Vouvray Petillant 2001 - food pairing for NYE?
- annamikemc Dec 27, 2009 07:11 AM
Hi all, we are planning on drinking our 2001 Domaine Huet Vouvray Petillant Sec that we purchased on our trip to the Loire Valley with NYE dinner this year. Since we've been holding onto this bottle for a little while, I want an ideal food pairing to make the wine the best it can be.
Any food pairing suggestions? I know that fish is always good, but what kind and what preparation/sauces? I was thinking about making a beurre blanc with the wine itself to tie everything together (especially since we are lightweights and have a hard time finishing a bottle on our own). How about cheese and sides?
Thanks in advance!
From the official page of the "Cave des Producteurs de Vouvray":
The Vouvray Pétillant retains the full wine aromas of the Chenin thanks to its low levels of gas. Fermentation in the bottle is less intense, and the bubbles less present on the palate.
It is an aperitif wine and goes well with all meals since it is a good accompaniment with starters, cooked meats, fish and white meats.
Serve well chilled (6 to 8°)
* Vouvray Pétillant Brut
* Vouvray Pétillant Sec
* Vouvray Pétillant demi-sec
My opinion: beware the "sec" qualifier indicates residual sugar present. Not as much as in a "demi sec", but certainly more than in a brut. Or more precisely ( from wikipedia ):
Brut Natural or Brut Zéro (less than 3 grams of sugar per liter)
Extra Brut (less than 6 grams of sugar per liter)
Brut (less than 15 grams of sugar per liter)
Extra Sec or Extra Dry (12 to 20 grams of sugar per liter)
Sec (17 to 35 grams of sugar per liter)
Demi-Sec (33 to 50 grams of sugar per liter)
Doux (more than 50 grams of sugar per liter)
I'd accompany with liver pâté canapés.