The wonderful thing about really good Sancerre is that, though made from the Sauvignon Blanc grape, it doesn’t taste like most Sauvignon Blanc, which can be raspy and vegetal. Good Sancerre, such as Mellot’s, has a chalky minerality underpinning the bite provided by the grape. A vivid finish thanks to its brilliant acidity keeps it fresh.
Joseph Mellot, Sancerre (Loire Valley, France) 2016
By Michael Apstein