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PERFECT PAIRINGS WITH SANCERRE

by Jyll Jara, WSET II

Situated on the left bank of the upper Loire Valley you will find the once undisputed ruler of Sauvignon Blanc, the region of Sancerre. Magnificent hills of chalky limestone and flint dominate this cool continental French landscape. Sancerre gained its height of recognition post WWII as an excellent food pairing white wine in many a Paris bistro, thus escalating its popularity internationally well into the late twentieth century. A total of only 14 villages have the right to produce Sancerre, with current planted acreage totaling over 2,800 hectares (including Pinot Noir). Classic examples of Sancerre are bone dry with flinty, chalky, and lively citrus notes; exemplifying Sauvignon Blanc at its zenith. Most Sancerre is produced with minimum oak interaction, however some modern producers have been known to experiment with oak. Sancerre is one of the most food friendly wines due to its bracing acidity. Classic food pairings include fresh goat cheese, seafood, poultry, egg dishes, and green herbs such as basil, rosemary and thyme. Sancerre can be drunk young, however some bottles may benefit from aging 2-3 years.

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Domaine Cherrier Pѐre & Fils, Sancerre, 2012

Flinty, wet stones and lime citrus notes. Vibrantly aromatic.

oysters with lemon basil mignonette

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Vincent Gaudry “Le Tournebride”, Sancerre 2012

Classic perfume, grapefruit and lime notes. Smoky, mineral infused finish.

heirloom tomato salad with herbs and capers

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Henri Bourgeois “Jadis”, Sancerre 2011

Intense citrus notes balanced with herbal concentrates. Fresh, complex, and well balanced.

lobster and avocado salad

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Domaine Gerard Millet, Sancerre 2011

Expressive notes of grapefruit, limestone and mineral. Refined texture and freshness, leading into a long, clean finish.

savory spring vegetable and goat cheese tart

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Roger et Didier Raimbault, Vielles Vignes, Sancerre 2008

Currants and tropical notes of nectarine. Bright acid, intense with pineapple concentration and full, lush flavors.

roasted lemon herbed chicken

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Joseph Mellot, La Grande Châtelaine, Sancerre 2010

Rich and rounded with a touch of oak; striking citrus acidity. Notes of apricot and nectarine with a long, luxurious finish.

mushroom and goat cheese quiche

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