Production Method: cold fermentation, natural residual sweetness by stopping fermentation
Aging: none, bottled winter through summer
Serving Temperature: 40ºF - 45ºF
Aging Potential: enjoy young (up to two years)
Serve with: Appetizers, seafood, pasta, grilled foods
Story: The idea for Prairie Fumé was born in the fall of 1988 when winemaker Philippe and his wife Julie were dining out in Madison. While enjoying a bottle of Sauvignon Blanc, Philippe realized Wollersheim needed a fresh, fruity, light wine to offer, much like what they had experienced that evening. Luckily it was winemaking season, so Philippe quickly went back and referenced his old college text books and tried a new method of winemaking. By stopping fermentation before completion, some natural sweetness from the grapes remained to produce a fresh and fruity wine. In the spring of 1989, Prairie Fumé was bottled, introduced and released. It quickly gained national recognition and won multiple gold medals in wine competitions. As Bob Wollersheim would say, it was the beginning of the “Prairie Fumé phenomenon,” which continues to this very day.
History: started making Prairie Fumé in 1989