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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Famille Bougrier
2022
AOC Chinon Red wine
88
points
Domaine Poiron-Dabin
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
88
points
Domaine Poiron-Dabin
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
87
points
Domaine Charbonnier
2022
IGP Val de Loire Red wine
88
points
Damien Bruneau
2022
AOC Saint-Nicolas-de-Bourgueil Red wine
87
points
Terre des Lys
Vintage
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
87
points
Domaine des Clavières
2022
AOC Coteaux du Layon Sweet white wine
88
points
Domaine Charbonnier
2022
AOC Touraine Red wine
87
points
Bouvet
Brut Trésor
2019
AOC Saumur Sparkling wines
90
points
Bouvet
Brut Saphir
2020
AOC Saumur Sparkling wines
87
points
Bouvet
Brut Rosé Excellence
AOC Crémant de Loire Rosé sparkling wine
88
points
Domaine de la Grange
2021
IGP Val de Loire Red wine
85
points
Domaine du Vieux Frêne
2022
AOC Muscadet Sèvre et Maine sur Lie Dry white wine
89
points
Les Moulins à Vents
2022
AOC Pouilly-Fumé Dry white wine
88
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.