From: Vouvray, Loire Valley, France
Varietal: Chenin Blanc

About: Domaine des Aubuisières is located in the Vouvray appellation of the Loire Valley. In 1978, Bernard Fouquet acquired six hectares of vineyards (Girardières and Pinchat vineyards) from Gérald Bruley des Varannes, marking the foundational history of Domaine des Aubuisières. Over the next two decades, the estate expanded significantly, incorporating renowned parcels such as Le Bouchet, Le Plan de Jean, and Le Marigny, each contributing distinct terroirs ideal for exceptional wines.

Taste: This is a bright pale golden hue in the glass, accented by lively, fine bubbles. The nose is expressive, revealing aromas of green apple, pear, and quince, interwoven with delicate floral notes of honeysuckle and white blossoms. Subtle hints of brioche and almond, derived from time spent on the lees, add depth and complexity. On the palate, it is crisp and refreshing, with flavors of ripe orchard fruits like apple and pear, complemented by a touch of citrus zest. Vibrant acidity is beautifully balanced by a creamy texture, showcasing the wine's extended lees aging. The finish is long and clean, with lingering mineral notes.

Pairing: For a touch of spice, try it with Thai green curry, where its bright acidity balances the rich coconut milk and bold herbs, or with Korean seafood pancake (haemul pajeon), as its refreshing bubbles cut through the savory, crispy batter. It also complements seafood dishes like a creamy lobster roll or crispy crab cakes with remoulade, where the wine’s effervescence cleanses the palate after each bite. For heartier options, roasted chicken with lemon and thyme shines alongside the wine’s citrus and herbal notes. At the same time, pork belly with apple glaze finds harmony in the wine’s fruity, balanced character. Smoked salmon with cream cheese and capers is another excellent match, as the wine’s vibrant acidity lifts the dish's richness.

Crab Cakes Baltimore-Style
By Pierre Franey


To meet growing demand, the Bernard Fouquet négociant business was launched in 1996, sourcing and vinifying top-quality juices from esteemed sites within the appellation. Modernization continued in 2000 with the acquisition of a mechanical grape harvester, improving both efficiency and quality. In 2013, the estate added the Petit Clos parcel, celebrated for its outstanding dry white wines. Environmental responsibility became a cornerstone in 2020 when the estate achieved High Environmental Value Level 3 (HVE3) certification, affirming its dedication to sustainable viticulture.