Claude Manciat Pouilly Fuisse

Pouilly-Fuissé is a Chardonnay-based white, and the name on this bottle points to that style. Wines labelled this way are typically dry, medium to full in body, and built around orchard and citrus fruit rather than tropical ripeness. Expect pear, yellow apple and lemon peel up front, with a chalky or flinty mineral edge and sometimes a note of white flowers or hazelnut. Acidity in this style is usually bright enough to keep the texture lively. There are no tannins to speak of, since this is a white wine. Oak, where it appears, tends to be integrated, adding a little cream or toast rather than overt vanilla. The finish usually runs moderately long and dry, with the mineral note lingering. At the table, this style suits foods that match its weight without overpowering it. Roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, and creamy mushroom pasta all work well. Soft cheeses such as Brie or Comté suit it, as does a simple gougère or a plate of oysters if you want to emphasise the minerality. Dishes with heavy spice or sharp vinegar tend to flatten the fruit, so steer away from those. Serve it cool but not ice cold. About 10 to 12°C (50 to 54°F) lets the fruit and texture show, while a fridge-cold bottle can mute the aromas. Pull it from the fridge about 15 minutes before pouring. Decanting is not necessary, though a short rest in the glass can soften any reductive edge. A medium-sized white wine glass with a gently tapered rim, or a slightly wider Chardonnay glass, gives the aromas room without letting them dissipate. Wines of this type are generally enjoyable on release, and the best examples can hold and develop over several years. Without a stated vintage on this listing, treat it as a bottle to drink in the near term. If you choose to cellar it, keep it cool, dark and on its side, and check on it periodically rather than assuming it will improve.