For a rillettes and Loire rendezvous, a crisp Chenin Blanc from Vouvray seduces subtly. Its gentle acidity and notes of quince and honey cut through the fatty, savory spread like a charming guest at a countryside dinner. Chenin has been grown in the region since at least the 9th century, and it still knows how to make an entrance.
If your palate leans toward brightness, a Sauvignon Blanc from Sancerre offers a zesty counterpoint. Marked by citrus and gunflint aromas, it brings a clean finish to every mouthful of rillettes. The flinty soils of Sancerre, shaped during the Kimmeridgian age, give the wine a mineral character that’s no accident.
Whether at a Parisian apéro or a lazy Sunday lunch, the Loire’s elegant whites offer the perfect food pairing with rillettes. As Brillat-Savarin might have said, “Tell me what you rillettes with, and I will tell you who you are.” And if your answer involves Loire white wine, then you are clearly someone worth dining with.
