WTN: Is demi-sec what Vouvray does best?

Vouvray Le Mont demi-sec 2002 – Huet – Alc.12.5% - was a superb example. It was brightly focussed yet quite full bodied and complex showing notes of wax, spice, minerals, white fruit and quince with its barely noticeable sweet undertow being beautifully balanced by juicy acidity. I wonder if demi-sec is not the style where Vouvray can achieve perfect balance but I do also love sec and moelleux; 18/20.

I wonder if demi-sec is not the style where Vouvray can achieve perfect balance...

People say that. But personally I find it hard to privilege one category above the others since I love examples of them all, depending on the year, producer, etc.

Otherwise, nice to hear of this 02 showing well. I had an 02 Huet Moelleux arouund New Years time and it was a bit cranky.

Vouvray Le Mont demi-sec 2002 – Huet – Alc.12.5% - was a superb example. It was brightly focussed yet quite full bodied and complex showing notes of wax, spice, minerals, white fruit and quince with its barely noticeable sweet undertow being beautifully balanced by juicy acidity. I wonder if demi-sec is not the style where Vouvray can achieve perfect balance but I do also love sec and moelleux; 18/20.

Tim,
I certainly understand that viewpoint as it is my favorite style of Vouvray and I feel similarly about Riesling, preferring Kabinett and Feinherb Prädikats. However, it would be hard for me to argue against Vouvray Moelleux and Riesling Auslese as representing the respective apotheoses of the grapes. In my case, it comes down to service with food and the foods that I eat. Were I just drinking the wines as digestifs, I might very well give the nod to the sweeter stylings.

Mark Lipton

I wonder if demi-sec is not the style where Vouvray can achieve perfect balance but I do also love sec and moelleux; 18/20.

My thoughts exactly. I love all styles of good Vouvray, but the demi-sec, all else being equal, often seems to give me the most pleasure.

I assume that you mean with food, and I would definitely agree, although, as previously mentioned, they all bring something to the table. I think I would like a drier style with sushi, but they are compelling wines non-the-less. I am holding on to an '04 Huet Le Mont Sec waiting for the right moment. Any suggestions?

I assume that you mean with food, and I would definitely agree, although, as previously mentioned, they all bring something to the table. I think I would like a drier style with sushi, but they are compelling wines non-the-less. I am holding on to an '04 Huet Le Mont Sec waiting for the right moment. Any suggestions?

Indeed I should have mentioned the pairing in my TN. It was spring chicken in a Tarragon sauce served with white asparagus. Asparagus has a reputation of being difficult to match with wine but this was perfect.

2004 was a weak year for Touraine chenin but needless to say growers like Huet and Chidaine did a fine job. I have already drunk mine .