Sancerre, the consummately food friendly white of the Loire Valley, is a wine that almost wasn’t. Originally dedicated to Pinot Noir, Sancerre would not be replanted with Sauvignon Blanc if not for the destruction of phylloxera, a root-attacking louse brought from the US that devastated vineyards through France in the 1800s. Seeing the promise of this grape in Sancerre’s chalky soils, producers quickly became converts.
Our featured producer, Domaine Bailly-Reverdy, owes much of its success to Sancerre’s affinity for food. In 1956, after the marriage of Bernard Bailly and Marie-Thérèse Reverdy a...Read More