aging affects on taste

[Innkeeper]

Maybe I'm oversimplifying, but the only things about a wine that tell me I should have aged it longer are 1. if it is still "closed", and 2. if it (usually a red) has harsh tannin and plenty of acid and other balancing factors to let it go forward.

It doesn't sound like your Pouilly-Fuisse fell into either category. As far as comparing it to Chablis, it is sort of apples and oranges. You described what at P-F should taste like. A Chablis is much less fruity and gives a flinty-steely taste. An aged out Chablis simply gives more of the same. Lots of people enjoy old Chablis.