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Sancerre reds are not too headstrong and don't have as much tanins as you may find in Bordeaux reds. They are best with white and red meats, but they are not advised for strong meats like game meat, or for some overly strong cheeses. Soft cheeses, steacks, poultry, salted pies will be a good association with red Sancerre.

If you go to the local restaurants, you will find the red sancerre associated with the crottin de Chavignol, a small round goat cheese, either in its natural form or incorporated in the local cuisine.

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11y ago

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