Taste The Aromas

Kimberly Grasso

Chateau de Montfort Vouvray 2005

Vouvray is made from chenin blanc, which is one of the world’s least-known and appreciated great white wine grapes. The plight of chenin blanc can be captured in two words: fish and river. Fish from the river is the classic food paring suggested by wine experts for chenin blanc, and as one might agree does not sound that sophisticated, or the least bit appetizing. And yet, if you think of the food paring for cabernet sauvignon as steak, or poultry for pinot noir, you begin to get the picture of how chenin blanc might get a bad rap.

I’ve come to realize the world worries far too much about food and wine parings. This might be one of the reasons chenin blanc has not received the recognition it deserves. Others might include chenin’s home, the Loire Valley of France. This area is a collection of poorly marked appellations like Coteaux du Layon and Jasnieres. The labels on the bottles only have the names of these obscure appellations and never say “chenin blanc”. Then there is the grape, which produces a diversity of styles, from dry to syrupy sweet to sparkling. And finally chenin blanc, primary seen outside of France in places such as California and South Africa, has been used to make vast volumes of jug wine which also gives it a bad rap.

With all that being said, here’s a little boost for one of my most favorite white grapes. The Château Montfort has abundant fruit and honey flavors with just the right balance of sweetness and acidity. The dry yet full taste will immediately be apparent, and it’s great with all types of fish or seafood. The aromas of grass, melon, honeysuckle, and fruit are present immediately. Being a bit crisp and semi-dry on the finish, it makes a nice alternative to Chardonnay. Give this one a swirl. I think it might change your thinking about river fish!
Cheers!