Pouilly-Fumé
Pouilly-Fumé is a classic French dry white wine made from Sauvignon Blanc.
Since 1937, this wine region has an AOC classification and is part of the Loire. The AOC originated from two villages; Puilly and Fumé that were merged into the now-known name. The reason was very practical: right through the village borders there were simply the best vineyards here.
The wine region
The wine is grown in the east of the Loire Valley, in the Nièvre department in the municipalities of Pouilly-sur-Loire, Saint-Andelain and Tracy-sur-Loire. There are around a hundred wineries that produce Pouilly-Fumé. For this they use 1200 hectares of land and together produce around 7 million liters of wine. The vineyards have a long history and are already known in the 5th century. When the Benedictines took over the vineyards in the 11th century, the wine developed. In the 19th century the vineyards suffered from mildew and grape lice, which caused wine production to come to a halt. After many attempts with newly grown vines, production started again.
Smell, color and taste
In Pouilly-Fumé, all wines are made from 100% Sauvignon Blanc. The use of this grape is very determining for the smell and taste. When using this typical Pouilly-Fumé grape you immediately know that it is wine with fresh acids. Characteristic of these wines is that the wine smells of minerals and smoke. This has everything to do with the soil on which the vines grow. It contains flint clay that has a major influence on the aromas of the wine. In addition to these aromas, apple, lime and grapefruit can also be discovered. The wines from Pouilly-Fumé are very similar to those from Sancerre. Many wine drinkers will have difficulty discovering the differences. You can say that the wines from Sancerre are slightly fruity and fuller. The wines from Pouilly-Fumé are more mineral and intense.
Food and drink
The dry white wines from Pouilly-Fumé can be perfectly combined with fish, shellfish and shells such as mussels, oysters and razor blades. In addition, you can also serve the wine well with grilled pork and chicken. It is the smoky aromas that combine perfectly with not too pronounced grilled meat flavors. You can drink these wines pretty cool at 8-10 degrees. It means that the wines have to be put in the fridge for almost two hours.
Other wine regions in the Loire
Bonnezeaux
Bonnezeaux is, together with Quarts de Chaume and Coteaux du Layon, the best-known area for beautiful sweet Loire wines. Made from the Chenin Blanc grape, with “pourriture noble” – grapes dried by noble rot.
Touraine
The best red Loire wines come from the Touraine wine region. They are fresh and usually made from Cabernet Franc or from the lesser-known Breton grape. characteristic of the wines is that they are light and can easily be combined with food.
Savennières
The Savennières appellation is located on the banks of the Loire, on the lower reaches of the Angers.Savennières actually likes discretion a lot. Yet it is the undisputed wine pearl of the right bank of the Loire.
Saumur
The red wines and rosés from Anjou-Saumur. The red wines, made from Cabernet Franc and Gamay grapes, bear the names Anjou, Saumur and Saumur-Champigny. The rosés of Anjou-Saumur, fresh in the mouth, are small wonders,
Barbera d’Asti
The Barbera d’Asti wine comes from the area around the city of Asti. Five varieties of this wine are produced in this area, each with its own rules, namely the (ordinary) Barbera d ’Asti, Barbera d’ Asti Superiore and three sub-variants
Barolo
Barolo wine is without a doubt the best appellation in Italy. The best Barolo wine perfectly expresses the elegance of the nebbiolo. The best vineyards are sometimes on steep slopes and are surrounded by the hills of the Langhe