This wine is comprised of 60% viognier grapes, with the rest being a mix of other whites, primarily the marsanne grape. At first taste, you'll experience a slightly minerally and acidic flavor. It's a beautiful pale gold, with melon and honeysuckle on the nose. As you let it warm, you'll get fresh peach and apricot as well. It has a complex and rich palate that provides the fortitude to pair well with chicken, fish and spicy Asian foods. There's a nice spicy finish on the back half.
The reason I went looking for a Sancerre to begin with, was because I planned to cook a meal from a recipe I found in Food and Wine magazine, and that was the recommended pairing.
Dinner was Warm Scallop Salad with Zucchini and Mushrooms. Though originally intended as a side salad for four, it became our entree for two. 35-45 minutes from start to finish. It is an easy dish to make, healthy, filling. It was a little heavy on the olive oil flavor for my taste, but perhaps I could have used EVOO instead of VOO.