Sancerre Blanc AOC - Guy Saget

Sancerre Blanc AOC - Guy SagetGuy Saget's Sancerre Blanc from the Val de Loire reveals a bright, light yellow color in the wine glass. When swirling the glass, one can perceive a first-class balance in this white wine, as it does not stand out on the walls of the glass, neither watery nor syrupy or liqueur-like. The first nose of the Sancerre Blanc flatters with notes of grapefruit, honeysuckle and lemongrass. Lovage, sun-warmed rocks and green peppers join the fruity components of the bouquet. The Guy Saget Sancerre Blanc presents itself to the wine lover wonderfully dry. This white wine is never coarse or meager, but round and smooth. Balanced and complex, this crisp white wine presents itself on the palate. The final of this youthful white wine from the wine-growing region of the Val de Loire, more precisely from Sancerre, finally thrilled with considerable reverberation. The finish is also accompanied by mineral hints of the soils dominated by limestone and flint. Vinification of the Guy Saget Sancerre Blanc This wine clearly focuses on one grape variety, and that is Sauvignon Blanc. Only impeccable grape material was brought in for this wonderfully balanced single varietal wine from Guy Saget. In the Val de Loire, the vines that produce the grapes for this wine grow on soils of clay, flint and limestone. Sancerre Blanc is an Old World wine in the best sense of the word, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the hand harvest, the grapes immediately enter the press house. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. Once fermentation is complete, the Sancerre Blanc can continue to harmonize on the fine lees for a few months.... Food recommendation for the Guy Saget Sancerre Blanc This French white wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompaniment to leek soup, stir-fried vegetables with fish or red onions stuffed with couscous and apricots.