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Loire Valley Wine Dinner: An Evening of Vouvray

by Nannette Eaton on December 6, 2010

Wine Harlots were at the Loire Valley Wine Dinner: An Evening of Vouvray, at the Westgate Hotel, part of the San Diego Bay Wine & Food Festival.  The entire meal was paired with the French white wine, and it was a revelation.  The food and wine pairings were inspired.  The wine prices were remarkable – ranging from reasonable to shockingly inexpensive.

We started the evening with a sparkler, the Clos de Nouys Vouvray NV, with lemon and green apple notes and lovely minerality with a suggested retail of under $10 USD.  Seriously.  Wine Harlots guessed the price would be in the mid-$20 mark, and were pleasantly surprised.  Of the eight wines we drank, seven of them ranged from $10-26 dollars, only the delicious dessert wine, Domaine Foreau Moelleux Vouvray 2005 came in north of a Grant at $70.  Really amazing Quality Price Ratio, shattering the myth that French wines are expensive.

Another myth shattered at the dinner – the “only red wine with red meat” guideline was totally destroyed.  Chef Patrice Olivon’s Black Angus Beef Osso Bucco Henry IV was perfectly matched with the Domaine Huet Le Mont Sec Vouvray 2007 with a retail price of $26 and successfully challenged the red wine edict.  The acid in the Vouvray cut cleanly through the fattiness of the dish and it was a revelation.  The take-away is not to be timid about wine and food pairings, try things out and play with your food.  You’ll be glad you did!

Full Disclosure:  Wine Harlots were guests of the Loire Valley Wine Bureau, coordinated by Benson Marketing.