Vouvray is the largest white wine appellation of the Anjou-Saumur-Touraine region and it produces splendid wines from the dry and austere to the richest dessert wines, as well as excellent sparkling wines. Vouvray is made exclusively from Chenin Blanc, which has been grown in the region since the 4th century. On average, 60% of each vintage is made into still wine and 40% is made sparkling.

The siliceous-clay, and limestone-clay soils lie on top of tuffeau, the limestone used to build the many châteaux of the surrounding countryside. The cool climate insures good acidity, which is balanced by the distinctly fruity character of the Chenin Blanc, and the mineral qualities imparted by the soil. The Vouvray vineyards are subject, in good years, to botrytis cynera, the mold responsible for most the world's greatest sweet white wines. In these years, harvest is delayed until well into November (the latest harvest in France) and there may be several pickings in order to harvest the grapes at their moment of optimum ripeness. In other years, only dryer wines are made.

Vouvray can age magnificently for decades and has been known to remain in prime condition for more than a century. The wine develops richness and depth over time but will never lose its fresh and fruity character. Sparkling Vouvray shows all the qualities of the still wines but with an even more pronounced flavour of minerals. It is an excellent aperitif, but also an ideal sparkling wine to drink with a meal.

Situated just across the Loire river from Vouvray is Montlouis-sur-Loire, which also makes dry, demi-sec, sweet and sparkling wines from 100% Chenin Blanc. Where the wines of Vouvray are fruity and floral, Montlouis-sur-Loire tends to reflect some of the more earthy and mineral notes of Chenin Blanc.