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 Francis Blanchet
Calcite
2022
AOC Pouilly-Fumé Dry white wine
90
points
Domaine Francis Blanchet
Kriotine
2022
AOC Pouilly-Fumé Dry white wine
90
points
Domaine Guertin
2018
AOC Vouvray semi-dry white wine
88
points
Réserve des Dars
2021
AOC Saumur Champigny Red wine
84
points
Domaine Guertin
2019
AOC Vouvray Fluffy white wine
87
points
Malvoisie du Comte Odart
2022
IGP Val de Loire Fluffy white wine
88
points
Domaine Chesneau
2022
AOC Cheverny Red wine
89
points
Chéreau-Carré
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
86
points
Domaine Guertin
AOC Vouvray Sparkling wines
86
points
Domaine Landrat-Guyollot
Les Binerelles - Des Cuvées Créatives
2022
AOC Pouilly-sur-Loire Dry white wine
88
points
Domaine Landrat-Guyollot
La Rambarde - Des Cuvées Créatives
2021
AOC Pouilly-Fumé Dry white wine
92
points
Domaine du Carroir Perrin
Vintage
2022
AOC Sancerre Dry white wine
90
points
L'Eclat
Cuvée Silex
2022
AOC Sancerre Dry white wine
92
points
Domaine du Haut Fresne
2022
Coteaux d'Ancenis Red wine
87
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.