Tvinooday, Wine Blogging Wednesday turns two years old — and this founder couldn’t be prouder or happier.
What started with a brief exploration of New World, non-U.S. merlot eventually moved onto unique themes like Wacky Name Wines, Obscure Red Varietals and Drinking Local — Real Local. It’s been an interesting ride, that’s for sure, and I hope one that has been fun — and educational — for those participating.
This month, it seemed only right to have Alder of Vinography host the event, considering he is best-known of all wine bloggers. Instead of forcing us to drink something from his home state of California, he asked us to take a tasting trip to the Loire Valley region of France.
Now I usually try to wedge a New York wine into WBW where possible. Could I slip a local chenin blanc (from Paumanok Vineyards) past Mr. Yarrow? Nah…it’s gotta be a wine from the Loire, not just one from a well-known Loire variety. So what would I drink?
I’ve had several Muscadets in the past, but they all taste about the same to me. And, as someone who doesn’t eat shellfish, they aren’t that interesting. Sancerre, made with sauvignon blanc, are terrific, but oddly the wine shop that I went to for this WBW didn’t have any (very odd in fact).
Actually, this shop only had Vouvray, made with chenin blanc — and it only had one: Chateau de Montfort 2004 Vouvray ($13). I didn’t mind though — Vouvray and chenin blanc are things I’ve not experience all that much.
Pale and almost watery yellow in the glass, the nose is of medium intensity. Clementine oranges, minerals, honeydew melon and green banana make up a surprisingly complex nose at this price point. The first sip greeted my tongue with a little sweetness (Vouvray can vary quite a bit in this regard), but the lightly sweet forepalate led to a nicely balance mid-palate and medium-short finish. The flavors are a bit less interesting and complex than the nose, with mostly melon and citrus flavors.
This strikes me as a great summer wine with its light-to-medium body, fresh fruit flavors and refreshing acidity. I usually warn against over-chilling most whites, but a full chill seemed to accentuate the crispness here, so go for it.
Thanks, Alder, for hosting this time around…and thanks to all of the WBW participants over the last 24 months. Raise your glasses tonight and toaste the next two years (and many more).