Riffault Sancerre

Sancerre is a name most often tied to Sauvignon Blanc, and wines sold under it are usually dry, unoaked whites built on citrus and mineral tension rather than weight. Expect lemon and grapefruit peel, green apple, and gooseberry or fresh-cut herbs on the nose. On the palate, a bottle in this style typically shows high, bracing acidity, a light to medium body, and a flinty or chalky edge, with no tannin to speak of. The finish tends to be clean and fairly long, with a citrus-pith snap rather than sweetness. Since the listing gives no vintage or tasting notes, treat all of this as the usual profile for the style, not a measured description of this particular bottle. The high acidity makes it a food wine. It suits fresh goat cheese, which is the classic match, and also oysters, grilled white fish, shrimp, and ceviche. It works with salads dressed in lemon or vinaigrette, and with asparagus, green beans, and herb-heavy dishes that tend to clash with softer, richer whites. It can also cut through fried foods such as calamari or fish and chips. Avoid heavy cream sauces and very spicy dishes, which flatten its crispness. Serve it well chilled, around 7 to 10°C (45 to 50°F). Colder than that mutes the aromatics, and warmer lets the acidity feel sharp and the fruit turn slack. Decanting isn't needed, and a short time in the glass is enough. A medium white wine glass with a slightly narrowed rim focuses the citrus and herbal aromas better than a wide bowl. Wines like this are generally made to drink young, within a couple of years of release, while the fruit is bright and the acidity is lively. Most Sauvignon Blanc of this type doesn't gain much from long cellaring, so open it soon rather than saving it.