Pouilly Fumé - taste and name

I have seen a few places on the net recently that imply that Pouilly Fumé has a smoky taste, and that the name comes from that characteristic. An alternative theory for the name is that it come from the smoky bloom on the skin of the grape. I am aware that wines from the area are supposed to have a struck flint character, but it does seem rather exceptional to me that such a note has given the grape (locally Blanc Fumé) and the Appellation their names. I can't even say I have noticed a struck flint characteristic on any of the (admittedly rather few) Pouilly Fumé wines I have tried.

It seems most likely to me that the skin bloom is the root of the fumé name. Also that any struck flint characteristic is most likely to be sulphur (what other volatile substances are in flint or steel?) and is probably SO2, possibly coming from from the fermentation, or more likely added afterwards. But I'd be interested in hearing what others think or know about this.

I am aware that wines from the area are supposed to have a struck flint character, but it does seem rather exceptional to me that such a note has given the grape (locally Blanc Fumé) and the Appellation their names.

I agreed. I suspect the origins of the name are unrelated to the (potential) aromas of the wine.

Also that any struck flint characteristic is most likely to be sulphur (what other volatile substances are in flint or steel?) and is probably SO2, possibly coming from from the fermentation, or more likely added afterwards. But I'd be interested in hearing what others think or know about this.

The struck flint-like aromas are likely due to sulphides (not sulphite/SO2).

Thanks Ben. Could you say a few more words about the origin of these suspected sulphides? Would it be the hydrogen sulphide you tend to get in Syrah if you are not careful? Anything to do with the terroir?

Thank you for bring this up Steve. I have always thought that the smoky aroma of Pouilly Fumé is sort of like the King's new clothes: everybody says it there but it really isn't, at least to me.

Could you say a few more words about the origin of these suspected sulphides? Would it be the hydrogen sulphide you tend to get in Syrah if you are not careful? Anything to do with the terroir?

Sulphides are a natural byproduct of yeast during alcoholic fermentation, but the quantities produced depend on many factors (nutrient deficiency for the yeast and pesticide/insecticide use on the fruit are common causes of increased levels). They can also develop during elevage from, for example, lees contact or sunlight exposure. H2S will eventually react with other compounds in wine (such as ethanol) to form mercaptans (thiols) that smell like burnt rubber/cabbage/onion.

Personally, I have only noticed a flinty aroma (and I would describe it as flinty rather than smoky) in only a few Pouilly Fumé.