Champalou Vouvray 2008
Didier and Catherine Champalou have been established in the heart of the appellation for over fifteen years and have acquired over 20 hectares of Chenin. Their philosophy is simple: to create wines that respect the grape variety, the terroir and the nature of the vintage. The Champalous are registered with the Terra Vitis programme which is a charter that promotes sustainable farming and respect for the environment by maintaining a good balance in the soil, the terroir and the plant and limiting chemical applications. Champalou makes beautiful, ethereal Vouvray. His wines have a rounded, tender, almost buttery texture with suggestions of apples and ripe quinces sheathed in delicate threads of honey. The grapes for the Vouvray sec are cultivated on argilo-calcaire soils and are the earliest harvested to preserve their vivacity. The wine ferments at an even cool temperature and is aged in troglodyte 'cellar-caves' gouged from the limestone. The balance that the Champalous seek to achieve in this wine is 'sec tendre', in other words dry but soft and supple in the mouth. Delicious with rillettes, trout, rabbit and pork.
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
External Reviews for Champalou Vouvray
This is technically a dry Vouvray, but it has a hint of incredibly pleasing sweetness. The nose offers classic notes of raw honey, apple, and quince that carry through to the palate. Here is an extremely elegant example of Chenin Blanc that will be at home on its own and also at the table.
Food Pairings for Champalou Vouvray
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