Pouilly Fumé Villa Paulus

Harvested on Kimmeridgian marls, this wine can be paired with fish when young and then with poultry or white meats after several years. Smoother and longer than “Les Angelots”, ‘Villa Paulus’ will be excellent with a pike served with white butter sauce, a risotto with porcini mushrooms, scallops cooked in Pouilly-Fumé sauce, or a turbot served with lemon and girolle mushrooms. Aged around 5 – 6 years, it perfectly matches poultry with morel mushrooms, or scrambled eggs with truffle.