Jonathan Didier Pabiot Pouilly Fumé Prélude 2020

Cropped from the domaine’s younger vines, Prélude is the first Pouilly in the range. Even at this level, shrewd yields and precise farming elevate this above the norm. Established only in 2018, this is the only wine in the range one might pick as a varietal Sauvignon, yet there is ample intensity and texture to balance.

From a selection of lieux-dits, the vineyards cover the gamut of Pouilly’s soil types (including, limestone, silica and flint). The grapes were primarily whole-bunch pressed with some crushing for structure, and aging took place in stainless steel tanks on the lees, for between six and eight months.

Type: White Wine
Style: Crisp, Mineral-Driven
Grape Varietal: Sauvignon Blanc
Tastes Like: Comparable to a Marlborough Sauvignon Blanc, with citrus, green apple, and flinty minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Silex and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Jonathan Didier Pabiot is a renowned winemaker in Pouilly Fumé, celebrated for his commitment to organic and biodynamic practices, producing wines of exceptional purity and complexity.

Seafood: Oysters or grilled salmon.
Poultry: Herb-roasted chicken or turkey salad.
Vegetarian: Asparagus risotto or avocado toast.
Meat: Pork chops or veal piccata.

Goat Cheese: Tangy and creamy, complementing the wine's crisp acidity.
Brie: Mild and soft, enhancing the wine's elegance.
Gruyère: Nutty and savoury, pairing beautifully with the wine.
Camembert: Creamy and earthy, balancing the wine's freshness.

Grilled Salmon with Dill

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat grill to medium heat. Season salmon fillets with salt and pepper.
2. In a small bowl, mix olive oil, lemon juice, and dill.
3. Brush salmon with the mixture and grill for 4-5 minutes per side until cooked through.
4. Serve with a drizzle of lemon juice and garnish with fresh dill.

Tip: Pair with Jonathan Didier Pabiot Pouilly Fumé Prélude for a delightful combination.