Two of the Loire’s most famous wines, Sancerre and Pouilly-fume, are among the world’s most flexible when it comes to pairing wine with food. and the reason is: Acid.
Bone-dry and refreshing, both Sancerre and Pouilly-Fume possess the kind of clean, bracing acidity that can counterbalance a surprising array of dishes from Chinese chicken salad to roast duck to grilled salmon with mango salsa. At the same time, both of these sauvignon bland-based wines are dramatic enough so that their own flavours are not subdued by most foods.
As for a time-honoured partnership, Sancerre or Pouilly- Fume with seafood is certainly one. (The Loire boasts a number of seafood festivals including an oyster fair, a crayfish fair, and even a deep-fried fish fair.)