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Food Pairings for Hubert Brochard Sancerre Blanc
Smells of unripe fruit or melon, and granny smith, with some floral notes and salty minerality/flint. Strangely enough I get the faint hint of something warm and sweet on the nose, kind of like vanilla caramel. A dry wine that is lush/soft on the palate - the acid here is definitely more supportive than dominant, and highlights a medium bodied wine that tastes like honeydew and cantaloupe with some honey and wildflower. The acid seems well integrated and carries into a long finish. Label suggests pairing with goat cheese - specifically crottin de chavingol.
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