Sparkling Vouvray?

While browsing another we page, I ran across the following quote:

...Wiki goes on to say that the still Vouvrays are no longer popular, and that most are sparkling wines...

Sometimes one has to take Wiki with a grain of salt. Somehow, this statement didn't make sense to me. I've never had a sparkling Vouvray and the still wines are among my favorites (last year I had the pleasure of having a 1989 botrycized dessert Vouvray that blew my socks off). So, after doing a bit of Googling, I wouldn't say that the still Vouvrays are "no longer popular", but apparently, market conditions seem to dictate that they can make more money by exporting the bubblies, so they are making more of that now. Here are two interesting links about Vouvray:
1999 NY Times Article
Wines of the Loire - Beverage Network
I guess I'll have to try some of those bubblies. Any recommendations?

[David M. Bueker]

Grain of salt? How about a salt mine.

Sparkling Vovray is fine stuff indeed. Huet and Chidaine make excellent versions, and there are others.

[Robin Garr]

While browsing another we page, I ran across the following quote:

...Wiki goes on to say that the still Vouvrays are no longer popular, and that most are sparkling wines...

What David said. Sparkling Vouvray (or Cremant de la Loire) is an excellent Chenin-based bubbly, great stuff, but what you have there is further evidence that Wiki, while a splendid concept, is flawed by the GIGO concept, particularly in specialist areas like wine-geek stuff.

[David M. Bueker]

what you have there is further evidence that Wiki, while a splendid concept, is flawed by the GIGO concept, particularly in specialist areas like wine-geek stuff.

Which is why I shut of the wiki stuff in my CellarTracker subscription.

If that beverage net article is correct, I'm shocked to learn 60% of Vouvray is sparkling. I would have guessed 20-25%, tops. I'm assuming that must mean the bubblies are mostly drunk in Europe, as we certainly see more still.

I agree re the excellence of Chidaine and (especially) Huet, would add Foreau and Pinon. The latter is usually fairly inexpensive, and last year also had a delicous pink sparkler.

If that beverage net article is correct, I'm shocked to learn 60% of Vouvray is sparkling. I would have guessed 20-25%, tops. I'm assuming that must mean the bubblies are mostly drunk in Europe, as we certainly see more still.

I agree re the excellence of Chidaine and (especially) Huet, would add Foreau and Pinon. The latter is usually fairly inexpensive, and last year also had a delicous pink sparkler.

One factor that might be at work here: we used to see a lot of dilute plonk labeled Vouvray, but I no longer see much (maybe 'cos I shop at better stores now), so it's possible that low-level Vouvray producers have placed more of their production into sparkling wine, since bubbles certainly turn hideously overcropped grapes in another major AOC into a marketable product I second those recommendations of Foreau and Pinon, too.

Mark Lipton

Thanks for the recommendations. I've put them in my "Wines to Buy" list.

If that beverage net article is correct, I'm shocked to learn 60% of Vouvray is sparkling. I would have guessed 20-25%, tops. I'm assuming that must mean the bubblies are mostly drunk in Europe...

Most definitely.

And from producers that are not very interesting for export purposes anyway.

I'm a big Loire fan, sparkling and still.

Let me draw one area to your attention - usually missed by everyone as it gets little attention.

Montlouis is generally less expensive that Vouvray, can be just as interesting and also is a Chenin Blanc wine that can be still or sparkling.

[David M. Bueker]

Let me draw one area to your attention - usually missed by everyone as it gets little attention.

Montlouis is generally less expensive that Vouvray, can be just as interesting and also is a Chenin Blanc wine that can be still or sparkling.

Hence the Chidaine recommendations.

Howie,

When it gets closer to NiagaraCOOL time, remind me and I'll try to bring a Foreau.

I'm not sure about the Wiki factoid that the basic wines are dry, either. Certainly over in the UK most cheap Vouvray is pretty disgusting medium-sweet stuff. But, if anyone here is sure enough of Vouvray production stats, why not dive in and edit the text?

Prial's reccos were dated even in 1999, and are more so now of course.

I was in Vouvray in December, and I recall Noel Pinguet telling me something about the vast quantities of grapes that went to sparkling wine. I'm away from my notes, but I seem to recall it being a large majority of estates, though perhaps small properties are overrepresented in sparkling, I don' t know.

Prial's reccos were dated even in 1999, and are more so now of course.

...or less, considering that he mentioned Clos Baudoin Did you also note his infamous "there is no red Chenin" comment?

Mark Lipton