Located on southern facing slopes of the river Cher in the heart of the Touraine district (southeast and about 20km from Tours), Domaine Ricard farms approximately 17 hectares of vineyard planted largely to Sauvignon Blanc, along with small parcels of Chardonnay, Cabernet Franc, Gamay and Cot (Malbec).
Young, Vincent Ricard has taken his family’s estate “organic,” with some parcels seeing bio-dynamic farming. He is the first generation to “estate bottle” at this domaine.
This delicious sparkling wine is produced from organically farmed Gamay, hand-harvested and de-stemmed. Bright acidity and a pleasant leafy undercurrent on the finish balance primary, plumy aromatics and a lush texture. Delicious on its own, and a great pairing for roasted root vegetables, coq au vin, or smoked meats (or hamburgers with roquefort, fresh off the grill).
Regional History
The Loire River runs 635 miles from the Cévennes Mountains in southeastern France to the Atlantic Coast and flows through (or near) over 60 different appellations. During its long history, the hillsides along the banks provided well – drained soils on which to grow grapes, and the river itself provided a transportation network to outside markets.
The village of Thésée on the banks of the River Cher (a small tributary of the Loire) is sprinkled with troglodytic dwellings carved into the hillsides. Wines from this village qualify for Appellation Touraine, a broad expanse of land that covers much of the vineyards East of Tours.
Regional Foods
The lower half of the Loire River, the longest in France, runs through more than forty wine appellations, among them Sancerre, Pouilly-Fume, Touraine, Vouvray, Chinon, Saumur, Saint-Nicolas-de-Bourgueil, and Muscadet. This broad valley, noted for its big skies and big chateaux, doesn’t boast an indigenous cuisine. Nevertheless, the rich soil and the varied landscape provide a bounty of raw materials for a cook.
Diverse livestock are raised on local farms; the Atlantic coast and the river itself supply plentiful fish; vegetables and grains are harvested from the large, well-tended kitchen gardens seen everywhere. So one drinks Muscadet with Atlantic oysters and pike au beurre blanc, Vouvray with friture de la loire (fried freshwater fish) or pork rillettes. Rillons, little fists of pork belly, might be enjoyed with a glass of Montlouis.
The reds of Chinon and Saint-Nicolas-de-Bourgueil often accompany jugged hare, pork with prunes or venison. Reds from Touraine with chickens, and “steak frittes.” Restaurants offer baked cod, escargot, frog’s legs and freshwater fish pate with Pouilly-Fume.
© Moore Brothers Wine Company