The Loire Valley makes some of the best wines one earth. Below is a quick list of great food pairings that complement the wines from each sub-region of the Loire Valley.
Central Vineyards (Sancerre and Pouilly-Fume)
In the Central Vineyards the two main Vineyards are Sancerre and Pouilly-Fume which are well known for their Sauvignon Blanc. Sauvignon Blanc is a delectable wine which works extremely well when paired with Crottin de Chavignol (better known as goat cheese. ) Try baked goat cheese over a green salad to complement the incredible taste of the Sauvignon Blanc wine.
Touraine and Anjou-Saumer
The great Cabernet Franc wine from the Chinon and Bourgueil region of Touraine pairs great with roasts and this makes it a great wine to choose for your Thanksgiving celebrations. As for the Sparkling Chenin Blanc wines from Anjou-Saumer are great for appetizers prior to dinner. This wine is also great for a Sunday Brunch with some fresh strawberries.
The Muscadet wines that you will find in the Nantais sub region go perfectly with most seafood, especially mussels and raw oysters. A major reasons why this pairing works is because cooks use a lot of butter in seafood ingredients and this helps to soften the acidity in the wine.