AOC Vouvray celebrates Chenin Blanc Day 2025 with a fish and wine pairing supper expertly curated by top sommelier, Giuseppe D’Aniello
Chenin Blanc has come back as one of wine lovers’ favourite grape varieties in recent years. In fact wine professionals across the world have listed Chenin Blanc wines as among those wines where they are expecting to see the highest increased demand over the coming year.
This Chenin Blanc Day (14th June 2025) what better way to kick off the celebrations than with a glass from one of the most historic appellations in the production of Chenin Blanc, AOC Vouvray?
Made only from Chenin Blanc grapes, the wines of AOC Vouvray reflect the region’s unique terroir, built upon limestone-rich soils under temperate climates.
Chenin Blanc wines from AOC Vouvray range from sparkling and dry styles, to sweet and complex dessert wines, each reflecting the diverse soils and climate of the area.
With their signature minerality and vibrant freshness, Vouvray wines are known worldwide for their elegance and versatility.
Celebrated sommelier, Giuseppe d’Aniello, Group Head of Wine at Gordon Ramsey Restaurants, has used the elegant versatility of the Chenin Blanc grape from AOC Vouvray to craft the perfect fish supper menu to celebrate Chenin Blanc day this year which gastronomy lovers can recreate at home.
Vouvray Sec & Crispy Homemade Fish and Chips
The crisp acidity of the dry Vouvray will easily cut through the crisp fried fish. It will also clean the palate from the oily aftertaste.
Vouvray Demi-sec & Prawn Cocktail with lobster jelly and avocado served with Marie Rose sauce
The slight sweetness of the Vouvray Demi-sec will support the natural sweetness of the Prawns. The wine will also help to balance the heat from the Marie Rose sauce.
Vouvray fines bulles & Lemon Sole served with crushed new potatoes
The lemon sole pairs perfectly with the ripe citrus and stone fruit component of the Vouvray fine bulles.
Vouvray Moelleux & Hand Dived Scallop served with nduja and blood orange butter
The acidity of the Vouvray Moelleux will enhance the freshness of the scallop and the residual sugar of the wine will balance the spiciness from the nduja.
And for a decadent dessert…
Vouvray Moelleux & Apple Tart Tatin served with Vanilla Ice cream and salted caramel sauce
The ripe flavours of peach and apricot will work perfectly with the Apple Tart. The sugar of the wine will balance the salted caramel sauce.