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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Sylvain Bruneau
2021
AOC Saint-Nicolas-de-Bourgueil Red wine
92
points
Domaine Philippe Raimbault
2022
AOC Sancerre Dry white wine
94
points
Domaine Philippe Raimbault
2022
AOC Pouilly-Fumé Dry white wine
91
points
Domaine Philippe Raimbault
2022
AOC Pouilly-Fumé Dry white wine
90
points
Domaine Philippe Raimbault
2022
AOC Sancerre Dry white wine
90
points
Domaine du Noyer
2022
AOC Chinon Red wine
87
points
Domaine Philippe Raimbault
2022
AOC Sancerre Rosé wine
90
points
Domaine Philippe Raimbault
2022
AOC Coteaux du Giennois Dry white wine
88
points
Domaine la Barbotaine
Vintage
2022
AOC Sancerre Red wine
88
points
Paul Buisse
Vintage
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
86
points
Jean-Marc Villemaine
Vintage
2022
AOC Touraine Chenonceaux Dry white wine
91
points
Domaine Jean-Max Roger
2019
AOC Menetou-Salon Red wine
90
points
Domaine Jean-Max Roger
2021
AOC Menetou Salon Morogues Dry white wine
91
points
Domaine Jean-Max Roger
2018
AOC Sancerre Red wine
92
points
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.