However, I decided to follow my heart and go with a Sauvignon Blanc. I did shake it up a bit by choosing a blend though. My choice was the Domaine du Salvard Cheverny, which comes from the Cherverny AOC (in Touraine, and just up the river from Sancerre). It's a blend of Sauvignon Blanc (85%) and Chardonnay (15%), which was aged on its lees. I found it at the Madison Square location, I haven't seen it anywhere else for $15.38 before taxes. So far so good. A nice Loire Valley wine for around $15. When I poured the wine, it showed a very light golden colour, with just a hint of green around the edges. The nose was nothing special, lots of minerals and flint with a hint of something grassy. It didn't smell like a traditional Loire Sauvignon Blanc, but I wasn't picking up much Chardonnay on the nose either. The theme for this month’s Wine Blogging Wednesday is white wines from the Loire Valley. Since the Loire is home to some of the best Sauvignon Blancs in the world, this was an easy one for me. And it doesn’t have to be about Sauvignon Blanc. There are plenty of other good Loire Valley wines like the Chenin Blancs from Vouvray, Muscadets from the mouth of the river and Cabernet Francs from Chinon and Bourgeuil (although these last are obviously not white wines). Unfortunately, Winnipeg isn't the best place to track down super-obscure or higher-end Loire wines (like the excellent Sauvignon Blancs from Didier Dageneau).
Although, to give credit where it's due, the MLCC does stocks a decent range of Loire whites, as do some of the private wine stores. The same doesn't necessarily hold true for reds though. Things got much better once I actually tasted it. In the mouth, it showed off lots of Sancerre-esque crispness and zippy mineral flavours, but with a bit of a softer feel to it. The flavours continued to develop, with tangy apples and more grass following the minerals. And the finish was amazing, very long and dry. In short, it was really good, and a great value. I plan to enjoy more of it this summer. The winemakers suggest serving it up with spicy food. That could work, but I'd probably be happier pairing it with one of the old standbys for Sauvignon Blanc. So be conservative and serve it up with lighter fish dishes (including Manitoba pickerel), lighter food with lots of herbal flavours or anything with goat cheese. With the presence of Chardonnay, even a lighter cream sauce might work. Try this little treat for a good match. Baked Goat Cheese Bites: Take 8 ounces of soft goat cheese and roll it into small rounds (about the size and shape of a cherry or a miniature boccocini). Mix fresh breadcrumbs with oregano (dry or fresh) and set it aside. Roll the cheese balls in olive oil and dip them in the breadcrumbs. Bake at 350 degrees Celcius for about 15 minutes or until golden. Let them cool for 5 minutes and mix into your choice of salads (I find it works well with a blend of fresh lettuce, baby zucchini slices, sweet onions and lots of herbs with a Dijon-based dressing). More recipes on prajituri.
Although, to give credit where it's due, the MLCC does stocks a decent range of Loire whites, as do some of the private wine stores. The same doesn't necessarily hold true for reds though. Things got much better once I actually tasted it. In the mouth, it showed off lots of Sancerre-esque crispness and zippy mineral flavours, but with a bit of a softer feel to it. The flavours continued to develop, with tangy apples and more grass following the minerals. And the finish was amazing, very long and dry. In short, it was really good, and a great value. I plan to enjoy more of it this summer. The winemakers suggest serving it up with spicy food. That could work, but I'd probably be happier pairing it with one of the old standbys for Sauvignon Blanc. So be conservative and serve it up with lighter fish dishes (including Manitoba pickerel), lighter food with lots of herbal flavours or anything with goat cheese. With the presence of Chardonnay, even a lighter cream sauce might work. Try this little treat for a good match. Baked Goat Cheese Bites: Take 8 ounces of soft goat cheese and roll it into small rounds (about the size and shape of a cherry or a miniature boccocini). Mix fresh breadcrumbs with oregano (dry or fresh) and set it aside. Roll the cheese balls in olive oil and dip them in the breadcrumbs. Bake at 350 degrees Celcius for about 15 minutes or until golden. Let them cool for 5 minutes and mix into your choice of salads (I find it works well with a blend of fresh lettuce, baby zucchini slices, sweet onions and lots of herbs with a Dijon-based dressing). More recipes on prajituri.