This wine features in our December edition of the Natural Wine Killers box - being December, of course we had to bring you some bubbles. It’s the season where casual wine drinkers the length and breadth of the country pop open millions of bottles of Prosecco and Cava, toasting to a bountiful 2019. We like a good glass of fizz too, but have, as you might expect, made a rather less obvious choice…
Vouvray sparkling flies well under the radar in the UK, perhaps because only 10% of these wines make it outside of France. Vouvray also lacks a clear marketing focus. There are few wine regions which can make sparkling wines, along with white wines ranging from dry, to medium and sweet, and do all of these things well. Vouvray is one such appellation, making it a delight for wine lovers.
Vouvray is located in the Loire Valley, in northern, central France, not far from the town of Tours. It has a cool climate, but with a long growing season, allowing growers to pick their Chenin Blanc grapes at varying levels of ripeness. The grapes that go into making sparkling wines will typically be earliest picked - their high acidity being prized when making refreshing bubbly.
Vouvray Brut is made in exactly the same way as Champagne – the Traditional Method, where the second fermentation (which produces the bubbles) happens in the same bottle in which the wine is aged and sold. However, the growers of Vouvray are more interested in selling their wines for fair prices locally than sponsoring fashion catwalks (those Champagne marketing budgets don’t come for free).
By law, Vouvray Brut must be aged for 12 months in contact with its lees in bottle. It’s these decomposing yeast cells which give sparkling wines their biscuity, bready character. The Bretons, being among the most respected producers in Vouvray, age their wine for twice this time, on a par with Champagne. The wine therefore has a richness in character equal to many Champagnes twice its price.
Catherine and Pierre are both from the fourth generation of winemaking families. They are extremely conscientious about their practices, with this wine being certified organic. The wine is also made with indigenous yeast and spends 12 months fermenting in tank before bottling and second fermentation.
The nose is inviting, with aromas of baked apple, brioche, and a typical Vouvray honey note. The palate is fresh, with green apple and lemon pie. The mousse is super creamy, with a long, crisp finish. Make sure you keep this one stashed at the back of the fridge at the Christmas party, and leave the others to their Prosecco.
Claire Bullen’s food pairing: A mixed sashimi platter or splash out with caviar-topped fried chicken
Paul Medder is a freelance wine educator and works for one of the UK's leading wine distributors. He occasionally tweets @PaulMedder.