Pouilly-Fumé

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French wine from the Loire Valley


Pouilly-Fumé is a renowned white wine made from the Sauvignon blanc grape variety. It is produced in the Loire Valley wine region of France, specifically in the area surrounding the village of Pouilly-sur-Loire. The wine is known for its distinctive smoky flavor, which is reflected in its name "Fumé," meaning "smoked" in French.

History[edit | edit source]

The history of Pouilly-Fumé dates back to the Roman era, when viticulture was first introduced to the region. However, it was not until the 20th century that Pouilly-Fumé gained international recognition. The unique terroir of the region, combined with the expertise of local winemakers, has contributed to the wine's prestigious reputation.

Terroir[edit | edit source]

The terroir of Pouilly-Fumé is characterized by its limestone-rich soils, which are ideal for growing Sauvignon blanc grapes. The region's climate is continental, with warm summers and cold winters, providing the perfect conditions for grape cultivation. The combination of soil and climate imparts a mineral quality to the wine, enhancing its smoky aroma.

Winemaking[edit | edit source]

A vineyard in Pouilly-Fumé

The winemaking process for Pouilly-Fumé involves careful selection of grapes, which are harvested at optimal ripeness. The grapes are then gently pressed, and the juice is fermented in stainless steel tanks to preserve the fresh, fruity characteristics of the Sauvignon blanc. Some winemakers may choose to age the wine on its lees to add complexity and depth.

Characteristics[edit | edit source]

Pouilly-Fumé is known for its pale straw color and its aromatic bouquet, which often includes notes of citrus, green apple, and flint. The wine is typically dry, with a crisp acidity and a long, mineral finish. The "fumé" or smoky quality is a hallmark of the wine, attributed to the flinty soils of the region.

Food Pairing[edit | edit source]

Pouilly-Fumé pairs well with a variety of dishes, particularly seafood, poultry, and goat cheese. Its acidity and minerality complement the flavors of these foods, making it a versatile choice for dining.

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Contributors: Prab R. Tumpati, MD