Picture-perfect Sancerre. Bailly-Reverdy is one of the top houses for Loire Sauv Blanc. This one’s a blend of clay limestone-based soils and rocky limestone soils. About 5% of the total blend is aged in neutral barrels, with the rest aged on its lees for 4 to 5 months in stainless steel. Green apple, lemon, flint. Pair with morsels of Crottin de Chavignol, the local goat milk cheese named after little mounds of goat droppings. You haven’t even lived yet if you have yet to consume these two together. Vive la France!