![]() While not typically exported in large amounts, they are well-made and attract a loyal French following. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.Ībout ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography-rolling hills and steep slopes from about 600 to 1,300 feet in elevation-with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s. Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. Pouilly-Fume, from the opposite bank of the Loire, comes from a large diversity of glacial soils and is normally more austere and minerally. It is more flowery and subtle than many of its type. The Sancerre is a composite of the three soil types in the district: calcareous clay, limestone, and flint. The Sancerre and Pouilly-Fume both originate from the Jolivet estate. Perfect for the sweet reprieve of a Saturday that. I feel like this Sancerre is the perfect drink to run away with, it’s an escapist wine. They are fermented cool rather than cold and are left of their lees for four to six months, gaining subtle but complex aromas as a result. There is never a wrong time to drink Sancerre and I’ll fight anyone who disagrees Give me a sunny fall Saturday and I have no excuse but to open a bottle of Jacques Dumont Sancerre to accompany my lunch. His wines show the benefits of stainless steel vatting with naturally occurring yeasts. ![]() Of course, the wine is dominated by fruity. He believes strongly in letting nature make the wine as much as possible, and seeks to tame the more aggressive qualities of the Sauvignon Blanc variety. This is one of the more economically successful appellations of the Loire Valley, one in which growers can expect a good return even on entry-level wines. Foodpairings aroma wheel made me think even more critically about this particular Sancerre and what made it special. Pascal owns an estate of more than 40 acres evenly divided between two appellations. Founded in 1985, this specialist in the wines of Sancerre and Pouilly-Fume has very quickly gained a leading position with the Michelin-starred restaurants of France. The house of Pascal Jolivet is one of the youngest and most dynamic in the Loire Valley.
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