The Paul et Jean-Marc Pastou Sancerre represents one of the Loire Valley's most serious producers; citrus and grass in the aromas; medium bodied; crisp finish; pair with a salad of salmon and capers.
Italian egg bake
Sauvignon Blanc offers crisp acidity to balance the egg richness.
Romaine salad with anchovy dressing
Sauvignon Blanc's herbaceous notes pair well with the anchovy and garlic flavors.
Creamy Italian rice dish
Sauvignon Blanc's acidity cuts through the creamy risotto, enhancing flavors.
Creamy cheese pasta
Sauvignon Blanc provides refreshing citrus notes that cut through the creaminess.
Bread with beans and cheese
Sauvignon Blanc offers crispness to cut through the savory elements.
Beans cooked with bacon and sausage
Sauvignon Blanc provides acidity to cut through the richness of the dish.