Glossary - print - Vouvray

Vouvray - Glossary Term

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Pronounced voo-vray. A regional white wine from the Vouvray section of the Loire Valley in France. Vouvray wine is produced with the Chenin Blanc grape varietal, the only varietal surrounding the area of Vouvray.

Characteristics: Vary greatly. It is generally a lively, sweet or dry, still or sparkling, citrusy (lemon), wine. The quality of these wines varies from average to excellent. The highest quality Vouvray are medium dry with a touch of sweetness to balance the acidity. Richer style Vouvray is labeled Moelleux, exhibiting tastes of honey, caramel, and prunes. Clay soil produces fruity wine, clay with distinct amounts of minerals produce wine with a taste of the mineral.

Ageing: Can be drunk young, within 6 months of bottling. High quality Vouvray are known to have aged 40-100 years.

Serving temperature: Serve still Vouvray at 54º F; sparkling Vouvray at 46º F.

Food pairings: Cajun foods, sushi with hirame or sole, sashimi, Creole, pasta with light cream sauce, fried fish, BBQ pork, and oysters.