Sparkling wine

All that sparkles: vouvray

The party season is upon us. For many of us, that will mean drinking plenty of champagne in the weeks to come. It’s a hard life, I know.

Champagne can be expensive, however – and English sparkling wines are just as dear.

So people will be looking for cheaper alternatives so that they can keep the bubbles flowing. Cava, from Spain, and prosecco, from Italy, are both options.

Another often overlooked fizz is vouvray. The still version is far better known, but the sparkling version is very good too.

Made from the chenin blanc grape, a sparkling vouvray follows the champagne method of secondary fermentation in the bottle. It comes in both a dry (sec) and a medium (demi-sec) style.

“Made from chenin blanc, a sparkling vouvray follows the champagne method of secondary fermentation in the bottle”

The latter is generally a bit sweet for my tastes, but the dry version goes well with fish dishes or those involving creamy sauces.

Or simply for drinking as you talk with colleagues – as I will be doing tonight at the first of two works Christmas parties. Santé!

This entry was published on Thursday, 4 December 2014 at 07:07. It’s filed under Food and wine and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “All that sparkles: vouvray

  1. I also like la Blanquette de Limoux. It is said it is the ancestor of champagne.

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