At Le Perigord in New York City on Sept. 7 I had this Sauvignon Blanc with dinner (cold asparagus soup, pureed not chunks of asparagus, artichoke and asparagus vinaigrette, medaillons de veau morel--good brown sauce and tasty morel mushrooms on the veal with spatzle and a bed of wilted spinach, chocolate mousse as dessert.) The dinner was good and reasonably priced--very traditional older-style French restaurant--I would go there again.
The Sancerre wine was pale with clarity. Crisp, slightly grassy in nose and flavor. Newmown grass wtih lemon/citrus notes. Medium body. Tasted "pure" and balanced. Good pairing to the asparagus soup and the asparagus stalks and artichoke leaves with the thorny end removed served not with a true vinaigrette but with melted butter (and lemon juice?)