Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
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Munching Vidal Blanc on Keuka Lake, New York
Category Archives: Chenin Blanc
VELO VOUVRAY 2: CHATEAU MONCONTOUR AND CHENIN BLANC: EU Austerity Drinking Tour #47
Last Monday’s EU AUSTERITY DRINKING TOUR post began our cycle of the Loire with Marc Brédif’s chic winery. Well inebriated, we continue upriver into Vouvray, hunting wine.
As mentioned prior, the green grape Chenin Blanc reigns supreme in Vouvray. Crafty Dutch merchants launched it here four centuries ago. It fits decently in this cold, marginal climate because it ripens earlier than red grapes. Although other whites would work better, the obstinate French stick to tradition. Continue reading
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Posted in Chenin Blanc, EMPTIED BOTTLES, Sparkling
Tagged Balzac, Château Moncontour, chenin blanc, France, Les Chapelles, Loire, London, Marc Bredif, Methode Traditionelle, Moncontour, Montfort, Paris, Touraine, tuffeau, Vaugondy, Vouvray
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Chenin Blanc “Triple Zéro” Jacky Blot, Domaine de la Taille aux Loups, Montlouis, Loire NV
I’ve wrestled with sugar before. No, not in that way. Grow up. I’ve introduced a dry Lambrusco, a dry rosé, a few dessert wines and fought to keep yeasts converting sugar with my own wines. This week, a wine that … Continue reading
Posted in Chenin Blanc
Tagged 1907, Alcohol by volume, Champagne, chaptalization, chenin blanc, Christian Prudhomme, Domaine de la Taille aux Loups, French wine, Jacky Blot, Lambrusco, Loire Valley, méthod ancestrale, Montlouis, Mouton-Rothschild, Opus One, petillent, Ripeness in viticulture, Sparkling wine production, Sugar, Taille aux Loups, Tours, Triple Zéro, wine, yeast
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