Loire Valley Sauvignon Blancs feature light to medium bodies, medium alcohol, high acidity, and no tannins. These characteristics are what have made Sancerre and Pouilly-Fumé a better match for food, and what made them a favorite of most French bistros. This helps keep the wines’ elegance and aromas of the grape. For starters, they tend to be more restrained, mineral, and herbaceous and therefore less fruity, plus they are not normally aged in oak, with most producers fermenting in stainless steel and or very old casks and purposely avoiding malolactic fermentation. Stylistically, Sauvignon Blancs from Sancerre and Pouilly-Fumé are completely different from those produced in the New World. Rocky soils of Central Vineyards in Loire Valley A good example of this is the Michel Redde et Fils Pouilly-Fumé La Moynerie, grown in a single vineyard with diverse subsoils of limestone, kimmeridgian marl, and clay with flint, lending to hints of smoke and gunflint in the glass. ![]() ![]() In Pouilly-Fumé, the soils are similar to those of Sancerre but usually have more Silex, hence the use of the word Fumé (smoky in French).
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