Fumé
French for "smoked."
Fumet
An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
fumé: Smoked
fumet: The essence or concentrated flavour
G ...
Fumé - A French term used to describe foods that are prepared by 'smoking'.
Fumet - A concentrated liquid obtained by reducing a stock, particularly fish or mushroom, used to fortify or enhance the flavor of a sauce, soup, or stock.
Fumé (Fr.): smoked.
Fumé Blanc: same as Sauvignon Blanc, the two names are used interchangeably.
Pouilly-Fumé = Fumé de Pouilly = Pouilly-Fume = Fume de Pouilly Pronunciation: pooh-YEE few-MAY Notes: This is a highly regarded dry white wine. Substitutes: Sauvignon blanc ...
BLANC FUMÉ (FR)
Around the village of Pouilly-sur-Loire, in the central part of France's Loire region, Blanc Fumé is the name used for the Sauvignon blanc grape.
saumon fumé: smoked salmon
saupiquet: classis aromatic wine sauce thickened with bread crumbs
sauté(e): browned in fat ...
BLANC FUMÉ
Name given to the Sauvignon in the Pouilly-on-Loire, from where name "pouilly-fumé" (not to be confused with the pouilly-on-Loire and pouilly-fuissé of Burgundy).
BOISÉ (TIMBERED)
Says itself of a wine to the taste of new barrel.
BONDE ...
Within France, Sauvignon Blanc was not particularly popular until the mid-1960s, when the wine-drinking elite decided that the wines of Pouilly Fumé and Sancerre were worth acclaim.
Jambon, French for "ham." Jambon fumé is smoked ham, jambon cru is raw ham.
 See also: Wine, Smoke, Smoked, Sauce, Flavor
  
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