Vouvray (wine)

The Appellation d'origine contrôlée (AOC) is dedicated almost exclusively to Chenin blanc; the obscure and minor grape Arbois is permitted but rarely used.

With the naturally high acidity of Chenin blanc, Vouvrays from favorable vintages have immense aging potential.

[3] Viticulture has existed in Vouvray since at least the Middle Ages when the Catholic Church maintained vineyards at the local monasteries.

The Chenin blanc grape, known locally as Pineau de la Loire, is believed to have originated in the Anjou wine region sometime in the 9th century and from there eventually migrated to Vouvray.

In the 16th and 17th century, Dutch merchants oversaw the plantings of many vineyards in the area to be used for wine trade with markets in London, Paris and Rotterdam.

Wine cellars were built in the region from caves created from the excavation of tuffeau rocks used to build the Châteaux of the Loire Valley.

The cold, steady temperature of these cellars served ideal for the advancement of sparkling wines made according to the traditional méthode champenoise that became popular in the 18th and 19th century.

[5] These streams contribute to the unique climate conditions that promote the development of the Botrytis cinerea fungus that causes the noble rot used to produce sweet dessert style wines.

Cooler climate years shift the bulk of production towards drier styles of wine including sparkling Vouvray.

Vineyards are usually planted on the plateau above the river bank in soils composed of gravel and clay on top of tuffeau.

[2] Depending on the style, Vouvrays can exhibit notes of honey, nuts, ginger, fig, apples and white flowers.