MUST TASTE

 The region around La Charité-sur-Loire is home to some of France's most distinctive vineyards. Two appellations stand out: Pouilly-Fumé and Côtes de La Charité. Both are white, both are famous – but so different in taste.

Pouilly-Fumé comes from the Sauvignon Blanc grape and is known for its fresh acidity, mineral notes and slight smokiness. The wine owes its name to the “fumé” aroma: a hint of flint that you can taste thanks to the limestone and flint-rich soils. Local winegrowers are proud of this elegant, precise wine, which is often served at festive lunches and aperitifs along the Loire. Thanks to its refinement and lively style, it is a favourite among both wine connoisseurs and villagers.

But the surprise for many is the Côtes de La Charité. A smaller, rediscovered appellation where mainly Pinot Noir and Gamay are grown. These wines are light, fruity and spicy with a Burgundian character, but less well known and more affordable. They go well with simple, tasty dishes from the region and are increasingly served in local restaurants and wine bars.

In France, enjoyment is not only about what is in your glass, but also about what is on your plate. And preferably: from your own region. The French are proud of their terroir – not only their wine, but also their recipes, products and traditions. The link between local wines and dishes is deeply rooted: it reinforces the identity of a region, tells a story and brings generations together at the table.

That's why we've chosen two classic dishes from Burgundy that pair perfectly with the wines discussed earlier. Authentic, flavourful and easy to make yourself. Taste the region – just as the French intended.

Jambon Persillé to accompany Pouilly-Fumé - Serves 4
A cold starter from Burgundy, made with parsley and soft ham. Light, spicy and perfect with the fresh notes of Pouilly-Fumé Silex.

Ingredients:
• 400 g cooked ham, diced
• 1 bunch of parsley, finely chopped
• 500 ml stock (beef or chicken)
• 6 gelatine leaves
• Pepper, salt, pinch of nutmeg

Preparation:
Soak the gelatine in cold water. Heat the stock and dissolve the herbs and gelatine. Mix the ham and parsley in a terrine dish and pour the warm stock over it. Leave to cool and set in the fridge for at least 4 hours. This dish is best served in slices.


Saucisson à la vigneronne to accompany Côtes de La Charité - serves 4
A warm, rustic dish from Burgundy in which sausage is slowly braised in red wine. Ideal for a summer evening with a glass of light Pinot Noir or Gamay.

Ingredients:
• 4 firm French saucissons (e.g. saucisson de Lyon or Morteau)
• 2 red onions, sliced into rings
• 2 shallots, finely chopped
• 1 clove of garlic, crushed
• 1 sprig of thyme
• 1 bay leaf
• 1 bottle of red wine (preferably a local Pinot Noir)
• 1 tbsp butter
• Salt and pepper

Preparation:
1. Melt the butter in a cast iron pan. Fry the onion, shallots and garlic until translucent.
2. Add the sausages and fry them briefly on all sides.
3. Deglaze with the wine and add thyme, bay leaf, pepper and salt.
4. Leave to simmer gently for approx. 45 minutes with the lid on the pan. Turn the sausages occasionally.
5. Serve warm, with mashed potatoes or fresh baguette – and of course a glass of Côtes de La Charité.

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