, quintessential Chinon wine is tannic, leafy, berry-scented.

 5  1006 Vins de Loire – Pauline Lair ‘Cobalt’, 2022 IGP Val-de-Loire – Chinon ‘Cabernet Franc’ ($41) Red
Pascal and Mathieu Avril of Domaine de Touraine in Chinon are a father and son team that grows Cab Franc on the historic clay-limestone terroirs of Marçay. After a manual harvest and short maceration, the grapes are destemmed and allowed spontaneous alcoholic and malolactic fermentation, then vinified in barrels and aged for 17 months. The wine represents a classic Chinon Cabernet Franc; silky and elegant with pronounced springtime berries on the nose and a palate that broadens out with baked cherry and white pepper.

Persan: Pineau d’Aunis (Touraine)

Pineau d’Aunis is the comeback kid: Once the favorite of King Charles III, exported as the first ‘claret’ to the English court in the 13th century, it fell out of favor to Cabernet Franc as a sickly big brother highly susceptible to bunch rot, irregular yields and overly sensitive to soil conditions. By 1973, only a few dozen acres remained. But local growers in Touraine feared the grape’s extinction and began to put redoubled effort not only in reviving the variety, but making it possible, using its drawbacks—late ripening, primarily—to their advantage. Since excellent reds could not be reliably produced from the grape in every vintage, off vintages ended up in rosé, where the slightly underripe grapes suits perfectly, making crisp, thirst quenching, and great with food pairing.

Land at bargain basement prices in the Garden of France? Touraine, bolstered by the presence of the SAFER group (which controls the sale of agricultural land) is so welcoming to newcomers that it seems an obvious destination for new artisanal winemakers looking to make their mark. This is not a new phenomenon; the AOP has been attracting a new waves of natural winemakers since the 1990s. In fact, so flexible has the region been for young iconoclasts leaning toward experimentation that a new dilemma has arisen: How to find the ideal style and substance to best showcase Touraine’s remarkable terroirs? Ancient varieties like Pineau d’Aunis have retained a foothold while standbys like Sauvignon Blanc are being shifting to supporting roles.

 6  1006 Vins de Loire – Pauline Lair ‘Persan’, 2023 IGP Val-de-Loire – Touraine (Coteaux du Vendômois) ‘Pineau d’Aunis’ ($29) Red
Domaine Brazilier traces his winegrowing family seven generations in the Coteaux du Vendômois. This plot of Pineau d’Aunis is located at Thorigné la Rochette where the soils are flinty clay soils on a bedrock of Turonian chalk. Grapes are hand-harvested, whole-cluster macerated and 30% direct pressed over 11 days. Spontaneous alcoholic and malolactic fermentation occur, then the wine is aged for nine months in concrete tanks. The wine is somewhat reminiscent of Pinot Noir in structure and weight, with moderate alcohol and tannins. The bright acidity also brings a welcome crispness. But the color is much darker than Pinot and the wine displays a characteristic spiciness behind a kirsch and confit undertow.

Indigo: Gamay Saint-Romain (Upper Loire)

Ever since Philippe de Bourgogne cast Gamay from the bosom of Burgundy six centuries ago, the variety has been derided and even despised outside its spiritual home, Beaujolais. Folks who were soured by the sweet and fruity Nouveau cult may bring that prejudice into Touraine, but that would be a mistake: Although once in the shadow of Anjou Gamay, select vignerons in Touraine have made monster strides with Gamay over the past couple decades and these wines now edge out the Gamays of Anjou in depth and complexity. They tend to be medium-bodied with a musky tone that share center stage with aromas of fern and capers intermingled with flinty minerals and plummy notes.

The Upper Loire—far to the south of the lower appellations of the region—is half-a-country away from the oceanic influences of the upper, maritime regions. Vineyards in the Upper Loire generally experience a continental climate. Côtes du Forez, is the exception, being the closest to the northern edge of the Rhône Valley and experiencing a mild Mediterranean influence around harvest time when the dry and warm Foehn wind arrives. Vines are strategically planted on east-facing slopes to maximize the sun and protect from the rain shadows of Puy de Dome, Puy de Sancy, Monts de la Madeleine and the Monts du Forez.

 7  1006 Vins de Loire – Pauline Lair ‘indigo’, 2023 VdF Loire (Côtes du Forez) ‘Gamay Saint-Romain’ ($29) Red
Jean-Marc Rondel of Domaine du Poyet in the Côtes du Forez is a co-op winegrower, dedicated to Gamay St-Romain grown on soils of granite sands on a base of volcanic rocks. The grapes are 100% destemmed and 95% age in concrete tank with 5% in barrels for eight months. Rich, ruby-red and exuberant, the wine is luscious with sour cherry, blueberry compote, raspberry, and a hint of vanilla framed by medium tannins and lively acidity.

