Marc Brédif Vouvray Classic 2023

Marc Brédif Vouvray Classic is a fresh and aromatic white wine from the Loire Valley, France. Made from 100% Chenin Blanc, it offers aromas of green apple, quince, and citrus, with hints of honey and white flowers. The palate is medium-bodied with crisp acidity, a silky texture, and a refreshing, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Off-dry
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a German Riesling, with pear, honey, and floral notes, finishing with a touch of sweetness and bright acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Clay and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Marc Brédif is a historic winery in the Loire Valley, celebrated for its elegant and expressive wines. Their Vouvray Classic is a pure representation of Chenin Blanc's versatility and finesse.

Seafood: Grilled prawns, scallops, or baked cod.
Poultry: Lemon-herb roasted chicken or turkey breast.
Vegetarian: Asparagus tart or goat cheese salad.
Meat: Light pork dishes or veal medallions.

Goat Cheese: Tangy and fresh, complementing the wine's minerality.
Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Mild and earthy, enhancing the wine's depth.
Comté: Nutty and savoury, pairing beautifully with the wine.

Pork Rillettes (Rillettes de Porc)

This rich, spreadable delicacy, made from slow-cooked pork, pairs beautifully with the crisp acidity and subtle sweetness of a fine Vouvray, effortlessly cutting through the richness.

• 1kg pork shoulder, cut into large chunks
• 200g pork belly, cut into chunks
• 2 tbsp duck fat (or pork lard)
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 cup dry white wine
• Salt and pepper, to taste
• Crusty bread or baguette, for serving

1. Prepare Pork: Season the pork shoulder and pork belly generously with salt and pepper.
2. Cook Pork: In a large pot or Dutch oven, melt the duck fat over medium heat. Add the pork chunks and brown on all sides.
3. Add Aromatics: Add the garlic, onion, bay leaf, thyme, and white wine to the pot. Cover with water until the pork is just submerged.
4. Simmer: Bring the mixture to a gentle simmer, reduce the heat to low, and cook for 3-4 hours, stirring occasionally, until the pork is tender and easily shredded.
5. Shred Pork: Remove the pork from the pot and shred it finely using two forks. Discard the bay leaf.
6. Reduce Broth: Increase the heat under the remaining broth and simmer until reduced to about 1 cup. Pour the reduced broth over the shredded pork, mixing thoroughly.
7. Pack and Chill: Spoon the mixture into sterilised jars or ramekins, pressing down to remove air pockets. Cover with a thin layer of melted duck fat or lard and refrigerate for at least 12 hours.
8. Serve: Bring the rillettes to room temperature before serving. Spread on crusty bread or baguette and pair with a chilled glass of Vouvray.

This rustic delicacy perfectly complements the wine’s balanced acidity and touch of sweetness, creating a harmonious pairing.