Pouilly-Fumé & Pouilly-Fuissé: What's the Difference?

Pouilly-Fumé is lighter in alcohol and more acidic, while Pouilly-Fuissé has a lot of body.

So is the ambiguity solved? Being perfectly honest, all these wines have in common, let's face it, is that they are white wines with the name Pouilly. Other than that, between the Loire and Burgundy, two distinct vineyards and above all two totally different grape varieties - there are a lot of differences! One tip to clear up confusion, rather than offer someone unfamiliar with these wines Pouilly-Fumé or Pouilly-Fuissé, ask them as we more often do in the English speaking world, whether they want "a Sauvignon Blanc or a Chardonnay?" Regardless, enjoyment is guaranteed!

To avoid making a mistake, here are some mnemonics!

Pouilly-Fumé is a wine from Pouilly-sur-Loire: it comes from the Loire Valley.

In this region of the Loire Valley, Sauvignon is locally known as "Blanc Fumé". This gives its name to the appellation: Pouilly-Fumé. When ripe, the Sauvignon grapes are covered with a grey veil, a smoky colour which creates a light cloud at harvest time...which explains why winegrowers speak of "blanc fumé" or "smoky white".

The term "smoked" ("fumé" in French) also refers to the characteristic aroma that makes up the bouquet of the wine: unequalled and recognisable among all, it gives rise to the famous "flinty taste" that comes from the rubbing of two flints. The flinty taste is due to the three terroirs of the Pouilly-sur-Loire vineyard: Kimmeridgian marls of impermeable limestone soils; flinty soils; and the terroir of the "cri", soils where the presence of limestone is high and where there is rapid warming. On each of these terroirs, the wines are mineral, elegant and fragrant.

The formidable aromatic richness of Pouilly-Fumé makes for excellent gastronomic wines.

An excellent dry white wine that improves with age.

• Appearance: very pale white with green tints.
• Nose: for each of the terroirs, citrus fruit aromas (lemon, orange, grapefruit) linked to notes of ferns and fresh mint. Depending on the soil, they are combined with the following particularities: produced from "cris" terroir (limestone soils), aromas of blackcurrant and boxwood; from a marl terroir, fragrances of narcissus and tuberous notes; flinty terroirs give vegetal and flint notes.
• Palate: fleshy, tasty and full of nuances. It can be predominantly fruity or mineral depending on the terroir. Made from the "cris" terroir, it is elegant and fragrant. Chiselled and subtle flavours. Coming from a marl terroir, the wine is full and firm and evolves more slowly. Made from flinty terroirs, it is structured with its characteristic flint stone flavours.
• Serving temperature: 12°C
• Ageing potential: to be drunk after one and a half or two years and up to 5 years.
• Food & wine pairings: seafood (raw or cooked shellfish: scallops, oysters). Sea fish (smoked, grilled, steamed or in sauce). Green vegetables (asparagus). Poultry (capon, poularde, in sauce or terrines). Goat's cheese (Crottin de Chavignol).

An excellent gastronomic wine.

• Colour: first of all, one is seduced by the deep gold colour with shades of emerald green. Always limpid and brilliant.
• Nose: exquisite and varied bouquet, melted and nuanced. Full of personality, it evokes different families of aromas: notes of citrus fruit, fruity (peach, pineapple), mineral, dried fruit (hazelnuts, almonds), honey, buttered bread or brioche.
• Palate: a little spirited, this wine is vigorous but does not lack finesse. It is ample and structured, which supports a high alcohol content and the power of its aromas. Slight bitterness on the finish, but far from being a defect.
• Serving temperature: 12 to 14°C
• Ageing potential: 5 to 10 years.
• Food & wine pairings: white meats (poultry in cream sauce, rabbit in sauce, frogs' legs). Fish (trout with sorrel, pike quenelles, sea bream meunière, turbot with beurre blanc, fish soup). Cooked shellfish and crustaceans (oysters au gratin, lobster bisque). Bouillabaisse, cheese soufflé.