RECENT ARRIVAL

Pouilly-Fumé: The Centre-Loire’s Other Sauvignon Blanc Star

When the red-headed step-child is a sun-kissed blonde, it may get more notice. Scarcely ten miles distant from AOP Sancerre, Pouilly-Fumé has always had its own starstruck fans who prefer the appellation’s meaty smokeshow to the more austere Sauvignon Blancs of Sancerre. Same grape, similar cool, continental climate and limestone-clay hills slashed with bands of clay-flint silex—although Pouilly-Fumé flavor profiles tend to emphasize the flintiness.

Wherein lies the difference? They may seem subtle, but are magnified when exploited by a winemaker’s know-how. First, elevation: Sancerre is grown on slopes while Pouilly-Fumé vines are grown on flatlands, so the harvest happens earlier as grapes reaches optimum ripeness sooner. Sancerre generally undergoes shorter lees-aging (usually 3-4 months) while Pouilly-Fumé remains on its fine lees for around 6-8 months, depending on vintage. Lees, the fine sediment of dead yeast cells on the bottom of the barrels, give extra texture and complexity to wine.

But the real reason that Fumé never really reached the cult-status of Sancerre may be mundane and down to sheer happenstance: Priced slightly lower, Sancerre became a bistro favorite and as such, it’s fame was secured. And it is also possible that entry-level consumers confused Pouilly-Fumé with similarly named, but Chardonnay-based, Pouilly-Fuissé from Mâcon.

In any case, now that we’ve tugged Fumé from the smoke and into the spotlight, enjoy the marvelous incarnations of Antoine Gouffier.

Domaine du Bouchot

Named ‘The Discovery of the Year’ by La Revue du Vin de France in ‘The Guide of the Best Wines of France 2022,’ we hope that Domaine du Bouchot becomes your discovery of the week.

When his roots in the Nièvre came calling, 30-year-old Antoine Gouffier took heed. In 2018, he took over Domaine du Bouchot’s 26 acre estate from the widely respected Rachel and Pascal Kerbiquet. Located on the southwestern side of the municipality of Saint-Andelain, the estate had developed a reputation for earth-friendly winemaking. Gouffier followed the Kerbiquet’s tradition of sulfur-free vinification with native yeasts. Certified organic by Demeter the following year, Gouffier has begun a conversion to biodynamics.

Domaine du Bouchot is a tiny property in St. Andelain in the southern part of Pouilly Fumé, close to the Loire River, and formerly run by Rachel and Pascal Kerbiquet who describe themselves as ‘organic activists.’

Antoine Gouffier, Domaine du Bouchot

In 1985, the couple planted two plots on old farm land that once specialized in wheat, but where the Kimmeridgian limestone soil was ideal for vines. Facing southwest, the two plots—the ‘Côte des Pres’ and ‘Fouinelles’ vineyards—are now 35 years old. In 1995, they planted two more parcels, ‘Vaurigny’ and ‘Papillons,’ on Portlandian soils.

In 2018, Antoine Gouffier purchased Domaine du Bouchot, and considers Rachel and Pascal Kerbiquet to be his mentors.  Of course, Antoine’s knowledge of the area was already profound as his family—the Minets—own the neighboring vineyards. He believes in minimal intervention, using indigenous yeast and (primarily) stainless steel for fermentation. He is also experimenting with amphorae while producing three different Pouilly-Fumés, a Pouilly-sur-Loire made from 100% Chasselas and a VdF called Orange, a 100% Sauvignon vinified on the skin during five months.

Domaine du Bouchot, Five-Bottle All-White Sampler Package $199 (Add Magnum $299)

Antoine Gouffier has set out on a biodynamic course to showcase orange wine made from Sauvignon Blanc and to revitalize interest in Pouilly-Fumé and Loire’s somewhat less ubiquitous grape variety, Chasselas. This package shows just that.

 1  Domaine du Bouchot ‘Orange’, 2022 VdF Loire-Centre ($45) Orange
* Heralded by many producers as one of the best vintages of the decade, 2022 was a warm and sunny year throughout the Loire that resulted in perfectly healthy fruit with excellent balance.

