Serge Dagueneau & Filles Pouilly-Sur-Loire 'La Centenaire' 2022

Serge Dagueneau & Filles Pouilly-sur-Loire 'La Centenaire' is an elegant and refreshing white wine from the Loire Valley, France, crafted from 100% Chasselas grapes. This light-bodied wine shows delicate aromas of white flowers, pear, and crisp apple, with a gentle palate of citrus and subtle mineral notes. Soft acidity and a clean finish make it a graceful, easy-drinking expression of the Loire’s lesser-known treasure.

*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, Understated Elegance
Grape Varietals: Chasselas (Pouilly-sur-Loire)
Tastes Like: Comparable to a Chablis, but made from Sauvignon Blanc, with citrus, pear, and a clean mineral edge.
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Pouilly-sur-Loire
Region: Loire Valley, France
Terroir: Stony, mineral-rich soils that enhance freshness and structure

Serge Dagueneau & Filles is a renowned Loire Valley winery celebrated for its precision and innovation with Chasselas and Sauvignon Blanc. The family-run estate combines careful vineyard management with traditional winemaking methods to craft wines that are vibrant, mineral-driven, and expressive of the Pouilly-sur-Loire terroir.

Seafood: Oysters, clams, mussels, or pan-seared white fish.
Poultry: Lemon and herb roasted chicken or turkey breast.
Vegetarian: Fresh salads, grilled vegetables, or goat cheese tart.
Appetisers: Light canapés, sushi, or seafood ceviche.

Chèvre: Fresh and tangy, complements the wine’s crisp acidity.
Comté: Mildly nutty, enhancing minerality.
Brie: Soft and creamy, providing a gentle balance.
Feta: Salty and fresh, harmonising with citrus notes.

Tarte Fine aux Asperges et Chèvre (Asparagus & Goat Cheese Tart)

Ingredients:

• 1 sheet puff pastry, thawed
• 200 g fresh green asparagus, trimmed
• 120 g fresh goat cheese (chèvre)
• 2 tbsp crème fraîche
• 1 egg yolk
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 200°C. Place the puff pastry on a lined baking tray and lightly score a 2 cm border around the edges.
2. In a small bowl, mix the goat cheese with crème fraîche, egg yolk, thyme, salt, and pepper until smooth. Spread evenly inside the scored border.
3. Arrange the asparagus spears neatly on top, drizzle with olive oil, and season lightly with salt and pepper.
4. Bake for 20-25 minutes, until the pastry is golden and puffed and the asparagus is tender.
5. Allow to cool slightly before slicing into squares or strips to serve warm or at room temperature.
6. This delicate tart complements Serge Dagueneau & Filles Pouilly-Sur-Loire 'La Centenaire' perfectly - the wine’s citrus and mineral freshness balances the creamy chèvre while its bright acidity lifts the earthy asparagus.