I finally tasted the Vouvray with the unhelpful label, the latter of which I had blogged. Just as they told me that it was a sweet-ish wine, so it turned out to be. However it was more like a heavier form of Mosel Kabinett, where both sweet and acidity were assertive, but in this case in a more robust wine with medium body.
I had it with some halibut sauced with a mushroom, clam, wine cream sauce, in my own variation of the sauce of Sole Normande. The sauce did not turn out as well as I expected, but the wine did go well with the fish. The wine was a pale golden straw with a sweet acid fruity nose that became a bit honeyed with pineapple aromas as well as a hint of metal (tinned pineapple!). The palate was sweet and fruity, adding tropical fruits as it opened up, well supported by an amply acidic backbone. Nice wine, even if one with an unhelpful label.
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