The Paul et Jean-Marc Pastou Sancerre represents one of the Loire Valley's most serious producers; citrus and grass in the aromas; medium bodied; crisp finish; pair with a salad of salmon and capers.
Pasta with egg pancetta and cheese
Sauvignon Blanc's bright acidity and herbaceousness refresh the palate with Carbonara.
Beaten egg dish
Sauvignon Blanc's crispness cuts through the omelette's fat.
Eggs with tomato chile sauce
Sauvignon Blanc's acidity cuts through the richness of eggs and salsa.
Classic Sauvignon Blanc enhances herbal and leafy flavors in Saag Paneer.
Mashed potatoes with gravy
Sauvignon Blanc provides crispness to contrast buttery mashed potatoes.
Vegetables feta and olives
Sauvignon Blanc's zesty citrus and herbaceous notes match the salad's fresh herbs and dressing.