Domaine ParissePouilly-Fuissé
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, cured meat or pasta.
Taste structure of the Pouilly-Fuissé from the Domaine Parisse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pouilly-Fuissé of Domaine Parisse in the region of Burgundy is a .
Food and wine pairings with Pouilly-Fuissé
Pairings that work perfectly with Pouilly-Fuissé
Original food and wine pairings with Pouilly-Fuissé
The Pouilly-Fuissé of Domaine Parisse matches generally quite well with dishes of pasta, vegetarian or cured meat such as recipes of farfalle with gorgonzola, zucchini quiche or home-made coq au vin.
Details and technical informations about Domaine Parisse's Pouilly-Fuissé.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Domaine Parisse
The Domaine Parisse is one of of the world's greatest estates. It offers 10 wines for sale in the of Pouilly-Fuissé to come and discover on site or to buy online.
The wine region of Pouilly-Fuissé
Emblematic great white of the Mâconnais (southern Burgundy): signature Chardonnay reigns exclusively in whites — pale to green-gold with emerald glints, round and fleshy with citrus (lemon, grapefruit, pineapple), peach, almond, hazelnut, breadcrumb, brioche, honey and a flinty mineral touch, a richness-freshness balance without excess nervousness. AOC (1936), 758 ha across 4 villages (Vergisson, Solutré, Fuissé, Chaintré) below the eponymous rocks, clays and limestones.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
