Sauvignon Blanc from Reuilly
Dear wine lovers,
Not far away from where I was born (La Châtre - George Sand favourite place) is one of the smalest vineyard of Loire Valley : Reuilly*.
The vines of Reuilly were first harvested in the 7th century. King Dagobert presented the grapevines as a gift to the monks of the Saint Denis Abbey nearby. Located in the Cher Valley, the wines were brought to the cities of Bourges, England and Netherlands. Today, this AOC covers 150 hectares and the vines are planted on chalky-limestone or on gravelly sand soils.
**Whites wines which, I think, are the most interesting, are produced from Sauvignon Blanc. Like Sancerre or Pouilly Fumé, Reuilly offers a very fresh and fruity expression of this grape but without being too mineral. The red wines made from Pinot Noir are light bodied and will be drunk cool, the rosés made from Pinot Gris are agreable and fruity**.
Drink these wines when they are young (the 2005 will be excellent but the 2004 is also nice) with this tuna salad recipe** and a white Reuilly.
Jean-Michel Sobre, Domaine des Templiers or Claude Lafond are excellent references. Since the vineyard of Reuilly is so small, it is not easy to find some wines unless you decide to tour this beautiful part of France where my heart starting to beat 39 years ago.
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at [email protected]
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*Listen to "Reuilly"
** Les vins blancs qui, je pense, sont les plus intéressants, sont produits à partir de Sauvigon blanc. Tout comme Sancerre ou Pouilly Fumé, Le Reuilly offre une très fraiche et fruitée expression du raisin mais sans être trop minérale. Les vins rouges faits de Pinot Noir ont peu de corps et se boiront frais, les rosés faits à partir de Pinot Gris sont agréables et fruités**.
See Reuilly on a French wine map
***Tuna salad recipe :
Ingredients for 4 people :
2 large tomatoes, cut in quarters
1 red bell pepper, cut in matchstick strips
1 green bell pepper, cut in matchstick strips
1 small onion, sliced in rings
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
4 teaspoons olive oil
2 teaspoons wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped
Preparation :
Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center.
Drain oil from tuna into a small jar. Flake tuna and arrange in center of platter.
Make salad dressing : Olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.
Sprinkle chopped olives over the salad.
