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April 29, 2008


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Ah, you've discovered the secret of the Loire. And this is why a disproportionate number of wine geeks love Loire wines (and prefer them, to, say, Cal Cult Cabs).

Yep -- I got turned on to them when I lived in Paris, where the Saumur and Sancerre flow like water. Drinking them the week after tasting through a bunch of Priorat and Toro put them in great perspective.

It's interesting that you point out the acidity as a balancing agent. I believe that is one of the best elements of Finger Lakes wines, especially the whites but including many of the reds. Certainly, such characteristics are not always appreciated, but I tend to prefer balance over strength and I believe that regions with a cooler climate than some of the New World hot growing regions have a lot of potential.

mmm Chinon. Not to stray off topic, but I received an amazing artisanal cheese basket in the mail last week and noticed a high ratio of Loire cheeses present. Can't wait to pair them accordingly.

Drinking more wine from the Finger Lakes is definitely on my to do list. And as far as I'm concerned, cheese is always on topic.

The Loire is making some truly exceptional wines. Once you have done this region, pop down south to the Aude,Languedoc and sample some delicious wines from the Minervois, Corbieres, Limoux, La Clape and more..
Happy Hunting

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