Sign up for Jonathan Gold's weekly Counter Intelligence newsletter!

Wine of the week: Domaine Huet Vouvray Pétillant Brut


Domaine Huet Vouvray Pétillant Brut

In the Loire Valley, Chenin Blanc is an incredibly versatile grape, producing dry whites and a whole range of semi-sweet to luscious sweet wines. Producers there also use it to make a sparkling wine. The nonvintage brut from Domaine Huet, one of the region's great Vouvray producers, is a wine that can take you through the holidays from a toast at the Thanksgiving table through Christmas and New Year's. And it's considerably less expensive than a Champagne of equivalent quality.

Huet's Pétillant Brut is crisp and minerally yet has a lovely bouquet of flowers, ripe pear and sweet spices. The bubbles are small and perfect. It's a terrific bottle to keep on hand for any occasion.

Pop the cork for an apéritif, or serve it with a seafood platter, kumamoto oysters or a steamed lobster.

—S. Irene Virbila

Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off.

Quick swirl

Region: Loire Valley, France

Price: $20 to $25

Style: Crisp and nuanced

What it goes with: Seafood, holiday partying

Where to find it: Liquid Wine & Spirits in Chatsworth, (818) 709-5019,; Mission Wine & Spirits in Pasadena (626) 794-7026,; the Wine House in West Los Angeles (310) 479-3731,; Woodland Hills Wine Co. in Woodland Hills (818) 222-1111,

Copyright © 2015, Los Angeles Times
Related Content
  • The Review: Wolfgang's Steakhouse in Beverly Hills

    The Review: Wolfgang's Steakhouse in Beverly Hills

    Wolfgang Zwiener's restaurant has a great porterhouse steak but also its share of misses.

  • The Find: El Pollo Imperial

    The Find: El Pollo Imperial

    The Peruvian restaurant livens up an old KFC space in Long Beach. And yes, you can get lomo saltado, parihuela and seco deo cordero from the drive-through.

  • Culinary SOS: Farmeeoh cookies

    Culinary SOS: Farmeeoh cookies

    The Farm of Beverly Hills' chocolate sandwich dessert is magnificently rich.

  • The simple wonders of zabaglione

    The simple wonders of zabaglione

    The Italian dessert is an elegant conclusion to dinner. It's traditionally made with Marsala, but what's stopping you from trying Port, rum or even a Belgian ale? Experiment. Enjoy!

  • The soul of miso

    The soul of miso

    Japanese koji-ya Kenji Tsukamoto is one of the few traditional artisans who grow the mold that is an ingredient in the seasoning staple.

  • Tackling global issues by targeting food waste

    Tackling global issues by targeting food waste

    What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately...