Fumé Blanc (USA)

The name Fumé Blanc was created by the winemaker Robert Mondavi.

The name is only used on American Sauvignon Blanc wines.

Typical Flavors


Lime
Lime		 Grapefruit
Grapefruit		 Pineapple
Pineapple		 Mango
Mango

Gooseberry
Gooseberry		 Grass
Grass		 Black Currant
Black Currant		 Jalapeno
Jalapeno

Lime, Gooseberry, Grapefruit, Pineapple, Passion Fruit, Mango, and Guava are flavors that can be found in Fumé Blanc.

Followed by Herbal notes of Lemongrass, Blackcurrant leaves, Fresh-cut Grass, and Green Pepper (Jalapeno).

Fumé Blanc is generally partly oak aged, adding hints of Oak and Smoke.

Profile

Fumé Blanc is dry and acidic:

SUGARDry
BODYMedium
FRUITMedium
ACIDITYMedium - High
Serving temperature:
8-10°C (46-50°F)

Food Pairing


Vegetables
Vegetarian		 Asparagus
Asparagus		 Fish
Fish		 Seafood
Seafood

Sushi
Sushi		 Chicken
Chicken		 Chili
Chili		 Pork
Pork

Fumé Blanc is very food friendly. It loves Seafood, Fish and Vegetables.

It also pairs well with spicy Mexican and international food.

Pairing Suggestions

Excellent Pairing:
Vegetarian. Falafel. Baya Kyaw (Burmese Fritters).
Grilled Vegetables.
Asparagus. Avocado. Artichoke. Zucchini.
Seafood. Fish Cakes.
Grilled Shrimps. Grilled White Fish.
Grilled or Pan-Fried Salmon.
Smoked Salmon, Trout, or Eel.
Asian. Sushi. Sashimi.
Poultry. Roasted Chicken.
Pork Chops (with Lemon).
Mexican. Quesadillas. Tortilla Soup. Salsa.

Cheese:

American Specialities:
Fish and Chips.
California Roll (Sushi).
Lemon Ginger Shrimps.

About Fumé Blanc

Originally, Robert Mondavi made sweet-style wines from Sauvignon Blanc grapes, but in 1968 he started to produce a dry version.

The dry version was called "Fumé Blanc", derived from Pouilly-Fumé, one of the most popular dry style French Sauvignon Blanc wines.