Donatiel Bahuaud Pouilly Fumé
Straw yellow with greenish reflections. On the nose, flint, gunpowder, and smoke which slowly leaves room to few greener notes as it opens: tomato leaf, unripe pineapple, and lemon. On the retronasal, unripe passion fruit and a hint of freshly cut grass.
High acidity, well-balanced alcohol (feels higher than its 12.5%), and fairly savory. 40€ (i think i've got it very overpriced) 89pts, i had to take something away since the smoky character slightly overwhelmed the rest of the nose, making it typical but a bit unbalanced nose-wise
Paired with lobster gnocchi made by me and they really sang together.
by Horror-Eggplant-4486
5 Comments
Every time with New Zealand Sauvignon Blanc…
Them: “Give me a break, wine can’t taste like green peppers…”
Also them: “Ohhhhh!?!?”
It’s truly amazing to me how many people, especially non-wine folks, simply doing know flavors and aromas. And I’m not even talking about exotic flavors. Like I get it, most people I know haven’t tried lychee or star fruit, but I’m talking about blackberries, bell peppers, green apples or roses.
I think there’s definitely a correlation between being into wine and being into the culinary arts. But it amazes me the full grown adults who haven’t ate, do not eat, or could not name basic aromas and flavors.
Me with people who say you cant smell salt and therefore can’t use that as a note – pffffft.
That’s a reductive argument…
Of course it’s a descriptor. I’ve tasted a similar note in cider too.