Pouilly-Fumé

Pouilly-Fumé white: an edgy, fruity wine

Pouilly-Fumé was born on the banks of France's largest river, around Pouilly sur Loire (near Nevers). It's a wine steeped in history, perhaps one of France's oldest crus, and an exemplary representative of dry white wines with character. Appellation d'Origine Contrôlée since 1937, the first historical traces of this wine date back to the 5th century. In the Middle Ages, local Benedictines used it as a mass wine, but it was not until the late 18th century that commercial success began. Pouilly-Fumé, the spoiled child of winegrowing, benefited from its proximity to the Loire, which enabled it to establish its reputation thanks to easy, permanent river transport. On these geologically complex, south-facing soils (limestone, flint and marl), Sauvignon, the one and only grape variety used to make Pouilly wine, produces aromas as varied as they are elegant. This elegance and variety make Pouilly-Fumé white wine a perfect match for many French gourmet dishes.

An extraordinary palette of aromas

The main characteristics of Pouilly fumé wine are remarkably homogeneous. Nevertheless, although always dry and fruity, with citrus, mint and fern fragrances, the geological variety of the terroir brings pleasant surprises. Indeed, while some limestone soils give Pouilly-Fumé a slight blackcurrant flavor, the flint present in places can also give it a more vegetal taste, accompanied by a very characteristic "gunflint" flavor. Elsewhere, more marly soils can sometimes give a slight narcissus flavor. A living wine, with an ageing potential of around 5 years, Pouilly-Fumé's gustatory qualities will vary according to whether it is drunk young or mature. However, whatever the moment of tasting, well preserved, it will always delight lovers of dry white wine.

Pouilly- Fumé white and gastronomy

Pouilly-Fumé is a dry white wine. As such, its pairing with seafood and fish is sure to be a success. These include salmon in all its forms, eel, prawns, skate, crab and shrimp. Historically, and because its birthplace is near Troyes, it has also always been eaten with andouillette. On the meat side, it goes best with poultry. Finally, when it comes to cheese, Pouilly-Fumé is at its best when served with dry or semi-dry goats' cheeses.