yesterday was an afternoon in the kitchen and cooking required something to open the palate. amuse bouche for the evening was roasted figs on chevre. soup was a mild cucmber gaspacho. grilled tenderloin with "grape picker" potatoes with a baby lettuce and herb salad for the meal. cheese course was a pungent soft (unknown french origin) cheese, a brie, and smoked gouda. dessert was a tarte tatin. the wines for the meal were to be a young caymus (2008) and an older one (2000) with chateau segur sauternes 1998 for dessert (they say sauternes, but it is quite close to barsac, i must look at the geography).
there are a lot of tastes in the preparation of that meal. generally, i think working with that mix of foods calls for a crisp white wine with great minerality and acid. WINE FOUND!
Domaine Cherrier et Fils 2008 Sancerre. this is a village wine not a single vineyard offering, but it really shows everything there is in a Sancerre. the color is a pale yellow. the nose is citrus- lemon and lime, with a hint of melon. there is a flinty minerality and crisp acidity. the finish is clean and pure citrus fruit, maybe kiwi.
the wine stood up to the aromas and tastes of the kitchen. it is spot on for the price range of the blog and is a wonderful example of its terroir. great wine and i would highly recommend it.
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