Pierre Brévin's 2015 Vouvray sec represents a delightful example of one of the Loire Valley's signature whites. Crafted in the Touraine subregion, this wine almost certainly draws from Chenin Blanc, the hallmark grape of Vouvray, though exact vineyard details remain to be confirmed. Sec, or dry, Vouvrays are known for their subtle aromatic palette, often expressing green apple, quince, pear, and hints of citrus, complemented by gentle floral notes and fresh minerality. The 2015 vintage was marked by a warm growing season, promising ripeness and balance. Expect a lively and textured palate, where crisp acidity interacts with a rounded mouthfeel, characteristic of fine Loire Chenin Blancs.
The Vouvray appellation, nestled along the northern banks of the Loire River just east of Tours, boasts a centuries-old pedigree in French winemaking. This region's temperate continental climate, with cool springs and warmer summers, is moderated by the river, helping produce vibrant yet balanced wines. Vouvray's tuffeau limestone soils lend the wines their distinctive mineral undertones and impressive age-worthiness. Records of viticulture here stretch back to the Middle Ages, and the area is celebrated for producing a wide range of Chenin Blanc styles, from sparkling and bone dry to lusciously sweet.
This Vouvray sec’s versatility at the table is noteworthy. Its brightness cuts beautifully through creamy goat’s cheese, especially the famous Sainte-Maure de Touraine from the region. It pairs equally well with seafood—think oysters, grilled white fish, or scallops—and is a lovely match for lightly spiced Asian cuisine or summer salads with citrus or apple. Classic Loire partnerships might include river fish in beurre blanc or chicken in a tarragon sauce, where the wine’s acidity refreshes the palate.
For optimal enjoyment, serve this Vouvray between 8 and 10°C. Give it a moment to breathe in the glass, allowing its delicate aromatic complexity to unfold, and consider decanting if you wish to highlight any developed tertiary notes from its ageing.
