Food & Occasion

What wine goes with rillettes? A Vouvray mousseux or a Pétillant Originel: Rillettes de Tours is pork, slow-cooked for hours in fat, then shredded and packed into pots, golden-brown and wonderfully rich. The bubbles cut through the fat, and the Chenin acidity slices right through.

Rillettes de Tours carries a protected geographical indication, and some butchers even season it with Vouvray wine. A glass of Vouvray feels almost like family alongside it. Add a piece of baguette and a few cornichons, and that's really all you need. In the Touraine, it's eaten cold, spread on bread, whether for an afternoon snack or a Sunday meal. A Demi-sec works well too, since Chenin's gentle sweetness holds its own against the salt and fat.

Sainte-Maure-de-Touraine, a log-shaped goat cheese with a straw running through its center, is the other classic pairing. Its creamy, chalky core gets along beautifully with Chenin's fine acidity. A Pét-Nat complements it further with its dry, yeasty edge.

Pike-perch and pike both come from the Loire, classically served with a white wine butter sauce, the beurre blanc. A Pétillant pairs beautifully here too, its acidity cutting through the butter without overwhelming the delicate fish.

As for occasions, think an aperitif in the garden, a picnic by the river, or a break along the Loire cycling route. The region lies within the Loire Valley, a UNESCO World Heritage site, with châteaux like Amboise and Chenonceau just a day trip away. A Pét-Nat suits a picnic well, since it often comes with only a crown cap and no wire cage. For dessert, pair a Demi-sec with a tarte aux pommes, since apple and quince echo straight back from the glass, and the sweetness stays light thanks to the acidity.