WTN: Reuilly making a good Sauvignon and food pairing

As I said in a previous post, I don't think that SB can rival, say, the best from Riesling, Chardonnay and Chenin in terms of finesse, class and complexity but here was a pairing to which it was better suited than any of those.

2023 Domaine du Chêne Vert Reuilly Cuvée Marius Jacob - France, Loire Valley, Upper Loire, Reuilly (10/04/2025)
I liked this second bottle even better. Maybe it is a function of the pairing; this time tasty baccalà alla romana(a sort of cod stew in a poivron, capers, olive and tomato sauce) but not noted last time. Fresh fruited (grapefruit and gooseberry) with fine minerals and moreish acidity still applies but I found more underlying roundness and grip on the finish. Very good.
Posted from CellarTracker

[David M. Bueker]

The capers do it every time. When a sauce has capers, especially a white sauce, I actually come close to enjoying Sauvignon Blanc because it often matches so well.