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Tasty Wine



Wine has been made in the Loire Valley for centuries, from the Atlantic Ocean to the land running along the longest river in France, the Loire.

Each appellation is subject to strict European controls, which cover the production zone, the varieties used, and the production techniques themselves. With vineyards covering more than 40,000 hectares, the Loire Valley’s wine country offers a wealth of diversity. The platform is only for Pays de la Loire producers which starts in the Muscadet and finish in Saumur. So you won't find any producer from Chinon, Bourgeuil or Sancerre here !


From Nantes to Anjou-Saumur, and from the Fiefs Vendéens to the Vallée du Loir (a different river), the Loire Valley’s wines come in every colour.

In Anjou and Saumur

In Anjou and Saumur, there are 21,400 hectares of vineyards over 19 different appellations. This is a land of Cabernet Franc, primarily used for red wines, and this is the most widely-grown variety in the region. The appellations of Saumur, Saumur-Champigny, Anjou, and Cabernet d’Anjou are considered the archetype of Cabernet France wines.


Look closer however, and you will also find Grolleau, Gamay, Cabernet Sauvignon, Pineau d’Aunis, Chardonnay, and Chenin, the king among white wine grapes in this part of the region.


Chenin gets its character from the limestone-rich soils, known as tuffeau. This iconic local stone was used to build the Loire Valley’s legendary châteaux.  Along the southern banks of the Loire, vintners in the appellations of Coteaux du Layon, Coteaux de l’Aubance, Bonnezeaux, and Quarts de Chaume all use this variety in their wonderfully aromatic white dessert wines. It shines in dry whites too, in particular the appellations of Savennières and Saumur.

The Pays Nantais

In the Pays Nantais, the dominant variety is the Melon de Bourgogne. This white grape variety was first introduced into the lower part of the Loire Valley in the 17th century by monks. Used more than any other in this part of the region, it even exceeds the famous Sauvignon Blanc and Chenin Blanc as the most-grown variety in the Loire, in terms of volume.


Here, Melon de Bourgogne enjoys an Atlantic climate which gives each vintage its own unique character and mineral notes, in particular in Muscadet. This is amplified when the wine is aged on its “lees” (the deposit formed during alcoholic fermentation). It makes it the perfect accompaniment to seafood, and especially oysters.


Further inland to the east, the Coteaux d’Ancenis is known for fruity and mild reds, whites and rosés.

The south of the region

In the south of the region, the Fiefs-Vendéens is the predominant appellation. These wines offer unique flavours, which work beautifully with food from the region.

Lovers of bubbles

For lovers of bubbles, white and rosé Crémant is produced by some of the finest producers, especially in Saumur, elevating this to a place among the greatest sparkling wines in France.



For centuries, local producers have been distilling and blending a complex array of natural flavours. The Loire Valley holds its own in terms of fine spirits, in particular in the Maine et Loire department.


Saint-Barthélemy-d’Anjou is the world’s source for fine orange liqueur, sourced directly from the Cointreau distillery. Giffard meanwhile are specialists in liqueurs and syrups of all stripes, exporting their products to a hundred countries. These include their most iconic lines: peppermint (menthe-pastille) and sweet cherry (guignolet).


Mayenne is the home of an apple brandy called Fine du Maine, which tastes strikingly similar to Calvados. When mixed with apple must, it is used to make Pommeau du Maine, which is aged in oak barrels for a deeper flavour.


In Vendée, the Distillerie Vrignaud is known for its authentic flavours and is enjoying a boost from the newfound global spirits renaissance.



Our region boasts around one hundred breweries.

In the Pays de la Loire region, beer production can trace its origin to the area around Nantes.

Brewers have been working there since the 17th century, but the industry did not properly take off until the 19th century.

The arrival of an Austrian brewer, a former prisoner of Napoleon, and a handful of his compatriots would mark a turning point.

In 1815, Freudenthaler opened a brewery in Grande Biesse. A few decades later, the families of these Austrian brewers joined forces and founded the Brasserie Nantaise.

Located near the Chantenay railway station, the site was ideal for a constant supply of barley and hops. For almost 80 years, it would be one of the leading lights of local agriculture until it closed its doors for good in 1985, following its takeover by the Gervais-Danone Group.

At the beginning of the 19th century, a number of small artisanal breweries sprang up, and their passionate brewers soon covered the entire region. Today, the Pays de la Loire has almost 70 different artisanal breweries, and the current trend for craft beers is taking their products well beyond the boundaries of the region.



There are around 1,200 hectares of cider apple orchards in the Pays de la Loire. On average, around 38,500 tonnes of these apples are produced every year.


These are concentrated in the Mayenne, where a number of producers make Maine cider. Rounder than Norman cider and less tart than its Breton cousin, Maine cider is an exceptionally fruity drink. In the Sarthe too, a number of brewers are making excellent farmyard cider.


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