It is hard to determine before drinking a Vouvray how sweet the wine is. For Vouvray with no designation on the label but the word "Vouvray", the wine can range from barely sweet to quite sweet. Not that there is anything wrong with a sweeter table Vouvray but for pairing food, it is still good to know. So many younger wine drinkers with less experience with wine have equated sweetness as neophite stuff that it is unfortunate. More experience wine tasters embrace a wider range of wines for all their roles in food pairing. That being said, this one is not completely dry but with only a hint of sweetness. That hint is a ably balanced by the searing acidity of the wine making it a perfectly balanced wine in terms of how the acidity deals with the sugar. It is refreshing, attractive with yellow fruit notes and clean as a whistle. This is an excellent wine for use with a salad course even with fairly sharp dressings. Curried dishes would be perfect as with spicier New Orleans style of seafood and other first courses that do not require a steely dry white wine. In the Victorian era, a rich fish course with a creamy sauce would be routinely paired with a sweet white wine, ones that are much sweeter than a table Vouvray. This is an excellent wine in this genre. Remember, it is only a hint sweet.
Not a bad Chenin Blanc from Michel Picard. Slightly sweeter than I care for but nice balance with decent flavors of tangerine, honeysuckle and gala apple.
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12/4/2017 - garvens Likes this wine: 89 Points
Quite sweet for a Chenin Blanc. But tasty. Some peach and floral.
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12/5/2014 - Wineteacher Likes this wine: 89 Points
It is hard to determine before drinking a Vouvray how sweet the wine is. For Vouvray with no designation on the label but the word "Vouvray", the wine can range from barely sweet to quite sweet. Not that there is anything wrong with a sweeter table Vouvray but for pairing food, it is still good to know. So many younger wine drinkers with less experience with wine have equated sweetness as neophite stuff that it is unfortunate. More experience wine tasters embrace a wider range of wines for all their roles in food pairing. That being said, this one is not completely dry but with only a hint of sweetness. That hint is a ably balanced by the searing acidity of the wine making it a perfectly balanced wine in terms of how the acidity deals with the sugar. It is refreshing, attractive with yellow fruit notes and clean as a whistle. This is an excellent wine for use with a salad course even with fairly sharp dressings. Curried dishes would be perfect as with spicier New Orleans style of seafood and other first courses that do not require a steely dry white wine. In the Victorian era, a rich fish course with a creamy sauce would be routinely paired with a sweet white wine, ones that are much sweeter than a table Vouvray. This is an excellent wine in this genre. Remember, it is only a hint sweet.
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11/19/2014 - Jonclark99 wrote: 86 Points
Floral nose on opening. Very nice nose. Peaches and apples. Short to medium length. Good with tilapia.
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1/25/2013 - vin0vin0 wrote: 84 Points
Not a bad Chenin Blanc from Michel Picard. Slightly sweeter than I care for but nice balance with decent flavors of tangerine, honeysuckle and gala apple.
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11/23/2012 - Arkiefoodie wrote: 84 Points
Paired well with Thanksgiving turkey. A little on the sweet side for my taste, but my husband liked it enough to say he'd buy it again.
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