Food pairing

Dry white Sancerre

Chavignol goat cheese

The pairing the appellation is famous for: the goat's-milk crottin made among the same hills as the wine, matched to Sauvignon Blanc whose acidity cuts through the cheese's tang and richness.

Pour

Domaine Vincent Pinard Chêne Marchand, Gérard Boulay Clos de Beaujeu

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Taut, unoaked white Sancerre, often from flint

Oysters and shellfish

Briny shellfish wants a white with high acidity, restrained fruit and no oak. Sancerre's leaner styles, especially from flint soils, do the job of a squeeze of lemon.

Pour

Domaine Vacheron Les Romains, Domaine Delaporte Silex

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Classic to lightly textural white Sancerre

River fish, herbs and beurre blanc

The Loire's own fish course: delicate white flesh, fresh herbs and often a butter sauce sharpened with shallot and vinegar. The sauce decides how broad the wine should be.

Pour

Alphonse Mellot La Moussière, Domaine Claude Riffault Les Boucauds

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Fresh, aromatic white Sancerre

Asparagus and spring vegetables

Green vegetables are hard on many wines, but Sauvignon Blanc's herbal, citrus character is one of the few that welcomes them.

Pour

Domaine Lucien Crochet Le Chêne Marchand, Domaine Fouassier Les Romains

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Sancerre Rouge from Pinot Noir

Roast poultry, mushrooms and Sancerre Rouge

Sancerre Rouge is a light to medium-bodied Pinot Noir with red-fruit perfume and gentle tannin, which makes it at home with browned poultry and earthy mushrooms.

Pour

Domaine Vacheron Belle Dame, Sancerre Rouge from Domaine Vincent Pinard

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Precise, unoaked white Sancerre

Sushi and sashimi

Raw fish, rice and a little soy or citrus suit a precise, unoaked white. Sancerre's acidity and restraint keep the fish tasting clean.

Pour

Domaine Delaporte Silex, Domaine Vincent Pinard Chêne Marchand

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Aromatic, bright white Sancerre

Vietnamese and Thai herb-led dishes

Coriander, mint, Thai basil, lime and lemongrass are some of Sauvignon Blanc's best partners. Sancerre works well with Southeast Asian dishes as long as the chilli is kept in check.

Pour

Domaine Lucien Crochet Le Chêne Marchand, Domaine Fouassier Les Romains

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White Sancerre with grip, or a light Sancerre Rouge

Charcuterie, rillettes and terrines

The Loire's charcuterie board, with rillettes, terrine and a crisp baguette, needs acidity to cut through fat. White Sancerre provides it, and a cool, light red works too.

Pour

Domaine Vacheron Les Romains, Gérard Boulay Clos de Beaujeu

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Broad, textured or concentrated white Sancerre

Veal and chicken in cream sauces

French cream sauces need a white with both acidity and weight. Sancerre's richer cuvées and riper vintages bring enough body, and enough freshness to keep the dish from feeling heavy.

Pour

Alphonse Mellot Edmond, Henri Bourgeois Jadis

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Sancerre Rouge or rosé, or a ripe white

Salmon, tuna and meaty fish

Fish with firm, oily flesh is where a light Pinot Noir comes into its own. Sancerre Rouge and rosé suit salmon and tuna as well as a ripe white.

Pour

Domaine Vacheron Belle Dame, Sancerre rosé from Domaine Vacheron

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Sancerre rosé, or a ripe white Sancerre

Summer tomatoes and grilled vegetables

Summer cooking full of tomatoes, olive oil and herbs is made for dry rosé. Sancerre's Pinot Noir rosé, or a ripe white, keeps pace with acidity and smoky grilled flavours.

Pour

Sancerre rosé from Domaine Paul Prieur, Sancerre rosé from Domaine Claude Riffault

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White Sancerre with bottle age

Aged hard cheeses and older Sancerre

As white Sancerre ages it gains savoury, nutty and honeyed notes. Those suit the salty, nutty flavours of aged mountain cheeses better than a young, sharp wine does.

Pour

François Cotat La Grande Côte, Domaine Thomas-Labaille Les Monts Damnés

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