Sancerre
Producers such as Fouassier, Mellot and Philippe Raimbault make up much of our Sancerre, with Loire leading.
Sancerre questions
What is Sancerre wine?
Sancerre is a dry white wine appellation in France's Loire Valley, made mainly from Sauvignon Blanc. Its wines are known for high acidity, citrus, green apple, herbs, and a stony character linked to local limestone and flint soils. A small amount of red and rosé Sancerre is also made from Pinot Noir.
What does Sancerre taste like?
Most white Sancerre tastes crisp and dry, with lemon, grapefruit, gooseberry, fresh herbs, and mineral notes. The expression can shift with the soil. Flint often gives a smoky edge, while limestone can bring a chalky feel and bright acidity. Oak is usually subtle or absent, so the fruit remains clear.
What food pairs with Sancerre?
Its acidity works especially well with goat cheese, oysters, grilled white fish, and salads with tangy dressings. Try it with chèvre, asparagus risotto, sushi, or chicken with herbs. Its citrusy freshness can handle salty and herbal foods, though very sweet sauces or heavily charred dishes may overpower its finer flavors.
Should Sancerre be chilled?
Serve white Sancerre cool, around 45 to 50°F, to highlight its freshness and aroma without muting the flavor. A bottle taken from a standard refrigerator can sit for about 10 minutes before pouring. Most examples drink best young, although concentrated bottlings can develop honeyed, nutty complexity over several years.