Joseph Mellot Pouilly-Fume Le Tronsec 2022

Drinking Joseph Mellot Pouilly-Fume Le Tronsec 2022 from France is like sipping wine tradition and history, as Domaines Jospeh Mellot has been producing high quality wines for over 500 years! Founded in 1513, the marque continues its tradition of excellence with Catherine Corbeau-Mellot at the helm. We found this white wine from the Loire Valley to be delicious sipped on its own or paired with a variety of food. We paired it with our recipe, Luxury Experience – Coquilles St. Jacques and it was rich, lovely, and slightly decadent. Imported by Albert Bichot USA LLC. 

Joseph Mellot Pouilly-Fume Le Tronsec 2022, France 

Tasting Notes: The color is vibrant yellow with a slight green tinge. Mineral notes of limestone and clay, citrus notes, and hints of yellow fruit on the intense, aromatic nose that follow through on the palate for a delectably long and lingering, and powerful mouthfeel finish.

Pairing Suggestions:  Poultry cooked with lemon, blanquette of veal, local cheeses from the wine region.

Luxury Experience Pairing

With its rich and powerful nuances, we paired Joseph Mellot Pouilly-Fume Le Tronsec 2022 with our recipe for Luxury Experience – Coquilles St. Jacques, which complemented the layers of flavors of the wine.

Luxury Experience – Coquilles St. Jacques is made with sauteed sea scallops, sliced mushrooms, and parsley, and enhanced with a Beurre Blanc (white butter sauce) kissed with Joseph Mellot Pouilly-Fume Le Tronsec 2022, melded with Swiss cheese, nestled on a bed of rice, topped with buttery breadcrumbs, and baked until golden. While we served it as an appetizer presented on individual scallop shells, you can also make it as a casserole to serve family-style.

Luxury Experience – Coquilles St. Jacques

Luxury Experience – Coquilles St. Jacques
Serves 4 as an appetizer or first course, 2 as a main course.

Scallop Ingredients:

Method for the Scallops: Heat a sauté pan, add the butter, then add the mushrooms and cook until softened. Add the wine and continue to sauté the mushrooms and add the scallops to the pan and sauté until scallops are opaque.

Remove the mushrooms and scallops from the pan with a slotted spoon and set aside. You will use the pan juices in the Beurre Blanc sauce.

Beurre Blanc Sauce Ingredients: 

Method for the Beurre Blanc: Mix the milk and cornstarch in a small bowl and stir until smooth. Add all ingredients to the saucepan and cook until slightly thickened. Add the reserved mushrooms and scallops to the sauce.

Rice Ingredients:

Method for the Rice: Add ingredients to a saucepan. Bring to a boil, then cover, and lower heat until rice is cooked, and water has evaporated.

Buttered Breadcrumbs Ingredients: 

Method for the Breadcrumbs: Mix melted butter and breadcrumbs together, set aside.

Garnish Ingredients:

Fresh Parsley and Lemon Wedges

Pro-Tip: Spray baking shells or casserole dish with vegetable spray or brush with melted butter. Spray half-cup measuring cup with vegetable spray or brush with melted butter. Add rice and press down, then unmold onto individual baking shells.

Plating and Baking: Add rice to individual scallop shells or baking casserole. Top with scallop mushroom beurre blank mixture, and top with buttered breadcrumbs. Bake in a 400-degree Fahrenheit oven until breadcrumbs are golden and mixture is bubbling.

Presentation: Garnish with fresh parsley and serve with lemon wedges.

Until next time, Cheers and Bon Appetit!

For more information on Joseph Mellot Pouilly-Fume Le Tronsec 2022, France, or the extensive line of Domaines Joseph Mellot wines, please visit their website: https://josephmellot.com/en/.

Joseph Mellot
Telephone: +33-0-2-48-78-54-54, +33-0-2-48-54-00-90
Telephone Hours: Monday through Friday, 8:15 am – 12:00 pm, 1:30 pm – 5:00 pm
Email: contact@josephmellot.com
Website: https://josephmellot.com/en/
Instagram: www.instagram.com/joseph_mellot/
@joseph_mellot

Albert Bichot USA LLC
PO Box 5576
Glen Allen, Virginia 23058
United States
Email: info@albertbichot-US.com
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