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

Le vin de Pouilly fumé est d’une remarquable homogénéité par ses caractéristiques principales. Néanmoins, bien que toujours sec, fruité, aux fragrances d’agrumes, de menthe et de fougère, la variété géologique du terroir amène des surprises agréables. En effet, si certains terrains calcaires confèrent au Pouilly-Fumé une légère saveur de cassis, le silex présent par endroits peut aussi lui donner un gout plus végétal accompagné d’une saveur très caractéristique de « pierre à fusil ». Ailleurs des terrains plus marneux peuvent parfois créer une légère saveur de narcisse. Vin vivant, avec un potentiel de garde de 5 ans environ, le Pouilly-Fumé verra varier ses qualités gustatives selon qu’il sera consommé jeune ou à maturité. Pourtant, quel que soit le moment de la dégustation, bien conservé, il saura toujours ravir les amateurs de vin blanc sec.

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, prawns, ray, crab, and shrimp. Historically, and because its birthplace is near Troyes, it has also always been consumed with andouillette sausage. When it comes to meat, it pairs best with poultry. Finally, when it comes to cheese, Pouilly-Fumé is best suited to dry or semi-dry goat cheeses, which allow it to express all its flavors.