Domaine Des Cormiers Vouvray

Des Cormiers Vouvray is named for an appellation that, in the Loire Valley tradition, means Chenin Blanc. The listing doesn't give a vintage, a sweetness level or tasting notes, so what follows describes the style to expect, not a measured profile of this bottle. Vouvray covers a wide range, from bone-dry (sec) through off-dry (demi-sec) to lusciously sweet (moelleux), so check the back label for the sweetness designation before choosing a dish. In the glass, Chenin Blanc of this kind usually shows quince, ripe pear, yellow apple and a touch of honeycomb or chamomile, sometimes with a wet-wool or chalky note. Expect medium body, no tannin and very little oak influence, since Vouvray is typically fermented and aged in neutral vessels. Its main structural feature is high, firm acidity. That acidity keeps even the sweeter versions fresh and gives the finish a clean, slightly mineral snap that can run on for several seconds. At the table, a dry or off-dry bottle suits roast pork with apples or mustard, chicken in cream sauce, trout or other river fish, and soft-rind cheeses such as Brie or Camembert. Off-dry styles also handle mildly spiced Thai and Vietnamese dishes, where a little residual sugar softens the heat. A sweeter bottle works with blue cheese, foie gras or fruit tarts, as long as the dessert is not sweeter than the wine. Serve it well chilled but not ice-cold, around 8 to 10°C (46 to 50°F) for dry styles and a degree or two cooler for sweet ones. Decanting isn't needed, though a short pour into a pitcher can open a tightly wound bottle. A standard white wine glass with a moderate bowl works well. It is a flexible bottle for the cellar: good Chenin Blanc with this much acidity can drink well young and also reward several years of storage, with honeyed, nutty notes developing over time. If you want the fresher fruit character, open it within the first few years.