| For fun forward, fruity, food-friendly
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| | the world legendary for their
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| wines and wines to drink by the bucketful
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| | stiletto-sharp, flashing palate-cleansing
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| you can not beat Loire Valley whites.
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| | acidity. It is this very acidity that
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| The wines of the entire Loire Valley with
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| | makes Vouvray one of the longest-lived
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| the probable exception of Sancerre and
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| | white wines of the world. They are highly
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| Pouilly-Fume are unjustly overlooked and
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| | complex, intriguing, and challenging.
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| neglected by all but the Parisians and
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| | They last and last and last and become
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| the northern French.
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| | more luscious and full-bodied tapering
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| The Loire Valley is one of the
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| | off with a long finish.
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| northernmost vineyard areas in Europe.
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| | A 20 year old Vouvray will taste as
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| For very good reason the Loire is the
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| | lively as one much younger. A properly
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| third most popular tourist destination in
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| | aged Vouvray with deep molten honey
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| France. One of the Loire's regions
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| | colour , toasty nose, wonderful tang and
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| Touraine near Tours contains the
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| | great vivacity adds a whole new dimension
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| appellation Vouvray, which is also the
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| | of gorgeous full-blown flavours of
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| name of a small town. Vouvray is the
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| | lemon, apricot, pineapple, currants and
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| largest white wine appellation of the
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| | peach. The best made sparkling Vouvray
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| Anjou-Saumur-Touraine region, with 4000
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| | can age beautifully.
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| acres of vineyards. On average, 40
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| | The best vintages have heralded from
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| percent of each vintage becomes sparkling
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| | 2005, 2002, 1995, 1990, 1989, 1988, 1985,
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| wine. And yet, the only other region in
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| | 1976, 1971, 1969, 1959, 1949, 1947, 1945
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| France that produces more sparkling wine
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| | and 1921. The 2005 vintage is one of the
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| than the Loire is Champagne.
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| | greatest vintages. There were no spring
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| Vouvray is a white wine made exclusively
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| | frosts to damage the flowers, and a long
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| from the Chenin Blanc grape also known
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| | dry autumn with sunny days and cool
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| locally as Pineau de la Loire with
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| | nights followed.
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| remarkable qualities and diversity.
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| | There are two versions of sparkling
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| Asimov put it wonderfully regarding
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| | Vouvray called Vouvray Mousseux and a
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| Chenin Blanc the only grape allowed in
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| | finer beaded called Vouvray petillant.
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| the appellation. "No other grape I can
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| | Sparkling Vouvray is nothing like
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| think of combines actual lightness with
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| | champagne. Because of its richness and
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| such a sensation of density, almost as if
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| | depth of flavour it is more like a
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| the wine oozes through the mouth rather
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| | champagne cocktail. Sparkling vouvray is
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| than flows." Chenin Blanc has long
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| | elegantly supple and very sexy.
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| lived in the shadow of Chardonnay and
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| | Few wines will excite your palate like a
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| Sauvignon Blanc but this great white is
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| | good Vouvray sec or demi-sec from Gaston
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| effortless wine, welcome in just about
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| | Huet or Philippe Foreau. Gaston Huet,
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| any circumstance.
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| | grandfather of modern Vouvray and the
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| Vouvray has developed a deserved
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| | ex-mayor of Vouvray for over 40 years
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| reputation for being extraordinary wines
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| | died in 2002 aged 92. He says he drank
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| of longevity, finesse and delightful and
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| | his best wines before surrendering to the
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| often surprising versatility. It's
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| | Natzis in World War II. He left his 100
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| often made dry with a bit of sweetness,
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| | acre biodynamic domaine to his capable
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| or can even be medium sweet, but that's
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| | son-in-law Noel Pinguet. Huet's
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| tempered by its tingly acidity that
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| | Vouvrays perhaps the ultimate insider's
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| dances across your palate, kind of like
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| | wines are now immortalised on the big
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| honey and lemon together. This makes it a
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| | screen so to speak. In "Sideways" when
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| terrific food wine for chicken, veal,
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| | the ladies retreat to the bathroom for a
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| pork and fish. A blast of acidity
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| | moment, Jack chastises Miles for having
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| delivered with each sip makes sparkling
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| | subjected the group to a lengthy
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| Vouvray an excellent bubbly to accompany
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| | disquisition on Huet's Vouvrays. Take
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| rich foods such as sauteed seafood, and
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| | heed all Huet Vouvrays last and last and
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| cream sauces.
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| | are seriously underpriced.
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| Vouvray is what you should drink dressed
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| | Lets face it, beyond doubt France's most
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| up and served with terrine of foie gras
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| | food friendly wines come from the Loire.
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| with truffled jelly or dressed down with
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| | Vouvrays are gorgeously complex
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| a bowl of pasta and pesto. Drink it
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| | long-lived wines, as decadently vibrant
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| reclining on a sun-lounge, chilling out
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| | as they are exuberantly delicious all
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| and watching a DVD with the kids, or
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| | produced in one of the most gorgeous wine
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| after cleaning out the attic.
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| | regions of the world, the Loire Valley
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| Vouvrays are gorgeous wines, some of the
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| | with magnificent chateaux and a gentle
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| longest lived and most complex whites in
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| | climate.
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