This week’s suggestions

While most of the Loire has very accessible pricing, the wines of Sancerre and Pouilly Fumé are often over $25. For less expensive wines but still very typical sauvignon blanc of the region, try other appellations like Menetou-Salon and Quincy.

Quincy 2010, Domaine des Ballandors, France White, $20.80, SAQ #

976209. Lemons and limes with softer floral notes. Very summery. Quite crisp on the attack and finishes with a touch of minerality and sweet citrus rind. Very alive and while not the same finesse as Sancerre, very satisfying. Serve at 6C. Drink now. Food pairing idea: apéritif, raw oysters, goat cheese salad Pouilly-Fumé 2011, Pascal Jolivet, France white, $25.55, SAQ # 10272616. Like many 2011s, made for those of us who love a vibrant acidity. This has a saline quality to it, makes you thirsty, but still has enough flesh to keep it from being uncomfortable. Serve at 6-8C. Drink now-2014. Food pairing idea: apéritif, mussels with cream sauce Sancerre 2011, Domaine la Moussière, France white, $25.85, SAQ # 33480. Much less rich than the 2010, but because of the barrel aging, doesn’t show the hard acid note like many 2011s. Oak still shows a bit, so give this a shot in the carafe before drinking. Like always, easy drinking and with good complexity. Serve at 8C. Drink now-2014. Food pairing idea: apéritif, white fish with cream sauce Sancerre 2011, Domaine Vacheron, France white, $28.75, SAQ # 10523892. Organic. Lemony and with a decent mineral streak. just a touch hard with respect to the acidity. Great depth and finesse already. I would give this a year in a cellar to work itself out. Serve at 6-8C. Drink now-2015. Food pairing idea: apéritif, raw oysters, goat cheese salad Sancerre Rouge 2010, Domaine Vacheron, France red, $31, SAQ # 11153993. Organic. Arguably Loire pinot noir is some of the most delicate pinot noir on the planet — built along lines of acidity and minerality. The fruit is red, so delicate. Finishes on a note of green peppercorn, touch of spice. Serve at 16C. Drink now-2014. Food pairing idea: apéritif, grilled salmon