So maybe your stocks aren't doing so well, but you still want something nice with dinner. This 2006 Matthias et Emile Roblin Sancerre that we had at home last night is a good bet. Meghan tasted notes of lemon, stone, mineral, and that classic Sancerre flintiness.
Tim detected limestone, grassiness, and the aforementioned lemon. This wine, made from 100% Sauvignon Blanc, is definitely on the drier side and it stays on
the tongue for a while. For a Sancerre it's fairly fat on the mouth,
but does not have the glycerin-y element of some of the southern Loire
wines. It would stand well on its own and also paired well with our
dinner of roasted chicken, broccoli, and potatoes.
One important thing
about this one--as with most white wine, it's definitely better at around 55-60 degrees rather
than fresh out of the fridge. Cold it's perfectly fine, but when left
out to warm up a little its flavors really ripen. This wine reinforces
our belief that when in doubt about whites, you can always find a nice,
affordable Sancerre. At $19.99, it's a great bargain--we give it
(drumroll, please) an 8.5 out of 10.
