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Pouilly Fuisse 2020 - Albert Bichot
Maison Albert Bichot

POUILLY FUISSE 2020 - ALBERT BICHOT

  France / Burgundy
€40.60
€34.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

A classic and rich expression of Burgundy

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Why do we love it?

Pouilly Fuisse Albert Bichot is a classic and rich expression of Burgundy and Chardonnay. With the touch of the oak giving the tone and the juicy, ripe fruit overflowing, every sip is pure pleasure.

Anything that bears the signature of Bichot family consists of undoubtedly exceptional quality and absolute perfection, from vine to bottle. The family has its roots in Burgundy since 1831. They started from the heart of the Beaune Valley and slowly expanded throughout Burgundy, from North to South. In recent years, since 1996, they converted to organic farming, and under the "orchestration" of Alberic Bichot a new, even more glorious era for the winery has begun.

Pouilly Fuisse Albert Bichot is an approachable and expressive version of Burgundy, not only because of its price but also because it’s ready to enjoy it now but a few years later too. The vines are located in του Mâconnais region, around the villages of Fuissé, Solutré, Pouilly, Vergisson and Chaintré. The 30% of the wine ferments and matures in French oak barrels for 8 months and the rest in stainless steel vats. The result is captivating, elegant and buttery.

A sip will convince you!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pouilly Fuisse Albert Bichot has medium lemon color and complex aromas of citron, peach, lemon, pineapple, green apple, vanilla, butter, toast and oak.

In the mouth it has medium body, medium (+) acidity and oily texture. Here the fruit dominates but is beautifully underlined by notes of spices, butter and honey.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Burgundy, France
Variety Chardonnay
Aromas citron, peach, lemon, pineapple, green apple, vanilla, butter, toast, oak
Bottle Size 750ml
Barrique 8 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

POUILLY FUISSE 2020 - ALBERT BICHOT

PAIR IT

Pairs very well with chicken a la creme, penne with mushrooms and bacon, sautéed sole in butter

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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