Jules Desjourneys – Pouilly Vinzelles Longeays

Its fruit-citrus aromatic spectrum makes a fine match for fried sea-fish or freshwater fish such as trout or pikeperch. But it also goes marvellously well with the Burgundian specialty of snails with butter, garlic, and parsley (escargots de Bourgogne), dumplings of freshwater pike (quenelles de brochet), tripe sausages, as well as choucroute which is sauerkraut served along with various sausages, bacon, pork, and potatoes. After 3 to 5 years in the bottle it would enhance chicken with wild morel mushrooms and white-meat dishes, matching their richness with its power and fullness.

One might also try drinking it with chicken with a hundred garlic cloves or a breast of fattened duck with turnips. With the cheese-board it forms varied and original partnerships ranging from local or regional specialities to goat cheeses, Époisses, Comté, Camembert and Roquefort.

Serving temperature: 11 to 13°C.