![]() Sancerre is a wine-producing appellation located on the eastern side of Frances Loire Valley, in northwestern France, and wines from this region are commonly called Sancerre as well. It’s important to remember that the shelf life of unopened wine depends on the type of wine, as well as how well it’s stored.ĭon’t Miss: What Is The Best Wine App What Is Sancerre And Where Does It Come From Unopened wine can be consumed past its printed expiration date if it smells and tastes OK. Though unopened wine has a longer shelf life than opened wine, it can go bad. That leaves Sancerre, a special case because the wines cannot be so easily dismissed, even though they are rarely objects of desire. Regardless, they know that Sancerre by the glass or bottle will become the most-ordered wine on the list. The comfort that comes from spotting a pinot grigio or Sancerre on the list is exactly why these wines are so despised in some quarters, namely by the sommeliers who have worked so hard to put together exquisite bottles that will both flatter the food on the menu and reflect the ethos of the restaurant. Who can argue with this logic? Nobody should be made to feel anxious about wine. Ill just have the pinot grigio, please, one says, while breathing, thank you in silent relief. Rather than hazard the unknown by selecting a wine from an unfamiliar place, a consumer can choose a name that is safe. For many, an awareness of these wines defuses the hideous, anxiety-soaked ritual of pondering a wine list and making a decision. Their estate is set in the heart of the appellation in the small village of Chavignol which, apart from wine, is very well known for its goats cheese.People enjoy these wines, of course, but more than that, they know them in a way that does not require thinking or consideration. Pierre Martin is the 4th generation to take over the family estate having taken over from his father Yves in 2004, who is still very much involved as mentioned above. Both Pierre and his father taste it regularly to ensure it is removed and bottled at the perfect moment. After this process is complete the wine is left on fine lees with battonage (wooden slats in the tank rather than left in barrel) to age and develop. It is done in small, temperature controlled vats. The wine is left for a cold settling before being fermented on natural, indigenous yeasts in small batches. ![]() ![]() The grapes are pressed mechanically and the juice is run away by gravity. This wine will be delicious when served with cold starters, seafood, fish (sushi, sashimi), veal or poultry and goats cheese.įor Chavignol, the grapes are grown on a stoney limestone soil and are mechanically harvested, before being sent to the winery where Pierre Martin’s father himself still sees over the wine making process in a consultancy role – after his son took over the 11.5 hectare estate. It has a lingering long finish and has acidity to balance, resulting in a thirst quenching glass of wine. The palate is rich, with a creamy, rounded mouth feel – it is well-balanced and enhanced by the introduction on the palate of a nice minerality finish from the stoney limestone on which the grapes are grown. It is a wine with a pleasant, delicate and elegant nose which reveals hints of fleshy fruits like white peach and pear all mixed with the delicate addition of white flowers and blossom. Vigneron de Chavignol, the Sancerre from Pierre Martin is a great bottle of regional Sauvignon Blanc. ![]()
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