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The Loire Valley Wine Guide: What to Drink Now from Muscadet to Chinon

The Loire Valley might just be France’s best kept secret. Sure, names like Sancerre and Muscadet are familiar, but once you step into the depth of the Muscadet Crus Communaux, the electric tension of age-worthy Savennières, and the layered, soulful Cabernet Franc from Chinon, there’s really no going back.

I spent a joyful week there recently, and this time I actually took notes (can a girl get a round of applause?). The last time I visited was in 2019, and wow, so much has changed.


Ornate castle with white walls beside a vibrant garden of pink, purple, and green foliage. Dense trees form the lush backdrop. Calm mood.
The elegant Loire Castle stands majestically beside a landscaped garden, vibrant with flowers and greenery, against a dense forest backdrop.

What stood out most was the clear uptick in quality. Yes, the Loire has centuries of winemaking history, but what’s happening now feels fresh. A deeper understanding of terroir, plus a generation unafraid to break from tradition, is producing wines with real depth and nuance.


I’ll be honest. Writing blog posts gives me anxiety. It takes me forever to get started, and half the time I’m thinking about everything else I should be doing. So I’m skipping the long-winded intro and getting straight to my Loire Valley wine guide.


This trip focused on Pays Nantais, Anjou-Saumur, and Touraine. We didn’t make it to the Centre-Loire (where Sancerre and Pouilly-Fumé hang out), which technically operates under its own association. Politically, it’s doing its own thing, but make no mistake, it’s still very much part of the Loire Valley.

We spent a lot of time in Muscadet country. Our hotel was in the charming village of Clisson, which also happens to be one of the Crus Communaux. So what’s the deal with these “crus”?


They’re all about terroir. Some sit on granite or gneiss, others on gabbro, and a few are a mix of everything. Each cru has its own required lees aging time, but the common thread is this: they all spend more time on the lees than wines labeled Muscadet AOC or Muscadet Sèvre et Maine.


Some crus, like Le Pallet, require at least 17 months of lees aging. Others, like Château-Thébaud, demand a full 36 months. So what does that mean for Melon B? You get more body, more texture, age-ability, and a deeper expression of the grape. It still brings the citrus and saline edge you love in Muscadet, but with more weight and character. Junk in the trunk, if you will.


A wine glass with "Muscadet" text sits on a red ledge overlooking a lush green forest, creating a tranquil outdoor scene.
A Muscadet glass elegantly perched overlooking Clisson's lush green landscape.

The crus were a great discovery, but honestly, I found pleasure across the board. Here are a few Muscadet producers you should be looking for (I’ve also included personal favorites not from the trip):


Domaine de la Pépière:


Château de la Ragotière:


Jo Landron:


Jérémie Huchet, Domaine de la Chauvinière:


Domaine du Haut Bourg:


Next up is the Middle Loire, where I always think of the old WSET Diploma trick: “A Lion Sits on his Throne,” standing for Anjou, Layon, Saumur, and Touraine. Yes, I am still using study mnemonics. Some habits are hard to break.


This was the most exciting part of the trip for me. I am absolutely obsessed with Loire Chenin Blanc. For those not deep in the wine world, this region can be confusing, especially for American drinkers. Most bottles are labeled by place, not grape, which makes it harder to know what you are getting.

Here is the key. In Anjou-Saumur, part of the Middle Loire, white wines labeled Savennières, Anjou, or Saumur are all mainly Chenin Blanc, just expressed in different ways. If you see Layon on a label, you are also drinking Chenin Blanc, but in a sweet style.


Wines from Savennières grow on schist soils and are known for being austere in their youth. They are powerful, structured, and built to age. Chenin from Anjou tends to be a bit rounder and softer, while Saumur Chenin, grown mostly on tuffeau limestone, shows more minerality and freshness, but without the same intensity as Savennières.


Before we get into the semi-sweet rosés, the sparkling wines, and the Cabernet Francs this area is known for, I want to share a few Chenin Blanc producers and bottles that gave me so much joy. 


Domaine des Baumard:


Famille Joly:


Château Soucherie:


Domaine de la Bergerie:


Thierry Germain:


Other stand out producers from the trip: Arnaud Lambert, Domaine Ogereau, Théo Blet, and Guiberteau not a surprise most of these producers are a part of the Wasserman portfolio. 


If you see Rosé d’Anjou or Cabernet d’Anjou, expect an off-dry to semi-sweet rosé. Rosé d’Anjou is typically made from Grolleau and Cabernet Franc, while Cabernet d’Anjou blends Cabernet Franc with Cabernet Sauvignon. These wines are fruity, playful, and perfect for apéro, especially with cheese.


As Americans, we often steer clear of anything labeled “sweet,” but honestly, the freshness and acidity in these bottles keep them from ever feeling cloying. They’re balanced, lively, and seriously underrated.


