Domaine de Ladoucette Pouilly Fumé 2022

Domaine de Ladoucette Pouilly Fumé is a refined and aromatic white wine from the Loire Valley, France, crafted from 100% Sauvignon Blanc grapes. This medium-bodied wine offers enticing aromas of citrus, white flowers, and flint, with a crisp palate featuring notes of grapefruit, green apple, and a touch of minerality, balanced by lively acidity and a long, elegant finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Crisp, Sophisticated
Grape Varietal: Sauvignon Blanc
Tastes Like: Comparable to a premium Pouilly Fumé, with citrus, green apple, and smoky mineral notes, finishing with refreshing acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Limestone and flint soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Domaine de Ladoucette is a prestigious Loire Valley estate, renowned for its long history and mastery of Sauvignon Blanc. Their Pouilly Fumé is a benchmark for the appellation.

Seafood: Smoked salmon or grilled prawns.
Game: Herb-crusted guinea fowl.
Vegetarian: Lemon asparagus risotto.
Meat: Herb-roasted pork loin.

Goat Cheese: Fresh and zesty, enhancing the wine's minerality.
Brie: Creamy and soft, balancing the wine's crispness.
Camembert: Earthy and savoury, complementing the wine's citrus notes.
Australian Cheddar: Sharp and savoury, pairing beautifully with the wine's structure.

Lemon Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 200g asparagus, chopped
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 4 cups vegetable stock, heated
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add Arborio rice and toast for 1-2 minutes. Stir in vegetable stock gradually, one ladle at a time.
3. Add asparagus, lemon zest, and juice halfway through cooking. Stir until creamy.
4. Mix in Parmesan, season with salt and pepper, and garnish with parsley. Serve warm.

Tip: Top with a drizzle of olive oil for added richness.