Sancerre, wow!

[Tyrrell]

Being in a position of having perhaps read more than drank, I intellectually know that to some extent any grape can be made sweet, dry, oaky, etcetera depending upon how the winemaker chooses to treat it. That didn't prepare me for the Sancerre that I had Friday night. I've been exposed to Sauvignon Blancs before but the all tended to be light crisp wines. The Sancerre was heavy and sweet. I could smell some of the same character (esp. pineapple) in the Sancerre that I had smelt in sauvignon blancs before but if I hadn't known they were the same varietal I would not have guessed.