Vouvray is a personal favorite wine, and one that many of my friends love. It is almost a perfect wine for people who don't ordinarily like wine. By French law, Vouvray must be made from 100% Chenin Blanc and be from the Loire Valley. Most Vouvrays will have a bit of residual sugar, but will be more acidic than a Riesling or Gewurztraminer. The acid balances the wine, making it easier to drink and also easier to pair with food than a sweeter white or one with no residual sugar.
This was my first time trying Masbon Vouvray. It was on sale at Surdyk's in Minneapolis for USD 10.99. If you don't wish to read any further, know that I would never pay any more than that for this particular Vouvray.
Straight out of the bottle there was simply too much acid. It was present in the nose and dominating in the body. It is one thing to have a dry wine. It is another for a wine to have so much acid that it just seems dry. Masbon displayed the latter. A good minute of aeration per glass took off much of the acid and left an inoffensive and only slightly interesting drink.
Lacheteau (USD 6.99) still remains the value king of Vouvrays in my opinion, and Monmousseau (USD 12.99) is far better balanced and dynamic for the price.
I couldn't find a website, don't bother with this one anyway.
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