The Domaine Huet is one of the largest wineries in the world. It offers 25 wines for sale in of Vouvray to come and discover on site or to buy online.
Looking for the best Domaine Huet wines in Vouvray among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Huet wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine Huet wines with technical and enological descriptions.
How Domaine Huet wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), vegetarian or poultry such as recipes of skate wings with capers, cream and tuna quiche or tunisian tagine.
On the nose the white wine of Domaine Huet. often reveals types of flavors of pineapple, yellow plum or baking spice and sometimes also flavors of bruised apple, lemon zest or raisin. In the mouth the white wine of Domaine Huet. is a with a nice freshness.
Vouvray is the most famous and most respected appellation of the Loire Valley's Touraine growing region. The title covers white wines of various styles (sweet wine, dry, still and sparkling), from eight villages around the medieval town of Vouvray, on the northern banks of the Loire river.
Vouvray is the flagship wine of the Chenin Blanc grape (or Pineau de la Loire as it is known there), followed ever-closer by Savennieres and the sweet whites of Anjou. Few wine regions in the world use Chenin to the same extent.
None showcase the variety's aromas and flavors with such focus and diversity. South Africa's annual Chenin Blanc production far exceeds that of France. However only the very best South African Chenin Blancs have anything like the textural balance or aromatic depth of Vouvray. (© Copyright Wine-Searcher)
One key characteristic of quality Vouvray wines is their remarkable long life.
Many bottles more than 30 years old often show stunning freshness and life. This is largely down to Chenin Blanc's naturally high level of acidity, which acts as a preservative and allows the wine to develop for decades. Also vital is Chenin's intense aromatic composition, which is sufficiently robust to survive extended ageing.
In their youth Vouvrays are characterized by aromas of acacia blossom, quince and green apples.
How Domaine Huet wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of seafood pie, brazilian moqueca or apple cake.
On the nose the sparkling wine of Domaine Huet. often reveals types of flavors of pineapple, honey or stone and sometimes also flavors of toasty, brioche or almonds.
How Domaine Huet wines pair with each other generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of quenelles in nantua sauce, moqueca de peixe (brazil) or yoghurt cake.
On the nose the sweet wine of Domaine Huet. often reveals types of flavors of pineapple, almonds or mango and sometimes also flavors of orange peel, floral or marmalade. In the mouth the sweet wine of Domaine Huet. is a powerful with a nice freshness.
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
Planning a wine route in the of Vouvray? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Huet.
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
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All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
