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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Bernard Fouquet - Domaine des Aubuissières
Brut - méthode traditionnelle
AOC Vouvray Sparkling Wine
Bernard Fouquet - Domaine des Aubuissières
Le Marigny
2018
AOC Vouvray Dry white wine
Bernard Fouquet - Domaine des Aubuissières
Le Plan de Jean
2018
AOC Vouvray Fluffy white wine
Bernard Fouquet - Domaine des Aubuissières
Les Girardières
2018
AOC Vouvray semi-dry white wine
Bernard Fouquet - Domaine des Aubuissières
Le Petit Clos
2018
AOC Vouvray Dry white wine
Bernard Fouquet - Domaine des Aubuissières
Cuvée de Silex
2018
AOC Vouvray Dry white wine
Bernard Fouquet - Domaine des Aubuissières
Cuvée de Perruches
2018
AOC Vouvray Dry white wine
Domaine du Morilly
2017
AOC Chinon Red wine
Domaine Lorieux
2018
AOC Saint-Nicolas-de-Bourgueil Red wine
Domaine de la Colline
2018
AOC Touraine Red wine
Domaine Gibault
Frisson d'Eté
2018
AOC Touraine Rosé wine
Domaine Gibault
Vision Or
2018
IGP Val de Loire Dry white wine
Domaine Gibault
Le Graal
2016
AOC Touraine Chenonceaux Dry white wine
Domaine Gibault
Sauvignon Blanc
2018
AOC Touraine Dry white 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.