Mellot Pouilly Fuisse

Pouilly-Fuissé is a name associated with Chardonnay from the Mâconnais in southern Burgundy, and that is the style to expect here. The listing gives no vintage, ABV or tasting notes, so the profile below describes the style in general and is not measured from this bottle. Check the label for the vintage and the exact producer and origin statement. Wines in this style usually show ripe orchard and stone fruit such as yellow apple, pear and white peach. Citrus peel and a chalky, mineral edge sit underneath. The body is typically medium to full, with a rounded texture and moderate to crisp acidity that keeps the fruit from tasting heavy. Oak varies by producer. Some bottlings are fermented in steel and show a clean, lemony profile. Others are aged in barrel and add hazelnut, butter and light toast. There is no tannin to speak of in a white like this. The finish is usually medium in length and dry. At the table, the weight and acidity suit roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, and creamy pasta with mushrooms or leeks. It also works with soft cheeses such as Brie and Comté, and with simple fish dishes finished in brown butter. It can match richer sauces than a lean, unoaked white can, but it still cuts through them. Serve it at about 10 to 13°C (50 to 55°F). Straight from a cold refrigerator the aromas stay muted, so give it 15 to 20 minutes in the open air before pouring. It doesn't need decanting. If the bottle seems tight or reductive on opening, a few minutes in a wide-bowled glass will help. A medium white-wine glass or a slightly larger Burgundy-style bowl lets the aromas open without losing the freshness. Wines of this type are normally enjoyed within a few years of release. Some well-made examples gain more depth with short cellaring, but treat this bottle as ready to drink unless the label indicates otherwise.