We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

Full-bodied white wine with a perfect balance between freshness and sweetness. The aroma contains hints of apple, pear, and honey. Refined floral notes in the generous flavor.

Vouvray 'Cuvée Clos de Vaux' Demi-Sec

Producer: Vigneau-Chevreau

Classification: AOP Vouvray

Type of Wine: Powerful white wine (organic)

Grape variety (varieties): chenin blanc

Agriculture Biologique

Closure: Cork

Country: France

Wine region: Loire

Area: Touraine

Appellation: Vouvray

Winemaking: Harvesting is done exclusively by hand, in several “tris”, or passes through the vineyard. The grapes come from 40-year-old vines in vineyards with chalk/clay soils. There is a slow and gentle pressing, the juice clarifies for 24 hours after which fermentation takes place for 2 months in small wooden barrels. After fermentation, the wine remains on its lees until spring, which makes the flavor richer and more refined. After bottling, the wine ages in the impressive cellars carved out of limestone and can age excellently. This wine has about 20 grams of residual sugar.

Area: data The city and wine region of Vouvray (about 2,250 ha. divided over 8 municipalities) lies east of the city of Tours on the Loire River, in the heart of Touraine. The tuffeau (chalk) layer here is dozens of meters deep and forms not only the basis for the sparkling and white wines from the chenin blanc grape, but also for the cellars carved into it. Here, on the border of sea and continental climates, summers are unpredictable and the ripeness of the grapes can vary greatly from year to year. In cooler years, the production of mousseux and dry wines is high, sunny years yield more demi-sec and moelleux wines. These are often lush, rich, honey-sweet wines of an unparalleled quality with great aging potential. The wines of Vouvray can be drunk young, but especially the sweet ones clearly benefit from a few years of bottle aging, during which after about five years the primary aromas make way for very complex scents and flavors.

Producer information: Domaine Vigneau Chevreau has existed since 1875, and today the fifth generation is at the helm. This serious producer makes a classic type of Vouvray, both in dry and sweeter versions. Since 1995, they have been working with full respect for nature using biodynamic methods. The harvest from 33 hectares of vineyard here often starts only at the beginning or middle of October and ends in mid-November. Harvesting is done exclusively by hand, in several passes, each time picking the ripest grapes. Vouvray is always a white wine and is made in different types: dry, semi-sweet, sweet, and sparkling. The sparkling version is a huge success; 60% of total production at Vigneau Chevreau consists of sparkling wine, mostly made from grapes from the younger vines. Although this mousseux does not have a vintage year on the label, it does indeed come from a single harvest year. In small harvest years, they are forced to buy additional grapes for the sec and mousseux from elsewhere; in that case, the ORGANIC certification may not be listed on the label. Most of the production is sold to private individuals in France.

Serving suggestions: Rich fish dishes, shellfish, white meat, and poultry, pâtés, dishes with goose or duck liver, a wonderful combination with mushrooms in various preparations, creamy to spicy cheeses such as Munster, Mont d’Or, Langres, Gruyere, and soft blue cheese.

Serving temperature: 10 to 12ºC

We advise consuming the dishes within 2 days of receipt.