Name: The Little Doors 2023 SANCERRE ROUGE, ALAIN GUENEAU Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 to taste bottle of 2023 Sancerre Rouge, Alain Gueneau; 4 to taste red wine glasses (Burgundy or large-bowled Pinot Noir glass); 1 to taste decanter (optional); 1 to taste wine thermometer (optional); 200 g soft-ripened cheese (e.g., Brie or Chaource), chilled to serving temp; 150 g aged goat cheese (Sancerre classic pairing), room temperature; 150 g cured charcuterie (sliced saucisson sec or prosciutto); 50 g cornichons or small pickles; 75 g walnuts or toasted hazelnuts, roughly chopped; 1 loaf fresh baguette, thinly sliced; 150 g seedless grapes or fresh pear slices; 2 tbs good quality olive oil (for drizzling bread if desired); 1 tsp freshly cracked black pepper; 1 tbs honey (optional, for cheese); 400 g button mushrooms, cleaned and halved; 2 tbs unsalted butter; 1 clove garlic clove, finely minced; 1 tbs fresh thyme leaves; 1 tsp salt; 1 tsp freshly ground black pepper; 30 ml splash of the Sancerre Rouge (for deglazing), optional

Cabernet Sauvignon-

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

THIS SANCERRE ROUGE IS A BEAUTIFUL EXPRESSION OF PINOT NOIR. IT IS BOTH ELEGANT AND HAS SURPRISING BALANCE WITH ZIPPY ACIDITY.

Store the bottle upright in a cool place until 30–45 minutes before serving. Aim to serve this Sancerre Rouge slightly chilled or cool (13–15°C / 55–59°F). Use a wine thermometer to check; if too warm, place in an ice bucket for 10–15 minutes.

Chill and Monitor Temperature

Open the bottle and inspect the cork. For a young Pinot Noir-style Sancerre Rouge, you may optionally decant for 20–40 minutes to allow aromas to open and any light sediment to separate. If you prefer more vibrant acidity and primary fruit, pour directly without decanting.

Decanting

Use a large-bowled red wine glass (Pinot/Burgundy style) to concentrate the delicate aromas. Pour about 120–150 ml per glass (roughly one standard tasting pour) and swirl gently before sniffing to appreciate the wine’s red fruit, earthy notes, and zippy acidity.

Glassware & Pour

Bring the soft-ripened cheese and the aged goat cheese to room temperature 20–30 minutes before serving; this enhances flavor and texture. Slice the goat cheese into rounds or log slices and leave the soft cheese whole or cut into wedges for easy spreading.

Prepare Cheeses

On a wooden board or platter, arrange sliced cured meats, cheeses, and small piles of walnuts and cornichons. Place grape clusters or pear slices in a small cluster, and create a few toasted baguette slices. Drizzle 2 tbs olive oil lightly over a few bread slices if desired and season with a light grind of black pepper. Add a small dish of honey for guests who want a touch of sweetness with the cheeses.

Arrange Charcuterie & Accoutrements

Recommend pairing bites: goat cheese with a walnut and cornichon for contrast; soft-ripened cheese with a light drizzle of honey; charcuterie with a grape or pear slice. The wine’s zippy acidity will cut through the fat of the cheeses and complement the fruit and charcuterie.

Tasting Suggestions

Heat a large skillet over medium-high heat. Add 2 tbs unsalted butter. Once foam subsides and butter is hot, add the halved mushrooms in a single layer. Cook without stirring for 2–3 minutes to develop color, then stir and cook another 3–4 minutes until mushrooms are golden and tender.

Sauté Mushrooms

Add the minced garlic and thyme, stirring for 30–45 seconds until fragrant. Season with 1 tsp salt and 1 tsp freshly ground black pepper. If using, pour a 30 ml splash of the Sancerre Rouge into the pan to deglaze, scraping up browned bits; cook 1 minute to meld flavors and burn off most alcohol. Remove from heat.

Finish & Deglaze

Transfer mushrooms to a small serving bowl and place on the pairing board. These warm, savory mushrooms echo the wine’s subtle earthiness and provide a comforting contrast to the fresh acidity.

Serve Warm

bottle of 2023 Sancerre Rouge, Alain Gueneau

red wine glasses (Burgundy or large-bowled Pinot Noir glass)

decanter (optional)

wine thermometer (optional)

soft-ripened cheese (e.g., Brie or Chaource), chilled to serving temp

aged goat cheese (Sancerre classic pairing), room temperature

cured charcuterie (sliced saucisson sec or prosciutto)

cornichons or small pickles

walnuts or toasted hazelnuts, roughly chopped

fresh baguette, thinly sliced

seedless grapes or fresh pear slices

good quality olive oil (for drizzling bread if desired)

freshly cracked black pepper

honey (optional, for cheese)

button mushrooms, cleaned and halved

unsalted butter

garlic clove, finely minced

fresh thyme leaves

salt

freshly ground black pepper

splash of the Sancerre Rouge (for deglazing), optional

2023 SANCERRE ROUGE, ALAIN GUENEAU

CREMANT DE BOURGOGNE, BRUT ROSE

PROSECO ROSE' (ORGANIC), TASI

PROSECCO, BENVOLIO, ITALY

2011 LOUIS NICAISE, PREMIER CRU (MAGNUM)

2013 DOM PERIGNON, BRUT

2012 HENRIOT, ROSE' MILLESIME

Make 2023 SANCERRE ROUGE, ALAIN GUENEAU Recipe in just 40m. THIS SANCERRE ROUGE IS A BEAUTIFUL EXPRESSION OF PINOT NOIR. IT IS BOTH ELEGANT AND HAS SURPRISING BALANCE WITH ZIPPY ACIDITY.

2023 Sancerre Rouge, Alain Gueneau Recipe

Descriptors

Tasting Notes

Food Pairings

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