WINE COURSES AND A PERSONAL NOTE.........
 

As an ex-retail professional and, more importantly, as a lover of fine wine, I have always been intrigued by the wines of the Loire Valley. On my visits to the various regions, either as a guest of a large wine company or privately,

I have always been intrigued and amazed at both the vast variety of wine produced and, over the years, the incredible improvement in the quality of wine production that has taken place.

There are certain appellations, for example, Chinon, Bourgeil and Sancerre, where the wine standards had been well established before we, in the UK, had even heard of them. But, there are others, in particular Anjou, where the turbulent history, political, economic and revolutionary, have meant that wine production has been in a state of flux for many years.

Only now is the potential of wine production in Anjou in the process of being revealed to its full potential. This is not to say that Anjou has always been renowned for great whites’.

Whether it is whites, dry or sweet, delicious  reds or the rosés that always seem so much better drunk in the region than they do abroad, Anjou can offer them all. When you combine this with the superb cuisine of the Loire, based on a combination of the fresh, seasonal food of “ Le Jardin de France” plus the influences  brought to the region by virtue of its royal connections, it is easy to see why the sum of the parts equals an extraordinary combination of excellence, which, in my personal opinion is unsurpassed anywhere in France. I hope that we can show our visitors at least a little of the culture and love of food and wine that is the essence of Anjou. 

Probably the definitive reason for moving to this part of France, as opposed to some perhaps more obviously touristy regions, is the fact that we are in the Coteaux du Layon. This region maintains a slighter warmer climate due to the protection of the Mauges Mountains and here is produced the wine that bears the name of the region.  For a description of this wine I cannot surpass that of Jaqueline Friedrich in her seminal work “Food and Wine of the Loire”

“When young Layon is a luscious fruit salad, sometimes tasting of banana or pineapple, sometimes orange, peach, and pear, but always quince, orange and lemon zests, the whole bound with honey. The texture is unique; at once fine and forceful, it evokes the tensile strength and exquisite delicacy of ballet as well as the durability/fragility of taffeta and silk. Its aromas evolve towards spice, herbal tea, wax and dried fruit mellted with honey, lemon and quince.”  

Phew!, that’s the trouble with Jackie, she’s always too restrained!   

 We can arrange courses of any length depending on what you want to do, the length of time available and whether you want to cover the whole Loire Valley in general or just to concentrate on Anjou/Saumur.

In principle each course would consist of a general history of wine production in the particular region/s, followed by a short period spent on the technique of wine tasting.  This would be followed by an explanation of the various Appellations and their grape varieties and then a visit/s to wineries.

If you want to arrange any courses (minimum of 4 persons) please feel free to speak to me and I will be happy to give you further details and will quote you a price with or without accommodation and inclusive of winery visits and transport to and from them. 

To guests already staying at La Perriére I would be happy to arrange a hour or two at nominal cost.