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Sancerre (wine)
Sancerre is a French wine ''Appellation d'origine protégée'' (AOP, formerly Appellation d'origine contrôlée or AOC) for wine produced in the area of Sancerre in the eastern part of the Loire valley, southeast of Orléans. Almost all of the appellation lies on the left bank of the Loire, opposite Pouilly-Fumé. It is well regarded for and primarily associated with Sauvignon blanc.〔E. Asimov ''"(Sancerre: Say It With Feeling )"'' New York Times, April 15th, 2009〕 Some Pinot noir is also grown,〔J. Ray ''(Top 10 Loire wines )"'' The Telegraph, January 28th, 2009〕 accounting for around 20% of the region's production, making mostly light red wines for quaffing under the designation of ''Sancerre Rouge''. A rosé style from Pinot noir is also produced in a style similar to Beaujolais.〔A. Bespaloff ''Complete Guide to Wine'' pg 90-94 Penguin Books 1994 ISBN 0-451-18169-7〕〔J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 180-182 Abbeville Press 2003 ISBN 0-7892-0883-0〕
White Sancerre was one of the original AOCs awarded in 1936, with the same area being designated for red wines on 23 January 1959. The AOC area has expanded fourfold over the years, most recently on 18 March 1998. The town lies on an outcrop of the chalk that runs from the White cliffs of Dover down through the Champagne and Chablis. A series of small valleys cut through the chalk, each with their own soils and microclimate and terroir. In the east are the "flints" that make minerally, long-lived wines. Between the town and Verdigny the soil consists of marl and gravel – "les caillottes" – producing fruity, well balanced wines. And in the southwest, away from the river towards Menetou-Salon, the chalky "terres blanches" (white ground) produce weightier wines. Most – but not all – of the Sauvignon Blancs are unoaked.〔H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 122-123 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4〕〔T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 211-212 Dorling Kindersley 2005 ISBN 0-7566-1324-8〕
==History==
The area around Sancerre was likely first cultivated by the Romans, perhaps in the 1st century AD, though the exact date is unknown. The foundations of two separate Roman bridges across the Loire can be seen at the river village of St-Satur, the port for Sancerre, marking its ancient position along a major Roman route. The chalk hill outcrop was not only a distinctive landmark known in Roman times but it also fit the profile of the type of areas that was usually the first to be cultivated-it was near an important town and had easy access to a navigable river. Most importantly, however, the steep sloping hills could provide the grapes with enough direct sunlight and warmth to fully ripen while allowing cold air to flow off the slope and pool into the valleys below.〔H. Johnson ''Vintage: The Story of Wine'' pg 92 Simon and Schuster 1989 ISBN 0-671-68702-6〕
The region was historically linked to the Duchy of Burgundy, which may have played a role in the introduction of Pinot noir vines to this area. Sancerre's position as an administrative centre, and the large nearby cities of Orléans and Bourges (which was the capital of the powerful Duke of Berry) ensured healthy local markets for the Pinot Noir and Gamay wines traditional in the area.〔 Demand further increased with the coming of the railway from Paris. In the late 19th century the phylloxera epidemic devastated the area wiping out the majority of the region's vines. While some Pinot noir vines were retained most of the Gamay was lost.〔A. Domine (ed) ''Wine'' pg 230-231 Ullmann Publishing 2008 ISBN 978-3-8331-4611-4〕 They were replanted with Sauvignon Blanc, partly because it grafted better onto the American rootstocks. After World War II, the wines gained a reputation in the Paris bistro scene as an easy drinking white wine equivalent to Beaujolais. In the late 1970s and 1980s, a wave of quality consciousness helped elevate the reputation of Sancerre as an elegant and food friendly white wine that became a popular feature on restaurant lists across the globe.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 605 Oxford University Press 2006 ISBN 0-19-860990-6〕
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