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I am a relatively new wine enthusiast and I have moved back to the US from England with my wife. She is a fan of Chablis. However, I have found it difficult to consistently find a variety of Chablis in CT. There always seems to be the same three or four vineyards at each store and then of course there is the Chablis that comes in large gallon jugs.

However, I do find more vineyards that produce Pouilly-Fuisse, but have been reluctant to purchase them because I am not sure about them. My question is, are the two similar? and Can some one tell me what to expect from a Pouilly-Fuisse?

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Generally speaking, Chablis is more austere and not "tricked out" like other chardonnays. They are often fermented and aged in stainless steel with no oak influence, and many Chablisienne vignerons prefer indigenous yeast strains, eliminating the ability to "sculpt" the wine as most chardonnays are. The result? A high acid, relatively austere, stony, minerally type of chardonnay that makes a wonderful meal partner. Pouilly-Fuisse, on the other hand is made with most of the "bells and whistles" of most of the chardonnay out there. There is generally some oak on the wine, the wines are clean and less overtly earthy or minerally than Chablis and most interestingly, many, many of them are negociant wines, made at co-ops or growers/crushers, purchased in bulk and blended at the famous name wineries. They are a more "mainstream" style of chardonnay. My guess is if you love Chablis, you may not be as enamored with Pouilly-Fuisse, but there are certainly exceptions. Pouilly-Fuisse will not have the pentrating acidity and pronounced stoniness of Chablis. POuilly-Fuisse is delicious, but is more a wine of the masses than Chablis. I know many people who love big, ripe, high alcohol, oaky California Chardonnay, but find high quality, Grand CRu Chablis off-putting.

These are all generalizations, because there certainly are barrel fermented Chablis and domaine grown Pouilly-Fuisse, but the majority is as I explained.
We stay as far away from the jugs as possible. In fact currently in my collection I have few Chablis, but the two that I have that are possibly note worthy are a La Chablisience - 2003 Chablis Cuvée L.C. and one I happened to stumble across the other day a Château de Maligny - 1996 Chablis Fourchaume. The latter one I want to almost drink not becuase I am worried it may be on the downside of its peak, but some tell me that it could keep even longer.
Anyone who has not tasted real Chablis is missing out. I personally am not a fan of oaky California chardonnay, but love a nice Chablis. The grand crus are expensive, but there are usually a lot of good deals with 1er crus. They go very well with shellfish, raw bar, etc, and are fairly refreshing as far as chards go if you want a warm weather outdoor wine. I love a good Chablis.
I love Chablis. Spend the money on Grand Crus from great years. You don't have to go broke buying Raveneau, but Jean Moreau and Picq (the former Albert Pic) produce stunning crisp wines with great minerality at affordable prices. If you find Jean Moreau's Clos des Hospices, grab it. In several vintages, I've found it the equal of some Batard-Montrachets, Chevalier-Montrachets, and Montrachets.

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