As the season starts to change, and the weather gets cooler, I love to drink slightly meatier whites to help me mentally adjust to the imminent colder winter. I am naturally a fan of summer more so than the cold of winter, but I do love when the seasons start to change. One of the reasons is the heartier food and wine that begins to take a much more prominent place in my diet.
One of my favorites is the Domaine Pichot Vouvray. This Chenin Blanc has a little more weight to it than some of its new world counterparts yet remains very balanced with the acidity you expect from wines in this region. The initial toasted and bready notes on the nose remind me of fall, but the crispness of the lemons and gala apple round out the nose well to let you know it is not quite cold enough to bust out the fur coats.
The creaminess on the palate make this Vouvray a wonderful option with a bone-in pork chop and tomato chutney or with a warm bowl of gumbo.