Bouchard Père & Fils Pouilly-Fuisse

Pale straw colour; lifted, savory spiced oatmeal, flinty/mineral, nutty, and underbrush nose with yeasty notes; extra dry, medium to full bodied, with savory fruit, flint and nutty flavours with a long, fresh finish.

Bouchard Pères & Fils is founded in 1731. It is one of the oldest wine merchant houses of Burgundy. The house has been acquiring world-famous parcels for over a century. Maison Bouchard Pères & Fils has special underground galleries where the wines slowly mature under balanced conditions. The underground reserves include millions of bottles that are protected by seven-meter-thick walls.

Poilly-Fuisse is one of the most distinguished varieties of wine throughout the world. Bouchard Pères & Fils Pouilly-Fuisse is an elegant, perfumed, and well-balanced silky wine from southern Burgundy.

The delicate Bouchard Pères & Fils Pouilly-Fuisse wine has floral notes of pale straw-colored, flinty, savory spiced oatmeal. It is extra dry, medium to full-bodied with complex nutty and fruity flavors and a long vibrant finish.

It is an easily drinkable wine with fresh, crisp, and fruity flavors. It also has great acidity, freshness, and aroma of apple fruit. The flavors are balanced with fragrance from pear and apricot fruits and enhanced with a hint of honey. After drinking it leaves a fresh texture on the palate.

Harvesting Chardonnay grapes
Chardonnay grapes are used for the production of Pouilly-Fuisse. These grapes are grown under the supervision of the best contractors. These producers focus mainly on the quality of the fruit and work under strict quality control. The fruits are manually harvested in small cases and stored for nine to ten months in oak for 10% of the harvest. The rest is stored in stainless steel vats.

Best foods to pair with BOUCHARD PÈRE & FILS POUILLY- FUISSE
This well-made wine combines great with freshwater fish and shellfish. It also goes smoothly with pâtés et terrines. Because of its fresh acidity, it is also a great partner for white meat including veal or poultry and other exotic foods like sushi and sashimi.