Bodega: Domaine Huet
D.O./Zona:Vouvray (Loira)
País: Francia
Tipo de vino: Blanco sin crianza
Graduación (vol): 13%
Varietales: 100% Chenin
Precio aproximado: 18 euros en bodega
Fecha de cata: 20/11/2011
Decantado: no
Info de cata: color amarillo, bastante intenso, no como el XS, que tomamos delante. Fue perfecto con el queso y me parecio fresco, bastante complejo, potente, nada acido, pero fresco. Muy ricos estos blancos del loira que trajo Iñi, habra que pedir algo a la bodega, aunque por 18 euros en bodega, barato no es.
Notas de cata (The wine doctor):Domaine Huet Vouvray Le Haut Lieu Demi-Sec 2007: Residual sugar 21.3 g/l, alcohol 12.99%, total acidity 4.98 g/l. My first time tasting any demi-sec from this vintage. This has an elegant and gently floral nose. There is spicy minerality too, although otherwise it is not hugely expressive. The style though is very appealing, with a lovely depth and peppery minerality, and a precise power and acidity. Fine stuff. An update from the 2009 Salon. 17+/20 (February 2009)
Demi-Sec
The demi-sec wines of Domaine Huet are archetypal Vouvray. The division of the harvest into wines of different must weights, by running several tries through the vineyard and by careful selection, is a very welcome manipulation (because it gives us those savoury sec cuvées, and of course the fabulous sweet wines), but what the vineyard would give us if taken as a unified whole is probably a demi-sec wine. Demi-sec cuvées are thus perhaps the truest expression of Vouvray, no matter how delicious the other styles might be; thus, by extrapolation, if you don't know the appellation's demi-sec wines, then you don't know Vouvray.
The concentration of residual sugar in a demi-sec cuvée is traditionally in the order of 10-20 g/l, although in practice - as with the seccuvées - the typical figure has been creeping up in recent years. But what counts is balance, and these wines certainly achieve that. Put together the right combination of sugar and acidity and you get a rich and fleshy wine, rather than an overtly sweet one. With age this becomes even more pronounced, the wines becoming drier and yet, paradoxically, more honeyed with increasingly advanced maturity. These are complex and evolving wines which should not be ignored. Sadly many drinkers do ignore the demi-sec wines, and this is noticeable in the opinions and scores of many critics who also seem to overlook them. Their excuse might be that they can find no use for the wines when paired up with modern cuisine, but this is an inadequate response as there are many fine potential matches, from the arenas of seafood, pork and poultry in particular, and I think as the wines go into early maturity this becomes even easier. As they mature even further, and develop greater complexity, they prefer to be sipped on their own I think.
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