($25):  The problem with Sancerre over the last two or three decades has been its popularity, both in the bistros of Paris and on these shores.  The result has been a dilution of quality with many examples tasting more like Sauvignon Blanc and less like Sancerre.  Well, that is not the case with Chotard’s 2010.  It conveys the chalky aspect of Sancerre tinged with a zingy edginess.  Long and precise, it cuts through the wasabi-tinged flavors of sushi.  This is real Sancerre. 90 Michael Apstein May 23, 2012