Pairings
30 Oct 2026
Homemade mushroom ramen with a German pinot noir
Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.
Loire Valley wines awarded at the Gilbert & Gaillard International Challenge
The results of the Gilbert & Gaillard International Challenge are a practical tool intended to help you in your choices. Filter your search by appellation, region, score obtained, year of Challenge. You can then instantly find your favorite wines and producers. Our rating out of 100 allows us to have a sufficiently large grid to reproduce all the nuances perceived in tasting.
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Domaine Gilbert Bossard
Vintage
2018
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
Domaine Basse Ville
Vintage
2018
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
Domaine Basse Ville
Vintage
2018
Gros Plant du Pays nantais Dry white wine
Domaine du Coudray La Lande
Vieilles Vignes
2018
AOC Bourgueil Red wine
Beau Puy
Vielles Vignes
2017
AOC Saint-Nicolas-de-Bourgueil Red wine
La Violette
Vintage
2018
AOC Bourgueil Red wine
Domaine Boutet Saulnier
Hédoniste - 50 cl
2018
AOC Vouvray Sweet white wine
Domaine Boutet Saulnier
Le Clos Dubois
2018
AOC Vouvray semi-dry white wine
Le Moulin du Castel de la Preuille
2018
IGP Val de Loire Dry white wine
Le Moulin du Château de la Preuille
2018
AOC Muscadet sur lie Dry white wine
Château de la Preuille
2018
Gros Plant du Pays nantais Dry white wine
Château de la Preuille
2018
AOC Muscadet sur lie Dry white wine
Domaine de Vignérias
2018
Châteaumeillant Red wine
Vignoble Malidain
2018
IGP Val de Loire Red wine
Other appellations in the region
around the wine world
Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.