Vouvray appellation

The wines of the Vouvray appellation d'origine contrôlée made from the Chenin grape variety can be vinified as sparkling wines or as dry, soft (medium-dry) or sweet still wines, depending on the amount of natural sugar in the grapes when they are harvested. Whether sparkling or still, one of the characteristics of the wine of the Vouvray appellation area is its gold colour and its brilliance, which distinguishes it visually from other wines of the Loire Valley

History of the appellation

The Vouvray wine-growing region was created by the monks of the Marmoutier monastery founded in 372 by Saint Martin.

The very first mention of Vouvray appeared in the form 'Vobridius' in 774. The commune belonged to the renowned Abbey of Saint-Martin de Tours at that time.

In the 14th century, part of the Vouvray wine region belonged to the kings of France who served the wines at their table.

 

The Vouvray AOC was recognised on 6 September 1936.

Climate

The overall climate is temperate and is divided into a number of microclimates with a strong oceanic influence.

Average temperatures are between 4.2°C and 18.9°C. Winters are mild and wet. Summers are mostly fine and mild, with at least one heatwave of a few days’ duration.


Terroir

The wine-growing area is located on the right bank of the Loire in the centre of the Touraine district, to the east of Tours. The Vouvray appellation area extends across eight villages in the Indre-et-Loire département.

The terroir consists of stony hillsides on a tuffeau substrate, interspersed with valleys covered with ‘perruche’ silica/flinty clay and ‘aubuis’ clay-limestone soil.

Grape variety

The Chenin Blanc grape variety known locally as ‘Pineau de la Loire’ is the quality Val de Loire variety used in the Vouvray appellation.  

Colours and styles

Vouvray AOC wines come in various styles:

  •        Dry white
  •        Medium-dry
  •        Sweet
  •         Sparkling

 

Annual production*: 118,000 hectolitres i.e. approximately 16,000,000 bottles

Producers: 160 winegrowers

Annual yield: 52 hL per ha still wines; 65 hL per ha sparkling

Service and storage: 8°-12°

  •       11°-12° sparkling, medium-dry and sweet
  •        8° dry white

Conservation: from 10 years to several decades

Food and wine pairing

APERITIF with a dry Vouvray

  • Small seafood appetisers

STARTER with a sweet Vouvray

  • Foie gras

MAIN with a dry Vouvray

  •   Fish 

  • White meat

  • Poultry

MAIN with a sweet Vouvray

  •  World cuisine

CHEESE with a sweet Vouvray

  • Blue-veined cheeses

DESSERT with a sweet Vouvray

  • Caramelised or candied fruits

DESSERT with a sparkling Vouvray

  •  White fruit, nougat and marzipan-based desserts

Dégustation Tasting

APPEARANCE

  • Dry white, medium-dry and sparkling: intense, luminous, straw colour

  • Sweet white: golden yellow, amber reflections

NOSE: Highly aromatic

  • Dry and medium-dry white wine: delicate, acacia, rose, citrus, pear

  •  Sparkling wine: citrus, brioche

  • Sweet white wine: candied fruit, fruit compote, honey due to the ripeness of the grapes

PALATE

  • Dry white wine: rich, racy, mineral, acidic, fruity

  • Medium-dry and sweet white: soft, sensuous, full, opulent and always very fresh