‘Orange’ wine, of course, refers to its color, not its place of origin. It’s an ancient technique as well as a current fad—white wine produced from white grapes (in this case Sauvignon Blanc) that have been allowed prolonged skin and stem contact, thereby extracting the characteristic amber tint and a unique flavor profile, which often involves slight oxidation. Bouchot’s example shows nutty, smoky currant, lime zest and briary nettle—its aromatic pungency coincides with a silken-textured, very pure palate.

2  Domaine du Bouchot ‘Terres Blanches’, 2023 Pouilly-Fumé ($34) White
* 2023 saw variable weather conditions in the Loire encompassing both rain and heatwaves, and producers worked hard to hold back mildew and acid rot; it was a challenging vintage.

The first organic wine from the appellation, the grapes clusters saw full sunlight when possible by leaf removal. The name pays homage to the white Kimmeridgian limestone that lends a beautiful minerality to this wine. Harvested at full ripeness and fermented on indigenous yeasts, the wine has no added sulfites and is bottled with only light filtration. It shows citrus blossom, supple peach and crushed seashells and a long, saline, fresh lemon finish.

3  Domaine du Bouchot ‘Mon Village’, 2022 Pouilly-sur-Loire ($38) White
As a Pouilly-sur-Loire, this wine is not Sauvignon Blanc, but 100% Chasselas. The harvest is done by hand, the yeasts are indigenous and the wine is made with as little pumping as possible. Aged on its fine lees in temperature-controlled stainless-steel tanks, the wine is bottled in the spring after a very light filtration. It is light, tidy and focused showing quince, apples, apple peel and carambola, while hints of lime blossom, chamomile and dried herbs buzz in the background.

 4  Domaine du Bouchot ‘Caillottes’, 2022 Pouilly-Fumé ($38) White
‘Caillottes’ refers to shallow, rock-filled soils capable of creating pronounced aromatics; wines from vineyards with caillottes are often the first wines ready to drink, and may have less potential for bottle aging. This one shows a fresh nose of grapefruit sorbet and green grass with hints of blossoms and minerals. A silken, almost creamy mouth-feel counters the vibrant acidity.

5  Domaine du Bouchot ‘MCMLV’, 2022 Pouilly-Fumé ($44) White
MCMLV refers to 1955, the year this acre of Sauvignon vines were planted. The southeast facing vineyard is situated on a slope of well-drained marl which yield concentration. The grapes are harvested by hand and vinified after two days of skin-contact followed by 18 months of maturation, half in wooden cask and half in stainless steel tank. Bottled at the estate during a waning moon. The wine shows floral and fresh green herb notes behind the ripe gooseberry and citrus nose leading to a complex, dense and long finish.

Domaine du Bouchot ‘MCMLV’, 2022 Pouilly-Fumé ($105) White MAGNUM (1.5 Liter)
A magnum-sized version of the above wine.

Notebook …

Tasting the Differences: Sancerre is Like Spring, Pouilly-Fumé Like Summer

What a difference a river bank makes—or does it? Although situated on opposite sides of the same river (Sancerre on the left bank of the Loire and Pouilly-Fumé on the right), enough distinctions exist in their styles to have earned each its own AOP— white Sancerre in 1936 and Pouilly-Fumé in 1937. But it is not always easy to tell them apart in blind tastings—both are dry white wines made from Sauvignon Blanc from appellations only ten miles apart, and both express linear purity and ability to age with grace. Although the soils are slightly different, with more flint in Fumé and more limestone in Sancerre, the characteristic gun smoke that gives Fumé its name also appears with some regularity in Sancerre. The primary differences may be the intent of the winemaker.

Sancerre generally is leaner of body preserves the vibrant acidity of the grape alongside, with refreshing and crisp lime flavors alongside notes of green grass. In short, it has a profile one might associate with spring.

The flinty character of silex soil allows for an accumulation of heat, leading to early ripening. Pouilly-Fumé tends to be a rounder wine, richer in body and displaying flavors that toward more stone fruits and ripe apples, along with the classic smoky notes. It is a wine more easily identified with the summer.

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Posted on 2025.05.01 in Chinon, Menetou-Salon, Saint-Nicolas-de-Bourgueil, Muscadet, Sancerre, Savennières, Saumur-Champigny, Coteaux-du-Layon, Touraine, Quarts-de-Chaume, Rosé de Loire, Coteaux-du-Loir, Anjou, Cheverny, Coteaux-du-Loir, Pouilly-Fumé, Cour-Cheverny, Vouvray, Touraine Azay-le-Rideau, Montlouis-sur-Loire, Bourgueil, France, Saturday Sips Wines, Wine-Aid Packages, Loire