Food and wine pairings


Pouilly Fumé Les Angelots, Villa Paulus, Les Pierres de Pierre

Pouilly Fumé D’or et Diamant, Tradition Cullus, Thauvenay Blanc & Rouge

The plates presented here are thought up and elaborated by our customers, become friends, Evelyne and Jean who regurlarly share recipes matching with our wines with us by email. We thank them again for doing so!

POUILLY FUME ‘‘Les Angelots’’

Harvested on hard limestone, this wine is to be drunk young. Its white flowers, citrus fruits and mineral aromas will perfectly match with seafood platters and crustaceans. Excellent as an aperitif, it also goes along with asparagus, oysters, raw fish or cooked with stock and marinated fish. Suggestions : mishmash of bluefin tuna and salmon with lemon and olive oil sauce, swordfish marinated in balsamic vinegar and olive oil, shrimp stuffed avocado.

POUILLY FUME ‘‘Villa Paulus’’

Harvested on kimmeridgean marl (soil of white clay and fossilised shells) this wine will first go along with fishes and after a few years with poultry and white meat. It shows more fatness and has a better length in mouth than « Les Angelots ». « Villa Paulus » will be perfect with a pike in beurre blanc sauce, a risotto with penny buns, scallop shells or a lemony turbot with mixed fried chanterelles. After 5 or 6 years, it would match with poultry and morels or scrambled eggs with truffles.

POUILLY FUME ‘‘Les Pierres de Pierre’’

Harvested on flint, these old vines of “blanc fumé” (local name of the Sauvignon Blanc grape) fully express their gunpowder aroma, typical of this kind of soil. The tense and vibrant attack gives then way to fatness and roundness. Its high minerality and its length in mouth allow a great variety of pairings such as cod loin with hollandaise sauce, grilled lobster and crystallised lemon, monkfish tail with piment d’Espelette or sweetbread and truffle juice.

POUILLY FUME ‘‘D’or et Diamant’’

Selection of the best grapes of the vintage 2012, this outstanding cuvée is a tribute to natural elements that shape the Pouilly Fumé : the Loire river and an inimitable terroir. The Loire’s influence, when the river lining our vines adorns itself with a golden colour at sunset. As precious as a diamond, this terroir is preserved, laboured without weed-killer and insecticide, to reveal all the facets and the art of the wine-grower’s work.
’’D’or et Diamant’’ is a unique blending of the Domaine Masson-Blondelet, with only 2000 numbered bottles produced to give you the best of ourselves.

POUILLY FUME ‘‘Tradition Cullus’’

From our eldest vines, planted on Kimmeridgian marl, the cuvée « Tradition Cullus », in tribute to Michelle’s great grandfather, is grown in oak barrels, a third of which is new. This extraordinary rich, full and harmonious cuvée is the perfect match with an elaborate, rich or spicy cuisine or even with sweet and salty combinations. Foie gras with russet apples, duck breast with caramelized pears and honey sauce, orange prawn, scallop with foie gras sauce will be perfect matches with this cuvée.

SANCERRE  BLANC ‘‘Thauvenay’’

Harvested on hard limestone and chalky-flinty soils this wine is to be drunk young. Vivid and fresh it will be ideal alone as an aperitif. An excellent example of a rich white Sancerre, made from Sauvignon Blanc. Crisp, elegant and well-structured Sauvignon Blanc from the heart of the Loire’s Central Vineyards. It is the perfect match with seafood, all fishes (raw, cooked, grilled or smoked) but also with poultry or white meats. It is also great with cheeses, particularly goat cheese.

SANCERRE  ROUGE ‘‘Thauvenay’’

100 % Pinot noir, harvested on hard limestone and chalky-flinty soils, this light and fruity red wine with strawberry and red berries aromas is above all a treat. Simple and straightforward, it is made to go along with light meals. Ideal combination with poultry and white meat or fishes. Chicken with prunes, carp stewed in red Sancerre, veal cutlets with cream and cepes will be matching to perfection.