You know how it's so annoying when people who live in great climates complain about the weather? Me too but I don't care cause it's fucking HOT these days and I do not like it! Also the thing is I'm allowed to complain because I am going to tell you about a really stunning wine to cool off with, generally and specifically.
That is, unsurprisingly, Sancerre. Now, Sauvignon Blanc is, as I'm sure you all remember because you do nothing but read this blog, generally a tart and tasty wine with an acerbic personality. If you don't remember, just click here for a refresher on this refresher. I'm pretty sure everyone but Brittany Flores should have just clicked there. Brittany, your loyalty is a treasure; your encouragement my sun.
Vis-a-vis treasure, ditto Sancerre. Sancerre is Sauvignon Blanc specific to the Sancerre region of France. While New Zealand Sauvignon Blancs (such as the delicious Kono, available at TJ's for like 8 bucks) are quite aromatic, Sancerres tend to be a little more reserved but with a cool, subtle flavor that will cool you down quick. I mean, it's French cheerleader wine. What is colder and bitchier than that? I paired the Sancerre I had on hand with my air conditioner:
The 2011 Laurent Reverdy is a little pricier than most of the wines I get, but the wine lady at Trader Joe's swore it was worth it. With the AC on and my best friend on her way over for dinner, it felt like the right time to find out.
This wine has everything you want from a Sauvignon Blanc, especially on a hot day, plus more. It's subtle and tart. It's bright and light and goes with all my sundresses. It's got green apple, pink grapefruit, wet stone and under-ripe pear on the nose, with a slightly savory note and gentle creaminess on the palate, almost like a hint of goat cheese. What's great also is that this is a really nicely balanced wine, so even as it warms up the alcohol doesn't assault the senses. Light petillance (Brittany knows what I'm talking about) intensifies the aroma. Pairs well, I hope, with scallops, asparagus and lemon pepper quinoa. The acid should help it stand up well to the strawberries we've got for dessert, and although the meringues I baked yesterday (off this recipe from my former food blog) are undoubtedly too sweet to pair with it, the Frenchness feels oh-so-proper. Cheers to Saturday night!