[TN] Vouvray

Mein Herr, YOU are the psychiatrist, who should we be calling here, Dr. Freud?

Demi-sex, there's a marketing campaign in the making. You should copyright it...

ROTFL

How does one get into demi-sex? One sings "Voulez vous Vouvray avec moi, ce soir..."

;-)

Now now Herr Tommasi, not to be agitated, chust relax on der couch ... Now Herr Tommasi, please to lie back und remember ven You vere a small child ...

Cheers

Nils Gustaf

I like Vouvray petillant, but that's a lot older than I would usually try. I think 8-10 after vintage is the sweet spot, the '95 Huet is drinking beautifully now. Nice notes,.

"DaleW" skrev i meddelandet news: snipped-for-privacy@b28g2000cwb.googlegroups.com...

Thank you. I am new to Vouvray - well, rather new, had some in my foolish youth and thought them incredibly acidic, bitter and unrelentingly awful. SInce "my foolish youth" would put us in the mid to late 60s, I would have to assume that they have changed. I nderstand Huet is the top of the line in Vouvray. Will look form some mature ones on the auctions, I really like Chenin blanc as a rule so why not Vouvray?

Cheers

Nils Gustaf

"Nils Gustaf Lindgren" wrote in news:1sVSg.17957$ snipped-for-privacy@newsb.telia.net:

For some reason I didn't get a feed on the first part of this thread, I hope I'm on point.

Foreau is also a very good Vouray producer. Montlouis is right across the river from Vouray. Chidaine makes some pretty nice wines there.

John

Both good recommendations, John, and one not even drawn from the LDM stable I do believe. Here's Nils's original post for your benefit:

Hello, Old wine geeks tasting group met under the MC-ship of Mad Man Mårten. First two wines served blind, to cloak the theme of the night's tasting.

1. [c] deep straw/gold, ambre highlights [n] nuts, autumn leaves, winterapples, toasty (coffee) [p] fizz, crisp acidity, more apples, minerals appearing over timegood lenght with slight bitterness and good acidity. Lanson Red Label 1964
2. [c] ambre, verging on light hazelnut [n] madeira, nuts, honey sweetness, dried fruit, hint of curry [p] sweetness in attack, dried apricots, oxidative Happy to say that I identified the appellation, though not the year - Vouvray Mousseaux 1928. Unknown producer, label much tarnished, a coat of arms could be identified.

After a short discussion on Vouvray a further four gallsses were poured, and salmon paté, smoked salmon, and two sauces were served, as salmon is, apaprently, th thing to eat with Vouvray - even the sweet ones.

1. Huet Demi-sex Clos du Bourg 1970 [c] deep straw/gold [n] fresh, apricot, floral, honey, lemon grass, citrus [p] sweetness in attack, grapefruit, somewhat coarse acidity, slight sweetness on finish, acidity evolves and dominates as wine grows warmer in glass.
2. Marc Bredif Nature Sec 1962 [c] = 3. [n] forceful, almost animal, waxy, dried fruit, honey [p] quite dry, almonds, lacks body
3. MArc Bredif Petillant Brut 1969 [c] Lighter yellow [n] sulphur, mushrooms, unclean, wet wool [p] acid attack, root vegetables, earthy, slight bitterness on finish
4. Huet Reserve Le Haut Lieu Petillant Sec 1964 [c] darkerthan either 3 or 4 but not as dark as number 2, almost reddish, big bubbles [n] marzipan, laid-back, wet wool, toast, saffron [p] bitter attack, slightly metal, wax, sweet/acidic finish, saffron

Price for tasting SEK 360

Cheers

Nils Gustaf

Mark Lipton

Nils: I think you hit on the thing that makes a wine snob for me - one who would not dream of having a sparkling rose with salmon, as you see, Vouvray is the thing to drink with Salmon.

I enjoy salmon, baked in olive oil and butter with parsley, with a nice young Chianti Normale. A Sicilian rosé (Cusumano make one) would also work, I think.

While Foreau, Pinon, Pichot, Aubissieres (sp?), Poniatowski etc have fans, I can't think of another appellation where there is as much agreement as to who is "king" as for Huet in Vouvray. Stunning wines dating back to '20s (maybe teens?).

But as I noted, I think the sparkling wines are best at 10 or so (of course, I'm not a huge fan of old Champagne either). Ditto the secs. I think the demi-secs' hit their stride at 15-20 in good vintages (but can last much longer)_, and the stickies are basically immortal.

"DaleW" skrev i meddelandet news: snipped-for-privacy@c28g2000cwb.googlegroups.com...

Here I am in the happy position of being informative. Vouvray started in

Dunno - I have had some good old Champers - dating back to late 50s. Did once spot a (forgot producer) vintage 1947 which according to auction info had been present at the after coronation dinner of Missy Queen, i e Bessi the Second. Made a halfhearted attempt but somebody was willing to bid into geo-synchronous orbit. Pity.

AAgreed whole-heartedly concerning Loire stickies.

Cheers

Nils Gustaf

Nils, while it might not have been made under the Vouvray appellation, Huet did a rerelease a few years ago of the 1919 Le Haut Lieu.

"DaleW" skrev i meddelandet news: snipped-for-privacy@m73g2000cwd.googlegroups.com...

No doubt correct. And, I think, the Le Haut Lieu are their top cuvée.

Cheers

Nils Gustaf

ROTFL