Vouvray PDO
Production area
Centre-Val de Loire
The Vouvray PDO encompasses a wide range of wines, including still, sparkling, dry, semi-dry, and sweet varieties. Produced from the chenin varietal, these white wines feature a bright golden color that is characteristic of the designation.
What you need to know
This ancient vineyard was supposedly created when Saint Martin of Tours founded Marmoutier Abbey in the 4th century. Due to its location, the area is influenced by both the ocean and the continental landmass, and the Loire River helps regulate the temperature. The region's well-draining soils warm up quickly, which helps the chenin grapes grow and ripen. The typically sunny fall climate results in overripened grapes and even noble rot. Still, the production of semi-dry, sweet, and dessert wines depends on the sugar levels within the grapes, which in turn is determined by the weather. Only dry wines can be produced regardless of the number of sunny days the vineyard experiences. In other words, the wine's vintage makes all the difference.
Characteristics
Smell
for the dry, citrus fruits and white fruits (apple, peach), almonds and hazelnuts for the greatest vintages. For sweet, acacia, rose, apple, pear and citrus (beeswax, honey and tobacco for the best vintages). For sparkling wine, brioche, hazelnut, almonds and citrus fruits.
Look
for dry vouvray, pale color with green tints. For the sweet, straw yellow in color for young wines, amber for older ones. For fine bubbles, deep yellow.
Taste
the dry ones are rich, racy and mineral. The semi-dry and soft are ample and opulent, while always keeping a great freshness.
How to use
Storing a Vouvray
Dry Vouvray wine can be stored for five years, while sweet wines can be stored for 10 years or more. Top vintages will last several decades. Sparkling wines should be enjoyed within a few years after their release.
Preparing and serving a Vouvray
Sparkling, semi-dry, and sweet wines should be served at 11-12 °C, while dry whites should be served at 8 °C.
Tasting a Vouvray
Serve still wines in a footed wine glass and sparkling varieties in a flute. Semi-dry and sweet wines should be decanted to enjoy the full range of their aromas.
Pair with
Dry wines from the Vouvray protected designation of origin: Recipes centered on fish or seafood (seafood casserole, monkfish flambé, etc.) or featuring a white sauce or soft-rind cheeses, especially goat cheese from the same region. Semi-dry wines: Fish and white meat in a cream sauce, Swiss cheese, Comté, Salers, etc. Sweet wines: As a pre-dinner drink, poured over desserts made with apples, pears, nougatine, or almonds, or served with blue-veined cheese. Sparkling wine: As a pre-dinner drink for any occasion.
