Loire Valley Cornbread Supper Sampler
by Emily Spillmann
I recently read an article about a Southern American family who, some years ago, revived an old Louisiana tradition of “cornbread suppers,” opening their doors every Monday evening and offering a simple dinner of cornbread, fig jam, and spun honey. Word spread, and soon neighbors and old friends would stop by, many bringing favorite dishes to serve with the cornbread.
With this dreamy vision of hospitality in mind, I propose twelve bottles to accompany a spring feast in which many distinctive dishes would mingle on a big, long table and there would be enough wine to serve a multitude of serendipitous guests. I’d start by opening the Bretons’ “Trinch!” because its name is a tribute to clinking glasses and it’s easy with a meaty terrine or pâté. Champalou’s Vouvray Brut and Joguet’s Chinon Rosé could also grace the table for a more traditionally festive start to the meal. There’s Chevalier’s Muscadet to pair with brighter-flavored spring oysters and Pascal Janvier’s citrusy Jasnières or Régis Minet’s mineral Pouilly Fumé to put out next to a selection of goat cheeses. If you had some asparagus to grill, Baudry’s fleshy Chinon Blanc would do nicely. That leaves us with five fabulous Loire reds, spanning the map from Sancerre to Saumur Champigny, any (or all) of which would complement platters of roasted spring veggies and charcuterie boards with panache.
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