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Domaine Huet Vouvray Pétillant Brut 2017
Domaine Huet Vouvray Pétillant Brut 2017
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Description
Description
Only the best grower Champagnes have the kind of interest, sense of place and attention to detail offered by this sparkling wine. Bottled at a low-pressure of 2.5/3 atmospheres (most Champagnes are between five and six), this wine has a more delicate fizz than most. The fruit is all estate-grown (certified biodynamic) and comes from the youngest vines. Crafted in a hybrid méthode ancestrale style (only natural sugar in the must was used for the second fermentation) it’s a wine that is made in years that favour dry wine production.
A pinch lighter on the palate than the powerful 2015, it was disgorged in October 2020 following 36 months on lees in the Huet cellars and has just over 1g/L residual sugar (the wine is dosed with the 2017 Le Haut-Lieu Demi-Sec). To quote sparkling wine authority Peter Liem on the style, “...it’s a magical, intensely expressive wine, and ridiculously inexpensive for the quality”.
Wine Details
Wine Details
Type: Sparkling Wine
Style: Elegant, Mineral-Driven
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a Champagne, with white pear, honeysuckle, and brioche notes.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone-rich soils
Aging: Traditional method with 24 months on lees
Serving Temperature: 6-8°C
Winery
Winery
Domaine Huet is a prestigious estate in Vouvray, celebrated for producing world-class wines that express the purity and versatility of the Chenin Blanc grape.
Food Pairings
Food Pairings
Seafood: Oysters, seared scallops, or lobster bisque.
Poultry: Roast turkey or chicken piccata.
Vegetarian: Cauliflower gratin or creamy leek soup.
Meat: Pork tenderloin with apple glaze.
Cheese Pairings
Cheese Pairings
Brie: Soft and creamy, enhancing the wine's elegance.
Goat Cheese: Tangy and fresh, complementing the wine's minerality.
Comté: Nutty and savoury, pairing beautifully with the wine.
Gruyère: Firm and nutty, balancing the wine's acidity.
Recipe
Recipe
Seared Scallops with Lemon Butter
Ingredients:
- 400g fresh scallops
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Pat scallops dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear scallops for 2 minutes per side until golden brown.
- Remove scallops and reduce heat to low. Add butter and garlic to the skillet, cooking until fragrant.
- Stir in lemon juice and parsley, then drizzle over the scallops. Serve immediately.
Tip: Pair with Domaine Huet Vouvray Pétillant Brut for an elevated dining experience.
