FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Wine shop 2019 & 2020
Loved by 46k+ Members
Free shipping*
Free returns
More than 1.000.000 bottles delivered
Customer Reviews: 9,8/10
Pouilly Fuisse 2018 - Domaine Cornin
Domaine Cornin

POUILLY FUISSE 2018 - DOMAINE CORNIN

  France / Burgundy
€38.20
€32.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The impressive finesse of Burgundy!

SEND PAGE TO FRIEND

Why do we love it?
Dominique Cornin's Pouilly Fuisse is an anthem to Chardonnay that was awarded 92pts by Tim Atkin! This wonderful wine is only aged in stainless-steel tanks in contrast with the majority of the region's wines that are aged in oak barrels. This is how it acquires its unique structure but also its expressiveness!

Dominique and his son, Romaine, are dedicated to biodynamic cultivation and winemaking with an emphasis on the region’s special terroir and detail. They have as their motto "if this grape cannot be eaten by our children, it will not enter our wine". For this reason, they do not use anything chemical or synthetic, both in their cultivation and in their vinification. Absolutely respecting the grandeur of the place, they vinify each parcel separately so that they can maintain its special characteristics and have complete control over the final result.

Pouilly Fuisse Cornin comes from 4 different plots planted between 1909 and 1965 in Chaintre and Pouilly Fuisse. Their combination gives unique complexity and balance to the wine. It ferments with indigenous yeasts and ages in stainless steel tanks, in contact with its wine lees, for 12 months. It is then bottled unfiltered and without any other intervention.

The result is impressive and rich both now and after 10 years. Try it now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
Pouilly Fuisse Cornin has medium lemon color and discreet nose that gradually becomes more expressive. Bergamot, pear, citron, lemon, honeycomb, toast, dough, ripe peach, and melon compose a complex bouquet.

On the palate, white flowers such as honeysuckle and chamomile are mixed with notes of peach, citron, bergamot, dough, and honey. It has rich body, oily texture, and crisp acidity.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Burgundy, France
Variety Chardonnay
Aromas Bergamot, pear, citron, lemon, honeycomb, toast, dough, ripe peach, melon, honeysuckle, chamomile, honey.
Bottle Size 750 ml
Barrique -
Serving temperature 11°C
Aging 7 years
Closure Cork
Organic Yes

POUILLY FUISSE 2018 - DOMAINE CORNIN

PAIR IT

with salmon fillet with fennel, lemon, and butter, a la creme chicken with wild mushrooms, pasta carbonara, risotto with mushrooms, or with grilled fish.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}