I Love French Wine and Food - A White Sancerre

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If you are finding for fine French wine and food, you should consider the Loire Valley region of central France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine study tour in which we quote a white Sancerre wine based on the Sauvignon Blanc grape coming from the eastern part of the Loire Valley.

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The Loire is longest river in France. Among eleven France's wine-growing regions the Loire Valley number three in total vineyard acreage. This region is subdivided into four sections going from west to east: Nantais, Anjou-Saumur, Touraine, and Central Vineyards, the home of the wine reviewed below. This region's major white grape is Sauvignon Blanc and major red grape is Pinot Noir.

Bourges is a town of over seventy thousand people that's approximately in the town of France. It's an old style store town with a high and fine Cathedral, the Thirteenth Century Cathédrale St-Étienne that is surely something to see. It is a World legacy Site. Don't miss the Fifteenth Century Palais Jacques-Coeur (Palace) that was used as a model for some New York City Fifth Avenue mansions. For natural attractiveness visit the marshes of the Voiselle and Yevre rivers.

Before reviewing the Loire wine and imported cheeses that we were lucky adequate to buy at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Salade de Faisan (Pheasant Salad). For your second course savor Noisette de Biche (Deer Medallions). And as dessert indulge yourself with Poire Rotie au Beurre (Pear Roasted in Butter).

Our Wine quote course All wines that we taste and quote are purchased at the full retail price.

Wine Reviewed
Marnier-LaPostolle Chateau de Sancerre Rouge 2003 12.5% alcohol about

Let's start by quoting the marketing materials. Tasting Note: Straw yellow color; grapefruit and mineral notes on the note; clean and refreshing citrus/grapefruit and herbal flavors. Serving Suggestion: Shellfish; goat's cheese dishes; veggie dishes. And now for my review.

My first meal consisted of poached salmon-colored trout in red pepper (the vegetable, not the spice) sauce with boiled rice. The wine tasted like a Chablis, full of lemon and steel with some herbal notes. When I tried it with a salad composed of Clementines, baby spinach, pear, and mango accompanied by a sweet mustard dressing the Sancerre became more acidic while retaining its flintiness. It took on floral aspects when faced with home-made (my grapes, person else's) jelly.

The second meal was a purchased organic spinach pizza. The wine was floral, round, and even a bit sweet. It was quite pleasant. With an apple-rhubarb tart the Sancerre was nicely acidic and feathery.

The third pairing involved a lightly sautéed chicken breast, boiled rice, and a spicy tomato-based Turkish salad. It was round, light, and quite long. Then I added a Tunisian hot pepper sauce (harissa) to the bland meat. Interestingly adequate the Sancerre became fruitier and somewhat shorter.

Instead of finishing the bottle with cheese I went to a cheese-less lasagna made with whole wheat noodles, tomato sauce, peas, and ground chicken. The wine was very fruity and quite round. Its refreshing acidity surely cut the grease.

One of the classic wine and cheese pairings taught in schools and verified in custom is Sancerre and goat's milk cheese, preferably Crottin de Chavignol coming from the same area as the wine.

Final verdict. This is a fine wine. I like Sancerre but find it somewhat overpriced. I am all the time ready to try other Sancerre, finding for best value.

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