Chateau Moncontour Vouvray Sec Les Chapelles 2016
Why we love it
In Cantonese cuisine, the most popular cooking preparation methods are steaming, stir-frying and roasting to bring out the best of ingredients. I was wondering how might we create a complementary pairing to enrich our dining pleasure, at home or in a restaurant. I stumbled upon this Chateau Moncontour from Vouvray - it is one of the oldest Chateau in Loire Valley.
This wine is fruity, creamy texture, balanced acidity which it will enhance the delicacy of Cantonese dishes. Perfect for drinking on its own, pair especially well with white meat, chicken and steam seafood dishes.
- Olivia, PENTICTON
- 100% Chenin Blanc
- AOC Vouvray
- Fermented in oak barrel
- Dry, Residual sugar, 7g/l
Best to serve at 8 degrees
They love it too !
- 89 / 100 Wine Enthusiast 2007 - "A complex wine that is showing acidity, toast, fresh almond and spice. It has a firm layer of dryness that mingles with the crisp yellow fruits, tangerine zest and finishing acidity. Like so many fine Chenin Blanc, this needs to be age" - Roger Voss