Farm chicken in cream sauce, poularde demi-deuil, suprêmes with morels: these dishes of the Burgundian repertoire marry tender flesh and unctuous sauce. They call for a white of texture — ample enough to embrace the cream, fresh enough to lighten the whole. This is the reserved domain of Pouilly-Fuissé.
From Vieilles Vignes to Premier Cru
For an informal dinner, our Vieilles Vignes offers just the right satin-textured amplitude, with that tension which whets the appetite anew. For a grand occasion — a Bresse bird, morels —, move up a level: the 1er Cru Aux Chailloux, with its notes of butter and hazelnut, seems born for this pairing; the deeper 1er Cru Aux Bouthières will stand up to the richest sauces.
Serving
Serve at around 14 °C, and don’t hesitate to decant a young Premier Cru for about thirty minutes: the aromatic palette broadens and the pairing is all the more complete. One more tip? Keep a little sauce for the final sip — you can thank us later.
