Comments on: Spring for Sancerre http://www.drvino.com/2007/03/22/spring-for-sancerre/ wine talk that goes down easy Tue, 06 Jan 2009 21:35:33 +0000 http://wordpress.org/?v=abc hourly 1 By: Tommaso http://www.drvino.com/2007/03/22/spring-for-sancerre/comment-page-1/#comment-6959 Tommaso Thu, 12 Apr 2007 14:28:49 +0000 http://drvino.com/2007/03/22/spring-for-sancerre/#comment-6959 Tyler, I have a glass of sauvignon blanc with chevre and crackers before dinner almost every night (at least when I'm home). I guess you could say that I'm addicted to it. Regarding Sancerre - I'll never forget one that I had in a wine bar in Paris many years ago. It came out of an unmarked bottle, or should I say container. I haven't been able to find anything like it here. For me Sancerre is a little pricey for an everyday white, but I will look for the one you recommended to try on a weekend when I splurge a little. Thanks. Tyler,

I have a glass of sauvignon blanc with chevre and crackers before dinner almost every night (at least when I’m home). I guess you could say that I’m addicted to it.

Regarding Sancerre - I’ll never forget one that I had in a wine bar in Paris many years ago. It came out of an unmarked bottle, or should I say container. I haven’t been able to find anything like it here. For me Sancerre is a little pricey for an everyday white, but I will look for the one you recommended to try on a weekend when I splurge a little. Thanks.

]]> By: Steve http://www.drvino.com/2007/03/22/spring-for-sancerre/comment-page-1/#comment-1053 Steve Thu, 22 Mar 2007 16:49:04 +0000 http://drvino.com/2007/03/22/spring-for-sancerre/#comment-1053 Doc, I actually like Loire reds with chevre -- the high acidity and green pepper of the Cab Franc seems to work very well. The key is to get a very basic light cuvee (read: cheap) as the increased extract in the more expensive ones is unwanted and lost on the cheese. Of course if the above two guys were present, I too would be forced to serve a white wine. For the most part methinks Loire wine + chevre = good. Even bring on the Muscadet Doc,
I actually like Loire reds with chevre — the high acidity and green pepper of the Cab Franc seems to work very well. The key is to get a very basic light cuvee (read: cheap) as the increased extract in the more expensive ones is unwanted and lost on the cheese. Of course if the above two guys were present, I too would be forced to serve a white wine. For the most part methinks Loire wine + chevre = good. Even bring on the Muscadet

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