(WSJ) - France's Loire Valley boasts so many grape varieties, microclimates, pockets of vineyards and winemakers that it's nigh on impossible to draw any coherent theme. But at this time of year, as Europe prepares for Easter and the temperature gradually rises, one's end-of-week tipple takes on a different complexion. No longer do we hanker for that oily, rich white or heavy, fruit-driven red that will warm us up in front of the fire. What the palate really craves is something a little lighter that can be more easily ingested and doesn't overwhelm with a high alcohol percentage.