Louis Latour Pouilly Fuisse

Louis Latour's Pouilly-Fuissé is a white Burgundy from the Mâconnais, made from Chardonnay and bottled at 13.5% ABV. The appellation sits in the south of Burgundy, where limestone-and-clay hillsides tend to give Chardonnay more weight and ripeness than the leaner wines of Chablis, while still holding a firm mineral edge. Expect a dry, medium-to-full-bodied white with orchard fruit such as ripe pear and yellow apple, a touch of citrus peel, and the faint chalky or flinty tone typical of the region. Oak is usually a supporting element in this style rather than the headline. If this bottling sees some barrel influence, expect it as a light hint of toast or butter that rounds the mid-palate rather than overpowering the fruit. Acidity in Pouilly-Fuissé is generally fresh enough to keep the wine balanced, and the finish tends to be clean and moderately long, with the mineral note lingering after the fruit fades. White wines like this carry no meaningful tannin, so the texture comes from the grape's natural richness and any time spent on lees. At the table, it suits dishes that echo its richness without burying it: roast chicken with pan juices, seared scallops, lobster or crab with drawn butter, creamy mushroom risotto, and soft cheeses such as Brie or Comté. It also handles cream-based sauces and lightly spiced fish better than many sharper, more acidic whites. Serve it well chilled but not ice-cold, ideally around 10 to 12°C (50 to 54°F); fridge-cold temperatures mute the aromas, and a short rest on the counter helps. Decanting is not required, though pouring into the glass a few minutes ahead lets the aromatics open. A medium-sized tulip glass with a slightly wider bowl is ideal, as it gathers the aromas and gives the wine room to breathe. Pouilly-Fuissé of this level is built mainly for drinking within the next few years while the fruit is fresh and vivid, though well-structured examples can gain some depth with a short stretch of cellaring.