The expertise of a Sommelier helps you to enjoy your meal

When it comes to food and wine pairing, none get it better than Vincent Naudinet, head sommelier at Domaine de la TortiniÃ¨re in VeignÃ©, near Tours in the Loire Valley. This is my favourite hotel in this part of the world, surrounded as it is by the wonderful wine appellations of Vouvray, Montlouis, Chinon, Bourgueil and many others. Domaine de la TortiniÃ¨re is a four star, nineteenth century chateau hotel, set in a glorious park, complete with eighteenth century cedar trees, overlooking the river Indre, a tributary of the Loire itself. Its history dates back to at least the sixteenth century and at one time it possessed its own vineyards and winery.

Its present day connection to wine is through its gourmet restaurant, with Vincent in charge of wine selection and advising customers on their best choices. The chateau has a tremendous cellar stretching under the car park, carefully controlled by Vincent with its 150 plus wines. Many of these are selected from the local area of the Touraine, and complement the exquisite dishes designed by the two chefs. In fact, at least half the extensive restaurant wine list is composed of wines from the Loire valley.

“With food and wine pairing, it is more about the sauce than the food itself,” comments Vincent. “I try to choose wines which will magnify the flavours in the sauce and lead to a more enjoyable tasting experience”, he continued. Every day, he spends time in the kitchens with the chefs Damien Piochon and Jean-Baptiste Dreyblum, tasting the sauces of the different dishes on the menus, so as to be able to decide exactly which wines will be perfect with each dish.