Pouilly-Fuissé is one of the most prestigious appellations in Mâcon and Burgundy. The 750-hectare Pouilly-Fuissé vineyard covers clay and limestone slopes from the Jurassic period bordering the Saône. It is overlooked by the majestic rocks of Solutré and Vergisson.
Les Vieux Murs is a cuvée that blends Fuissé wines for their elegant, well-rounded qualities with Solutré for its zingy notes and minerality. This white wine is well-balanced with a dense body lifted by a saline intensity. The aromas are expressive and persistent, with a sharp, fresh finish.
A pale gold colour with green reflections characterizes this Pouilly-Fuissé with an intense and complex nose. The flavours of grapefruit and apple are first supplemented by an elegant spicy touch of cinnamon, on a background of toast. The mouth is a beautiful balance, with a dense matter awakened by a vivacity of saline. The aromas are expressive, and above all persistent in a fresh and sharp finish.
Rich White Wines
Full-bodied white wines can sometimes be confused as being red wines when served in black glassware. This is because rich white wines typically undergo similar treatments as red wines in the winery to achieve the bold flavour. This usually means some oak aging, to add that classic vanilla or coconut note, as well as a process called ‘Malolactic Fermentation’, which changes the type of acid in the wine to make wine taste creamier. Many full-bodied white wines will age up to 10 years, although most are in their prime at around 3-4 years.
Cool (44-57 °F / 7-14 °C)
Crab & Lobster, Pasta with Cream Sauce, Tarragon Chicken, White Pizza, Cashew Cream, Soft Cheeses, Chicken & Other Poultry
Creamy mustard & tarragon chicken
1 tbsp sunflower oil
4 boneless, skinless chicken breast
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it
1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
2. Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Recipe from http://www.bbcgoodfood.com/node/99173/bbcgf_pdf
How to get this item
Standard Next Day Delivery
Order before 12pm
Mainland UK Orders over £200
Mainland UK Orders under £200
Scottish Highlands and Isle of Wight
Northern Ireland and Eire
Channel Islands exc Alderney & Sark
Order before 12pm
Click and Collect
Order before 4pm
Next day collection in-store
For full delivery details, please click here