The Champalou’s Vouvray is always a favorite, a wine that gives instant and effortless gratification year in and year out. The 2008 vintage was a huge success for their family domaine, and their Vouvrays are fresh, lively, concentrated, and well balanced with great grain and poise. The wines will drink well for many years. Chef Rob suggests pairing this wine with his Sauteed Red Snapper with spring vegetable stew of baby carrots, fava beans, English peas and sweet corn broth.
Wine Spectator found the wine “Elegant, with alluring ginger, peach and cardamom notes that glide through the bright, floral- and quince-tinged finish. A perfect introduction to the appellation. Drink now.” 89 points
Stephen Tanzer’s International Wine Cellar says, “Light gold with tiny bubbles. Subdued aromas of orange zest, lemon, dried pear and honeysuckle. Broad but energetic citrus and orchard fruit flavors are complemented by anise and honey, giving the wine an impression of richness as well as vivacity. The persistent finish repeats the honey and floral notes and clings nicely. This is weighty enough to handle richer fish dishes.” (May/June 10)
The Loire region
Of all of the French wine producing regions, the Loire might produce the greatest variety of wines. They range from still to sparkling, very dry and acidic to hearty sweet, and clear in color to a deep purple. The diversity of wine produced in this region is due in part to its dynamic climate, which ranges from Continental to Mediterranean. This region is best known for Sauvignon Blanc, Chenin Blanc and Cabernet Franc. The most famous areas in the Loire Valley may be Sancerre and Vouvray.