Domaine Auvigue Pouilly-Fuisse Solutre 2015
Serve with shellfish, grilled fish, white meats or goat cheese.
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Brothers Jean-Pierre and Michel Auvigue run Vins Auvigue from the village of Charnay-les-Macon. They are the fifth generation of winemakers who started out in Beaujolais, their grandfather one of the first to commence domaine-bottling in the region during the 1940s. They only use organic products in the vineyards that are predominantly based around Solutre. Leaf thinning is usually eschewed and there is prudent use of oak in the winery.
The source of some of the most sought-after white wines of the Mâconnais, Pouilly-Fuissé is produced exclusively from the Chardonnay grape and tends to be slightly richer in style than wines from its northern neighbor, the Côte de Beaune—mainly due to warmer weather. Wines from Pouilly-Fuissé have some versatility; they can be enjoyed young and can also often improve with a little time in the cellar. Pouilly-Fuissé wines are considered some of the best values for white Burgundy.
Similar to the Côte de Beaune, the soils of Pouilly-Fuissé are mainly limestone and clay. The appellation includes the communes of Fuissé, Solutré (which includes Pouilly), Vergisson and Chaintré. The richest Chardonnay comes from Fuissé and Solutré-Pouilly, whereas the Chardonnay at higher elevation, from Vergisson, expresses more minerality and finesse. Pairing Pouilly-Fuissé with lobster or King Crab will bring great joy not only to your palate—but also your pocketbook!
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.
Tasting Notes for Chardonnay
Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.
Perfect Food Pairings for Chardonnay
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.
Sommelier Secrets for Chardonnay
Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.