Woman in striped shirt sips wine in a garden, standing beside an ivy-covered stone house with blue shutters. Sunlight creates a relaxed mood.
Enjoying a glass of Rosé d'Anjou in a serene garden, surrounded by lush greenery and charming architecture.

They’re not always easy to find in the US, but I came across a bottle that feels playful and at just $13, it’s a low-risk, high-reward sip.


Domaine des Nouelles:



Before we move on to the reds, we have to talk about Crémant de Loire. A ton of it comes from the Middle Loire, especially near Saumur, where the chalky Tuffeau soils give the wines a zippy, electric energy. It’s the same type of limestone you find in Champagne, and the underground caves where the bottles age? Also very Champagne-like.


These are made using the Traditional Method (just like Champagne), but the price? Way friendlier. Honestly, the value is kind of wild for what you’re getting in the glass. Below are some of my favorites you’ll find me sipping all summer long:


Langlois (Champagne Bolligner family):


Domaine Xavier et Agnes Amirault:


Domaine de la Bergerie:


Let’s talk about Cabernet Franc. If you’re not into it yet, I hate to break it to you but you might’ve already missed the bus.


Okay, maybe Cab Franc has a bit of a reputation. Maybe you tried one that tasted too “green” or overly herbal. Fair enough. But in the Loire right now, it’s a whole new ballgame.


Climate change, as complicated as it is, seems to be giving Cab Franc in the Loire a real boost. While a lot of warmer regions are struggling with ripeness and balance, the Loire is in a sweet spot right now. The wines are fresher, riper, and more vibrant than ever.


In the Anjou-Saumur area, wines labeled Saumur, Saumur-Champigny, Anjou Rouge, Anjou-Villages, and Anjou-Villages Brissac are typically made mostly or entirely from Cabernet Franc.


Here are some wines to look out for - 


Domaine des Closiers:


Thierry Germain:


Château de Fosse-Seche:


Château de Plaisance: 


ICONIC: Clos Rougeard:

Clos Rougeard Saumur-Champigny “Les Clos” 2018: $239.97


Other producers I loved tasting during the trip not linked above were Domaine de la Renière, Domaine de l’Echantoir, Domaine la Fief Noir, and Domaine Sauveroy. 


We’re now winding down to the final part of this post: Touraine. This area of the Middle Loire is more continental in climate compared to the oceanic influence in Anjou-Saumur. It’s a bit of a mosaic when it comes to grape varieties, producing Chenin Blanc, Sauvignon Blanc, Cabernet Franc, Gamay, Côt (Malbec), and more.


If you see a white wine labeled simply “Touraine”, it’s most often Sauvignon Blanc—fresh, fruity, and easy to drink. These are great alternatives to the pricier Sauvignon Blancs from Sancerre and Pouilly-Fumé in the eastern Loire.


In Touraine, the spotlight turns to a few key appellations:


  • Vouvray: 100% Chenin Blanc, made in a range of styles - dry, sweet, and sparkling.

  • Chinon, Bourgueil, and Saint-Nicolas-de-Bourgueil: all focused on Cabernet Franc.


A majestic stone château with turrets sits over a reflective river, surrounded by lush greenery under a clear blue sky.
Château de Chenonceau, elegantly spanning the Cher River, basks in the sunlight, showcasing its picturesque arches and Renaissance architecture.

Chinon wines tend to be the most structured and age-worthy. Saint-Nicolas-de-Bourgueil is typically lighter and more approachable in its youth, while Bourgueil can fall somewhere in between, depending on the vineyard site and winemaking style.


We didn’t make it to Vouvray on this trip, but I still want to highlight a few of my favorite bottles. It’s too iconic to leave out.


If there’s one thing I have to say about this part of the Loire, it’s that the reds were BANGIN’. They had soul. They brought emotion, energy, and a raw, honest character that stayed with me. Every glass felt alive and full of purpose.


To be honest, they kind of messed me up. As many of you know, I’m creating a wine list for a new restaurant in Forest Hills, Queens, and I already have a Cabernet Franc from New York State on there.


So now I’m torn. What’s a girl to do?


Let’s get to the recommendations, shall we?


Champalou:


Domaine Huet:


Charles Jouguet:


Olga Raffault:


Catherine & Pierre Breton:


Domaine Xavier & Agnes Amirault:


Other producers to look out for: Domaine Bernard Baudry and Domaine Grosbois. 


Woman in sunglasses smiles near a scenic riverside with an ancient stone building in the background, under a clear blue sky.
Relishing a sunny day by the captivating Clisson Castle, with its ancient stone walls and tranquil setting.

Even though this wasn’t my first time in the Loire, revisiting the region gave me a fresh perspective. The wines felt more expressive, more dialed-in, and more emotionally charged than I remembered. From bright, juicy rosés to structured Cab Francs and sparkling Chenin with real depth, the Loire continues to prove it’s one of the most dynamic and approachable wine regions out there.


If it’s been a while since you’ve explored this corner of France, consider this your nudge. The wines are speaking louder than ever.

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