Pouilly-Fumé

Pouilly-Fumé white: a lively, fruity wine

Pouilly-Fumé is produced on the banks of France's largest river, around Pouilly-sur-Loire (near Nevers). It is a wine steeped in history, perhaps one of the oldest French vintages, and a prime example of dry white wines with character. An Appellation d'Origine Contrôlée since 1937, the first historical traces of it date back to the 5th century. In the Middle Ages, local Benedictine monks used it as a sacramental wine, but it was at the end of the 18th century that its commercial success began. Indeed, Pouilly-Fumé, the darling of viticulture, benefited at the time from its proximity to the Loire River, which allowed for easy and constant transport, helping to establish its reputation. On these geologically complex (limestone, flint, and marl) south-facing slopes, Sauvignon, the sole grape variety used in Pouilly wine, develops aromas that are as varied as they are elegant. This elegance and variety make Pouilly-Fumé white wine a perfect accompaniment to many French dishes.

An extraordinary range of flavors

Pouilly Fumé wine is remarkably consistent in its main characteristics. However, although it is always dry, fruity, with citrus, mint, and fern aromas, the geological diversity of the terroir brings pleasant surprises. While some limestone soils give Pouilly-Fumé a slight blackcurrant flavor, the flint present in some areas can also give it a more vegetal taste accompanied by a very characteristic "flint" flavor. Elsewhere, more marly soils can sometimes create a slight flavor of narcissus. A lively wine with an aging potential of around five years, Pouilly-Fumé's taste qualities will vary depending on whether it is consumed young or mature. However, regardless of when it is tasted, if well preserved, it will always delight lovers of dry white wine.

Pouilly-Fumé white wine and fine dining

Pouilly-Fumé is a dry white wine. As such, it pairs perfectly with seafood and fish. Examples include salmon in all its forms, eel, king prawns, ray, crab, and shrimp. Historically, and because its birthplace is near Troyes, it has also always been enjoyed with andouillette sausage. When it comes to meat, it pairs best with poultry. Finally, when it comes to cheese, Pouilly-Fumé is best enjoyed with dry or semi-dry goat cheeses, which allow it to express all its flavors.