Julian - really enjoying your videos as I’m trying to learn French wines but not at the expense of the rest of the wine-making world. I very much appreciate when you contrast and compare Old World standards in a varietal to New World. Bravo!
Thank you very much Chris :-) glad to hear it's useful. tx for taking the time to let me know. Have you watched the New World versus old world Chardonnay comparative tasting video yet: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kVMbteUHkOA.html Cheers mate 🙏😀🥂
As much as I adore Sauvignon blanc, I am always even more surprised and impressed by the Pinot Noir they produce in Sancerre. Particularly the un-oaked variety. Recently we went to Bue and when we learned how little 2018 Pinot that Janine Crochet had left we bought a third of what remained. It’s an incredible Pinot, truly unforgettable
Well summarized. I love a good Sancerre for sure, and good Kiwi Sauv Blancs are fantastic. There's a lot of bulk and caricatures of New Zealand Sauv Blanc as well. The good ones are usually quite pricy!
My preference is sauvignon blanc that is about as dry as it'll get with notes of apple,peach, apricot I have a fondness for New Zealand Sauvignon Blanc
Julien you make great videos. The wine world can be so fascinating and all the little tid bits of information along the way are fun to discover and learn. Thank you for sharing your knowledge of wine.
The funny thing is, in the U.S., finding a French wine is harder than finding one from the southern hemisphere. I had a Sauvignon Blanc from New Zealand tonight with a chicken Caesar salad (White Haven, 2021). It was available at our country's biggest retailer, Wal-Mart, for under 10 dollars. For a French wine, it'd be 50 percent more. Australian wines are even more ubiquitous in U.S. grocery stores. It feels 50 percent domestic (mostly California) and 50 percent foreign (mostly Australian). For red wines, I'd go French. For white, like Sauvignon Blanc, it depends more on personal taste to me.
Great comparison! You make these two whites look & sound very exciting! I am drinking an NZ now but I want to buy Sancerre now :) lots of passion, lovely!
First time I come across your videos, great job 👍... I wanted to say that I have an old world palate even though I’m American I prefer the wines from Italy, France and Spain over the new world wines and I usually prefer to drink wines from the grape varietals origin, Sauvignon Blanc is my exception, as much as I love Sancerre wines I’ve come to enjoy NZ Sauvignon Blanc much more and I think it has to do with the aromas, the aromas in SB are so explosive coming from NZ and again I’m usually more into old world style wines I dislike fruit bombs in new world wines but because of Sauvignon Blancs super high acidity i feel like it overpowers the sweetness or jammy character u may find in NZ SB so you end up getting the layers of fruit on the nose but the palate is more restrained because of the acidity inherent in the grape. That being said Sauvignon Blanc is one of the most amazing white grapes in my opinion and whether it comes from the Loire Valley or Marlborough I know it will never disappoint
Man, glad you've found the channel, and thanks for the positive feedback 🙏🙏😊 I can't agree more with everything you said, it's perfect. As I said in the video, I lived in NZ for six years, so had to get used to it (there's so much of it, it's the staple everyday wine), and I got to explore it from the inside out. there are a lot of cheap rather agressive Sauv Blancs in New Zealand though, which in my opinion you want to avoid. But buy from the mid-range up from a winery, and it gets very interesting and delicious. I am into Sancerre though also, perhaps because I visited there a few times and a good friend of mine is a vigneron there. But it's so fascinating to explore the different terroirs and experience them in the wines. Have you watched my video about Sancerre yet: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qgXk6-K40Eg.html ? I think it's good introductive insight. And yes, i also think SB is one of the great grapes. I know not everyone agrees. But I also worked in the Graves/Pessac-Leognan are of Bordeaux, making barrel-fermented Sauvignon Blancs which are absolutely superb, and can be so age-worthy. I tasted ones from the 1970, and the 1950s that were still drinkable and some of them fantastic! I also worked at Chateau Margaux, where they make their white wine (Pavillon Blanc) out of 100% Sauv Blanc in 100% new oak! It sounds crazy, and it is in a way, but the wine is actually amazing! Anyways, can't agree more. I have a long and emotional history with SB hence my affection for it. Glad we share it in a way :-) looking forward to seing you around the channel again. Feel free to like/comment/suggest/support anytime :-) Merci 🥂🥂
Julien Miquel I’m flattered by the extensively detailed reply.... I’m always impressed with Sauvignon Blanc’s perfumes and I honestly don’t think any other white has a nose like it. A couple of the southern Italian white wines are very aromatic as well but still think SB is a bit more potent. Pretty impressive the exposure you’ve had in the wine world... I’m always willing to try new things and if it’s not too much of a problem I’d love to get maybe a couple of recommendations on the Sancerre side and NZ SB as well so that I can compare n contrast I love doing that with people, I do this a lot with Burgundy PN vs Oregon PN...I’m always looking for the next best thing in the wine world..... I will take a look at your Sancerre Video as well and look forward to your next videos.... I’m still in the process of self educating myself so I have a lot to learn. I was in Bordeaux a few months ago and was wowed by the wines that come out of there. Hopefully I can get to Loire Valley, Burgundy, Piedmont and Tuscany in the next 2 years
@@DeanT1987 I was flattered by your thoughtful comment in the first place 😉 Sounds like a fantastic plan! Those are some of the greatest wine regions in Europe. If you make it to Burgundy, maybe take the long route to get to Piedmont, through at least a quick stop to see the Mont Brouilly in Beaujolais, a drive along the Rhone and the Cote Rotie and Hermitage, and a quick stop in Chateauneuf? Anyhow, it's great to hear your passion for wine/ Sounds like it's going to be great to have you around following the channel, and it sounds like you're gonna have some great times with wine in your life. Good on you mate. May I ask where you from?
