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Loire

Region
The Loire Valley is divided into four parts:
Nantais which is furthest west, near the coast and is well known for the production of Muscadet. This is a light to medium bodied wine with citrus fruit flavours and high acidity. Muscadet de Sèvre et Maine sur Lie is the best offering which has been left on the dead yeast cells after fermentation to impart greater body and complexity to the wine.
Anjou-Saumur and Touraine is the next area moving East. Chenin Blanc dominates the white varieties, producing wines in a range of styles, but always with high acidity. Most are medium bodied with medium sweetness, unoaked with citrus, green, tropical fruit and some vegetal notes.
The main white and sweet wine appellations are Vouvray and Côteaux du Layon. Medium and sweet rosés are also made here, Rosé d'Anjou though drier version are being made for the modern palate. Cabernet Franc is used for medium and light bodied red wines with high acidity coming mainly from Chinon and Bourgueil.
Central Vineyards are the furthest east here the Sauvignon Blanc in the villages of Sancerre and Pouilly Fumé dominate (along with some Pinot Noir). These villages face each other over the Loire. The cool climate results in dry white wines with high acidity, medium body and moderate to pronounced vegetal flavours of gooseberry and pea flavours.
Principle White Grape Variety: Muscadet, Chenin Blanc,Sauvignon Blanc
Principle Red Grape Variety: Pinot Noir
Climate: Maritime/Cool