Drouhin Pouilly-Fuisse 2010

Mineral sap and citric orchard fruit lift into a peachy apricot fragrance that works over the palate. There’s a talc and snap to its mineral texture in the mouth with a nice grip that balances the fleshy stone fruit and compliments a savory herbal nuance that lends great complexity throughout and then long onto the finish.
Wine review by Nicholas Livingston, April 2013

Food Pairings

52°-55°F is the correct temperature to serve a Pouilly-Fuisse. It marries well with hors d'oeuvres, delicately flavored charcuterie, oysters, mussels and any other shellfish.
- suggestions from the winery