Oeno — Master your wines

Location: Inland vineyards around Sancerre, Pouilly and the Cher valley.
Climate: Temperate with continental influence; frost and seasonal temperature swings matter.
Soils: Limestone, marl, flint-bearing soils and river deposits vary across the districts.

Sauvignon Blanc: Principal white grape of Sancerre, Pouilly-Fumé, Menetou-Salon, Quincy and Reuilly.
Pinot Noir: Red and rosé Sancerre and Menetou-Salon; red Reuilly.
Other whites: Pouilly-sur-Loire is Chasselas; Reuilly rosé is associated with Pinot Gris.
Principal contrast: Pouilly-Fumé is white only; Sancerre has white, red and rosé.

Assess: Taste Sauvignon for acidity and texture, Pinot red for tannin, and pale rosé for dryness; do not choose a sauce from colour alone.
Pair: Sancerre or another dry Sauvignon with Chavignol is a useful cheese match. Try trout with lemon butter for a leaner white, or roast white fish with a restrained cream sauce for a fuller bottle. Pinot red can meet chicken with mushroom jus; rosé suits prawns with herb mayonnaise.
Service: Start whites at 9–12°C according to body, rosés at 9–11°C and reds at 14–16°C. Let open wines develop in the glass; give a robust closed still wine only the air it needs. Gently decant mature sedimented bottles near service.
Place names: Fumé does not mean the wine must be oak-aged or taste smoky.
Dry white reference: Often fresh and citrus-led, but texture and oak vary by bottle.

Centre-Loire