WTN: Is there such a thing as a great Pouilly-Fuisse?

Out here in the prairie, lots of names I am not familiar with. Gilles Noblet is available, worth a try?

Bob, I have read that they make good Pouilly-Loche, but haven't ever tasted the wine. I'd say go for it!

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

If only Hoke was still around!

[James Roscoe]

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

If only Hoke was still around!

Is Hoke dead?

Is Hoke dead?

No.

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

If only Hoke was still around!

Is Hoke dead?

No, he's in Philadelphia

Mark Lipton

Thank you everyone for all the good suggestions.

No, he's in Philadelphia

Mark Lipton

Is that better than being in Cleveland?

No, he's in Philadelphia

Mark Lipton

Is that better than being in Cleveland?

How depressing to have to choose between those two locations!

Wd much rather be in Philadelphia, great restaurant town with lots of BYOB..Our daughter goes to school there and we visit quite often

Can't (yet) comment on whether there is a great Pouilly Fuissé - but have just ordered a 'set' of 7 single-vineyards from Ch. de Beauregard. the owners claim that they have detected 7 distinct soils within their holdings and potentially will bottle each separately (up to 12 vineyards over the 7 soil types) plus at least one blended Pouilly Fuissé. Not all vineyards will be bottled separately in any given year (depends on what is 'left over' from their blend).
Beauregard

Thanks for that link Alan. Checking here in AB-land, see the entry level P-Fuisse is somewhere in our area. Waiting to hear from the rep!

Think I am going to post an Open Mike.

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

Lou, as a matter of interest, should I be right in thinking "do not serve P-F too chilled?"
I also checked out Clive Coates in The Wines of France (Page 180). He seems to think oak could play an important role in the wine-making but thinks there are some fundamental differences. Any chance of some thoughts?

Daniel Barraud without a doubt IMHO has made some "great" wines. Hoke Harden will attest to that, seeing as how we drank a couple of them together

Lou, as a matter of interest, should I be right in thinking "do not serve P-F too chilled?"
I also checked out Clive Coates in The Wines of France (Page 180). He seems to think oak could play an important role in the wine-making but thinks there are some fundamental differences. Any chance of some thoughts?

A good PF should be drunk at about 50-55 degrees. A white wine at a very cold temp helps cover a multitude of sins.
I'm not an oakaphobe but it should be one of many flavors in a wine and not the main flavor.