Vouvray: Inexpensive, Noble, Complex Wine for the Ages

Chenin Blanc is the exclusive grape. The Loire Valley in the central region of France is its home. Along the banks of the Loire River into the surrounding hills, this white grape has been cultivated for centuries. Monks were the first to discover its delightfully complex attributes. But naming it Vouvray, after the region of its birth, did not occur until the mid 1930s.

Depending on where in the region -and therefore soil composition-it is grown, the flavors of Vouvray range from strikingly dry or sec to semi-sweet or demi-sec to full sweetness. The wine is usually a mix of other flavors as well. Sticking with the basics for now, whether dry or sweet, acidity levels are quite high. This is due to the limestone in the appellation’s soil. A delicate balance of acidity determines whether the wine is enjoyed months after bottling or as long as a century later.

The often poor climatic conditions in the Loire Valley cause Vouvray’s yield to be low. Attempts to increase quantity were made by cultivating the Chenin Blanc grape in California. It was a success, but flavor and shelf life suffered.

With regard to the other flavors of Vouvray wines, the region of cultivation of the Chenin Blanc vines and climate also determine unique but refreshing surprises.Some of those flavors include honeysuckle, lemon, apple, pear, apricot, prune, mint, caramel, and mineral. Well-known producers of the wine are Huet, Marc Bredif, Francois Pinon, and Benoit Gautier. Many of their superb libations are inexpensive.

In terms of food pairings, the noble Vouvray is best drunk with a full meal because of its acid-sweetness ratios. Some of the food it goes best with include curries, seafood like trout, shrimp, lobster, crab, spicy tuna and eel (especially in sushi), ham, vegetables. And if you must, citrus desserts.