G. Blanchet à Saint Andelain

After having dedicated over 1000ha to the production of Chasselas table-grapes the vineyard of Pouilly sur Loire changed varieties after the phylloxera episode (end of the XIXth century).

Sauvignon, locally called Blanc Fumé, gradually imposed itself and now occupies more than 500ha whereas only a few plantations of Chasselas still remain.

Sauvignon produces appellation Blanc Fumé de Pouilly (abbreviated as Pouilly Fumé). Chasselas produces appellation Pouilly sur Loire.

There is no production of red or rosé wine in this appellation zone even though some Pinot noir plants can be found here and there (meant for family consumption).

Sancerre and Pouilly Fumé are mostly defined by the intensity and complexity of their floral and fruity aromas.

With a strong, athletic body, refined and nervy but also dense and round these wines seem to last forever in the mouth and nose without losing an ounce of elegance.

Quincy, Sancerre and Pouilly Fumé should be served with rock lobster, lobster, dried or smoked fish and snails.

All three suit remarkably the finest and most noble sea and river fish. The best cuvées, especially from Pouilly will be able to accompany white meat (such as blanquette), tender poultry or a mellow calf sweetbread dish.

-The excellent association of Sancerre blanc and Crottin de Chavignol goat cheese should be mentioned.