In the Loire region, west of the French capital and near the city of Tours, a table wine has made a name for itself for quite some time. Though not a favorite before, over the last five years, it found itself as a desired one and its price steadily increased. Sweet, crisp and light, the Vouvray is unique, light and versatile.

It’s difficult to classify what the Vouvray is; dessert wine or table wine? Most connoisseurs would say it is a table wine. Somewhat similar to the German Riesling, the Vouvray is light, white wine with a high natural acidity. Its versatility comes from the fact that it can be bottled and drank after a year or it can be kept for up to a century.

The Vouvray is made from the Chenin Blanc grape. Sometimes called the Pineau de la Loire, the grape is obviously of a lighter variety but it’s greatest attributes are its balance and strong aroma. As stated, the high natural acidity of the Vouvray should be noted: it acts as a preservative and allows long development of the wine over decades.

There are plenty of recent vintages of the Vouvray but the expert and the lover of the wine will say that it is best taken after five years of aging. These same people share the opinion that the best Vouvray is of a medium sweet taste and is moderately acidic.

There is a special indicator of sweetness for the Vouvray. There are varying levels from Sec, Sec-Tendre, Demi-Sec and Moelleux -- these are all official terms for the region but they do not necessarily show up on labels. You will also find that the Vouvray has levels of sparkle: from petillant to mousseux -- which is sparkly to fully sparkly.

As you can see, there is a lot that can be done with the Vouvray. From sweet to a little bitter. From drinking it young to centuries old or even making it sparkly to extra sparkly -- this wine has varying degrees of tastes and presentations. But overall, the light, crisp yet smooth taste remains and it will be a favorite among wine enthusiasts in any incarnation.

 

 

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