@@DeanT1987 great comments, it’s very interesting to me when NZ and Sancerre are compared, I don’t know anything really abou NZ Sauvignon blanc other than it is very highly regarded, even in Sancerre! Having read what you have written I would suggest opting for older Sancerre, not many people believe it ages well but depending on the producer it really does develop more of the tones you seem to prefer.. so I would advise try a 2015 Sancerre rather than 2018/2019 even though those two recent years were remarkable they do need a little time to develop.
I used to dislike white wine until I tried a NZ Sauvignon Blanc. It was love at first sip. The herbal grassy citrus flavor with the dry finish is perfection. I've tried 3 Sancerres and they were good but less interesting. Much less herbal grassy citrus and more plain and mineral tasting but I've never had the expensive stuff
For me the main difference is that you can get a descent SB from NZ for about 8-10 € while Sancerre and Pouilly Fumé start at about 13€. Of course they're not 100% comparable but it's still a difference for the average "every day" drinker.
@@RU-vidJulien hi Julien, thanks for your quick reply! I searched your channel for more wine content but only found your pronunciation videos... Where can I quench my thirst? 😉
@@RU-vidJulien thank you Julien, I appreciate learning of another producer in central Sancerre as previously my only success from there would be Vacheron. The last time I went to Sancerre, due to our previous experience, we only went to Chavignol and Bue and didn’t even go to the centre itself. Would love to learn your views on how you find the various outer areas of the region compare and contrast with the wine from actual Sancerre itself!
julian you mention the flinty aromas of Sauvignon....which I guess are the same flinty aromas in Chablis? My quibble is that research now shows that these flinty aromas come from SO2 especially in Chablis and Sauvignon. That said most wine journalist don't want to say anything and continually talk about these flinty aromas as terroir? Any comments?
Interesting Philip. I haven't read those research paper. Would be interesting to dig a little deeper. Would you have a/some links to what you've read. Would help me understand better where you're coming from. I have a scientific background as a winemaker, but I must admit I haven't followed the debate/latest research on this. Now, most wines have SO2 right? especially white wines. The only ones that wouldn't have some are natural wines, but with white wines they would definitely have a very distinct aromatic profile. Anyhow, if 'all' whites have a similar amount of SO2 (it's certainly not like Chablis or Sauvignon have more), why certain wines like those you mention appear more flinty? I know in the case of New Zealand Sauvignon Blanc in particular, the 'flint' descriptor is sometimes used to refer to notes of reduction in the wines, small amounts of sulphuric compounds and mercaptans, especially under screwcap because there's virtually no oxygen coming into the wine so wines tend to reduce quite a lot. It's a fine line between reduction and 'flint' and we all have different perceptions of it. I personally smell reduction and sulphur compounds very strongly (eggs and brocolis can easily smell horrible to me!) while other people (including winemakers I've met) don't smell it well. So I've come across wines that seemed reductive to me, but just nice and 'flinty' to other people. Anyhow, it's a complex topic, and you're right, the SO2 level certainly plays a role in there. But i wouldn't say the flintiness or minerality of a wine is only from So2 either. what do you think?
@@RU-vidJulien www.jancisrobinson.com/articles/struckmatch-wines-reductio-ad-absurdum excuse me if you probably know about this.....Struck match [flinty aromas seem to be the same thing?] are the result of winemaking....and not natural.....hence many people talk about it....and say wines have flinty aromas....hence these sulphide notes are from reductive winemaking.... My point is when do I know my Sancerre or Chablis is actually showing gunflint terroir aromas or artificial winemaking techniques?
I prefer SV from Sancerre than Malborough. I like that minerality you can find in them. Too much citrus fruit and tropical in NZ Sauvignon. This intensity on the nose is too strong for me.
I see what you're saying and perfectly understand. I like the restraint of Sancerre and the subtle nuances from the different terroirs producers, etc. But I can also see how some people like the Kiwi Sauv Blanc. More and more NZ wineries go for a more delicate and mineral style now, that's what's winning medals at the Air New Zealand awards these days, they use more hand harvest and sometimes natural yeasts resulting in less grassy and tropical notes. Tx for taking the time to coment. Looking forward to seing you around the channel again soon. Cheers 🥂
@@greatprovider8198 only if you have exclusively tried poorly made cheap Sauvignon blanc could you ever come to such a bizarre conclusion. My advice, if it says Sauvignon blanc on the bottle and it’s off the shelf then it is probably going to be shit. Try not to miss the whole point of Sancerre by confusing it with mass produced Sauvignon blanc.
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