Pairing Food and Val de Loire Moelleux Wines

Gérard Pelletier is the sommelier at the "Restaurant du Relais" in Angers. He is an expert on Val de Loire moelleux wines. The original interview is 2900 words. Our transcript includes the original French interview plus a full translation into English on the facing pages, so you never have to look in a dictionary.

Subjects covered:

• What does a sommelier do? In the restaurant, behind the scenes?
• To choose wines to purchase for the restaurant, do you visit the growers? How do you decide on the wines on the wine list?
• When you consider adding a moelleux wine to the wine list, what you are looking for in that wine?
• What do you mean by a balance between acidity and sweetness and why is it important?
• Why do you prefer Val de Loire moelleux wines to Sauternes. Why do you say that they go better with food?
• What is the advantage of the Chenin grape to those used in Sauternes?
• Why aren't these wines as well known as those of Sauternes?
• What is an ideal pairing for a Layon or Aubance wine?
• What are the classic and the relatively new ways to pair these wines?
• So you can drink a Layon or an Aubance with cheese? With what types of cheeses?
• The French always associate cheese with red wine. Why is this wrong?
• Okay, so we know what the "ideal" pairings are, but why are they ideal? What about the food and wine makes them go together well?
• For example why is foie gras and a moelleux a classic pairing?
• How do you describe a Coteau du Layon in a glass in front of you? What are the colors and smells?
• How does the wine's aroma evolve with changes of temperature.
• Is it okay to decant a moelleux wine?
• Since it's a white wine, people tend to think of it as having to be chilled? What about that? Why does the ideal serving temperature change depending upon the wine's age?
• So, we can put moelleux wines in the fridge?
• What would be a bad pairing? (What doesn't go well with a moelleux and why?)
• What makes Bonnezeaux, Chaume, Quarts de Chaume more prestigeous and expensive than Coteau du Layon and Coteau de l’Aubance?
• What is one of your recent favorite moelleux wines?
• What are the vintage years that should not be missed or that are very sought after by connoisseurs?
• How long can you keep these wines in storage?
• Which years are best for keeping?
• When is the best time (what occasion or part of the meal) for drinking a Layon or Aubance?
• What makes Layon and Aubance moelleux wines so practical for the aperitif?