tag:blogger.com,1999:blog-3695538056965741811.post7024865687052655389..comments2023-11-02T02:16:32.893-04:00Comments on Wine Tasters: A Wine (and food) Lover's Guide: Vouvray - What Is it?Dr. Robert M. Olivahttp://www.blogger.com/profile/10619538767075523489noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3695538056965741811.post-20010032852280169662008-10-19T13:28:00.000-04:002008-10-19T13:28:00.000-04:00You're right, Bob. Vouvray (named after the town n...You're right, Bob. Vouvray (named after the town near the city of Tours in the Loire Valley) is made from the Chenin Blanc grape in a number of styles. Dry wines, which are called "sec," can have a piercing acidity. They go very well with shellfish and seafood in general. "Demi-sec" on a bottle of Vouvray means that it is somewhat sweet. Many people prefer the mellowness of this sort of Vouvray. The third sort of Vouvray is called "Moelleux." These are sweeter than demi-sec wines but except in the greatest years are not nearly as sweet as Sauternes or German Beerenauslese.<BR/><BR/>In my experience the two greatest producers of Vouvray are Huet and Foreau. Foreau bottles his wines under the "Clos Naudin" designation. The two producers make many great wines that are typified by a mineral quality or "edge." Although some of their wines have become quite expensive, especially the Moelleux, they are worth trying and can keep for a long time. Some recent outstanding vintages for Vouvray are 2005 and 2002. 1997, 1996, 1995 and 1990 were also very fine.<BR/><BR/>I hope this answers some of Ed's questions.<BR/><BR/>EricDr. Robert M. Olivahttps://www.blogger.com/profile/10619538767075523489noreply@blogger.com