Jacques Charlet, Pouilly-Vinzelles presents characteristic notes and aromas of hazelnuts and almonds, citrus fruits, peach, lime blossom and brioche mingle. Accents of peony, pear and apricot, quince, baked apple or wax are sometimes noticeable. On the palate the finesse and distinction define the mouth thanks to a successful balance between softness and acidity.

Perfectly paired with turbot with mousseline sauce, sole fillets in lemon butter, salmon in white wine or chicken in cream.