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Loire-like

The Loire Valley offers a cooler climate than much of France, one where (with the notable exception of Cabernet Franc) the white varieties of Sauvignon Blanc, Chenin Blanc and Melon de Bourgogne thrive. Central valley vineyards (Vouvray, Anjou and Savennieres) are famed for their Chenin Blanc, now also widely planted in South Africa, while Sauvignon Blanc from the upper valley villages of Sancerre and Pouilly-Fumé have been celebrated for centuries. Sauvignon’s international reach now stetches half-way across the globe from Coastal Chile to Marlborough in New Zealand.
Fresh whites with high acidity, both Chenin and Sauvignon Blanc love seafood, the best sites (often calcitic) impart a minerality that loves goat’s cheese. Sauvignon’s signature cut-grass note is the perfect marriage with fresh herbs and salad.
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