The Saumur protected destinations of origin refer to red, white, rosé, and sparkling (both white and rosé) Loire Valley wines. They all feature a refreshing, flexible, and delicate flavor profile that illustrates the mildness that Anjou is so famous for.
What you need to know
The capital of the Huguenots under King Henry IV of France and a key trading hub in the seventh century, Saumur is ideally located along the Loire River. The region has been famous for its white wines since the Middle Ages. The conditions in the area are especially suited to the production of sparkling wine. The hillsides produce a refreshing wine that provides a good base for a sparkling variety, the livestock caves dug directly in the tuffeau stone maintain an ideal temperature, and the Loire River makes it easy to transport bottles. In general, the region features a temperate oceanic climate, but the plots located farthest from the Loire have more continental conditions. Because the soil types also vary, each terroir has its own varietal. More late harvest wines are planted in the west, while the east features more early harvest varietals. For the PDO Saumur, Saumur Champigny, and Saumur Puy-Notre-Dame red wines, cabernet franc is the main varietal. However, cabernet sauvignon and pineau d'aunis are also used. When it comes to white wines, chenin grapes are king.
How to use
Storing and serving a Saumur
5 to 15 years for white wines
5 years for red wines
2 to 3 years for sparkling wines
Rosés should be enjoyed while still young.
Preparing and serving a Saumur
16 to 18 ° C for the reds, 10 ° C for the whites, 8 ° C for the rosés and 6 to 8 ° C for sparklings.
Tasting a Saumur
It is appreciated in a stemmed glass for still wines, in a flute for sparklings.
For red PDO Saumur wines: red or white meat, cheeses. For whites: fish, pressed-rind cheeses. For rosés: raw vegetables, charcuterie, brochettes, fried fish. For sparkling wines: festive occasions, after-dinner drinks, fish, shellfish, and white meat in a cream sauce.