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Sancerre

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Sancerre is a world-renowned terroir. Vines have been grown in Sancerre and along the banks of the Loire since ancient times. In the 12th century, the Augustinian monks of Saint-Satur Abbey and the Counts of Sancerre promoted their red wines made from Pinot Noir grapes. These wines were a great success. Duke Jean de Berry himself considered Sancerre wine to be one of the best wines in the kingdom.

The Sancerre vineyards were destroyed by phylloxera at the end of the 19th century. Instead of replanting only Pinot Noir, winegrowers added Sauvignon Blanc to the Pinot Noir. The quality of Sancerre wine has remained consistent ever since. White wines made from Sauvignon Blanc have been classified as AOC since 1936. Red and rosé wines made from Pinot Noir have been classified since 1959.

Located east of the city of Bourges, the Sancerre vineyard covers approximately 2,770 hectares. The appellation covers 14 communes: Bannay, Bué, Crézancy, Menetou-Râtel, Ménétréol, Montigny, Saint-Satur, Sainte-Gemme, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny, Vinon, and of course Sancerre.

The Sancerre vineyards are planted on three types of soil. The white soils are located in the west of the region, on the hillsides. The wines produced from these clay-limestone soils are more full-bodied. On the hillsides in the center, the caillottes are characterized by stony, limestone soils, which give the wine floral notes. Finally, on the hills to the east of the vineyard, the clay-siliceous soils produce firm, mineral wines.

The quality of Sancerre wines is well established. On 1Jour1Vin, an online wine retailer, you can find all the best vintages at the best prices, direct from the producers: Alphonse Mellot - La Moussière, Domaine Vacheron, Domaine Delaporte, Pascal and Nicolas Reverdy, Domaine Henry -Pellé, and more.

Vineyard and winemaking

The Sancerre vineyard is located in the Centre-Val de Loire region, mainly in the Cher department. The vineyard covers almost 3,000 hectares, with around 360 estates. It is a hillside vineyard on the left bank of the Loire, on the edge of the Paris basin. Its location is therefore relatively good, which explains the quality of the wine. The exposure can be very variable, sometimes creating microclimates. This allows the grapes to develop a complex flavor. The Sancerre region protects the vines from the wind thanks to the hillsides and from rain thanks to the low rainfall in the region. The grapes can therefore ripen without being damaged. The soils of the Sancerre estates are mainly limestone, allowing water and moisture to drain away easily. Sancerre Blanc is made exclusively from Sauvignon B grapes, while Sancerre rosé and red are made from Pinot Noir grapes.

Color, nose, and bouquet

White Sancerre has a pale yellow color, slightly lighter than champagne. Red Sancerre has a ruby color, while rosé tends toward gray. White Sancerre offers tart notes of orange and grapefruit mixed with acacia and mint. Depending on the soil, the white may also have hints of blackcurrant and narcissus. Red Sancerre tends to lean towards red fruits, particularly cherry and morello cherry, with hints of venison. You can enjoy additional complexity by tasting Sancerre red wines from estates where the wine is aged in oak barrels. Finally, the rosé wines offer sweet summer flavors reminiscent of peaches. The limestone soil of the Sancerre region allows the wine to develop powerful and recognizable aromas that unfold slowly on the palate. The stony soils produce lighter wines whose aromas develop more quickly on the palate. Sancerre white wine is a dry wine that remains fresh and offers a roundness on the palate. The red wine is much more balanced and has a pronounced taste. The rosé is a dry wine that remains rich and balanced thanks to its sweet notes. Whether white, red, or rosé, Sancerre wines can be enjoyed young, after between one and three years of aging. However, they can also become very good vintages. Sancerre also offers "millennium vintages" from 1959 and 1989. In general, the best years for Sancerre are 1959, 1976, 1989, 1990, 1995, and 2005.

Sancerre in gastronomy

Depending on their color, Sancerre wines pair well with different dishes. White Sancerre is the perfect accompaniment to fresh cheese, especially goat or sheep cheese. Staying within the AOCs of the Centre-Val de Loire region, Crottin de Chavignol pairs very well with this type of wine. Bouchons du Sancerre or Salers are also excellent choices. Fresh dishes such as fish, especially smoked salmon, and shellfish are also wonderful accompaniments to white Sancerre, as are spicy dishes or fish in sauce, such as pike. Red Sancerre is much better suited to main courses of poultry and red meat, as well as charcuterie.

More information on the website of Sancerre