Pascal Jolivet Pouilly Fumé 2021

Pascal Jolivet Pouilly Fumé is a crisp and aromatic white wine from the Loire Valley, France. Made from 100% Sauvignon Blanc, it offers aromas of lime, green apple, and white flowers, with hints of flint and wet stones. The palate is light-bodied with vibrant acidity, a silky texture, and a clean, mineral-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Mineral-driven
Grape Varietal: Sauvignon Blanc
Tastes Like: Comparable to a Sancerre, with zesty citrus, gooseberry, and flint-like minerality, finishing with vibrant acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone and flint soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Pascal Jolivet is a celebrated winemaker in the Loire Valley, known for producing wines that emphasise purity and terroir. His Pouilly Fumé is a stunning representation of the elegance and minerality of Sauvignon Blanc from this region.

Seafood: Grilled prawns, baked cod, or oysters.
Poultry: Lemon-roasted chicken or turkey breast.
Vegetarian: Asparagus risotto or artichoke tart.
Meat: Pork tenderloin or veal medallions.

Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Feta: Salty and crumbly, enhancing the wine's minerality.
Brie: Soft and buttery, balancing the wine's crispness.
Comté: Nutty and savoury, pairing beautifully with the wine.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in asparagus pieces.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.
6. Serve warm, garnished with additional Parmesan.

Tip: Add a drizzle of truffle oil for extra indulgence.