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Bourgeois - 'Port Abbaye' Pouilly Fume 2017

$47.00
Sale price

Regular price $47.00

"This Pouilly Fumé is harvested on chalky-clay slopes. Charming and flattering, this wine presents a floral and smoky character which contributes to its harmony. Its typicity is expressed through its elegance, fruity aroma, roundness and persistence."

 

--------THE PRODUCER--------

Bourgeois

For 10 generations the Bourgeois family have been cultivating vines in the heart of the Sancerre region. They established themselves in the well-known village of Chavignol, famous not only for its wines (produced from vines grown on steep and well-exposed slopes) but also for its goat cheese Crottin de Chavignol.

Starting with 2 hectares in 1950, Henri Bourgeois and his sons have enlarged the vineyard to 60 hectares ideally situated on the best slopes of Sancerre and Pouilly-Fume.

 

--------THE GRAPE--------

Sauvignon Blanc

Sauvignon Blanc is easily one of the most recognisable white wines on the planet. Everything from green fruits, citrus and tropical fruits to lovely floral aromatics. Historically it is found in Bordeaux where it is blended with Semillon to produce dry white wines or the luscious sweet wines of Sauternes. As a single varietal and in a leaner style it is famous in the Loire Valley specifically in Sancerre and Pouilly-Fume. However, New Zealand is the most famous home for it in the new world where Marlborough is king. 

 

--------THE REGION--------

Loire Valley

The Loire Valley is in the north of France and with the exception of the Champagne region is the most northerly region in the country - this also makes it one of the most northerly wine regions in the world. Overall the Loire Valley is home to two main white grapes that make up the bulk of the wines produced here: Sauvignon Blanc and Chenin Blanc. Sauvignon Blanc makes crisp dry whites as does Chenin Blanc, but Chenin also makes off-dry to sweet and sparkling wines as well. The reds are light and fruity and are predominately made from Cabernet Franc or Gamay.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"This Pouilly Fumé is harvested on chalky-clay slopes. Charming and flattering, this wine presents a floral and smoky character which contributes to its harmony. Its typicity is expressed through its elegance, fruity aroma, roundness and persistence."

 

--------THE PRODUCER--------

Bourgeois

For 10 generations the Bourgeois family have been cultivating vines in the heart of the Sancerre region. They established themselves in the well-known village of Chavignol, famous not only for its wines (produced from vines grown on steep and well-exposed slopes) but also for its goat cheese Crottin de Chavignol.

Starting with 2 hectares in 1950, Henri Bourgeois and his sons have enlarged the vineyard to 60 hectares ideally situated on the best slopes of Sancerre and Pouilly-Fume.

 

--------THE GRAPE--------

Sauvignon Blanc

Sauvignon Blanc is easily one of the most recognisable white wines on the planet. Everything from green fruits, citrus and tropical fruits to lovely floral aromatics. Historically it is found in Bordeaux where it is blended with Semillon to produce dry white wines or the luscious sweet wines of Sauternes. As a single varietal and in a leaner style it is famous in the Loire Valley specifically in Sancerre and Pouilly-Fume. However, New Zealand is the most famous home for it in the new world where Marlborough is king. 

 

--------THE REGION--------

Loire Valley

The Loire Valley is in the north of France and with the exception of the Champagne region is the most northerly region in the country - this also makes it one of the most northerly wine regions in the world. Overall the Loire Valley is home to two main white grapes that make up the bulk of the wines produced here: Sauvignon Blanc and Chenin Blanc. Sauvignon Blanc makes crisp dry whites as does Chenin Blanc, but Chenin also makes off-dry to sweet and sparkling wines as well. The reds are light and fruity and are predominately made from Cabernet Franc or Gamay.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.