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Chereau Carre l'Oiseliniere Muscadet Sevre et Maine 2015
This wine pairs well with seafood in general but in particular oysters, sole meuniere.
The Pays Nantais, Loire’s only region abutting the Atlantic coast, is solely focused on the Melon de Bourgogne grape in its handful of subzones: Muscadet-Sèvre et Maine, Muscadet-Coteaux de la Loire and Muscadet-Côtes de Grandlieu. Muscadet wines are dry, crisp, seaside whites made from ideal for the local seafood-focused cuisine. (They are not related to Muscat.) There is a new shift in the region to make these wines with extended lees contact, creating fleshy and more aromatic versions.
Made famous in Muscadet, a gently rolling, Atlantic-dominated countryside on the eastern edge of the Loire, Melon de Bourgogne is actually the most planted grape variety in the Loire Valley. But the best of it comes from Muscadet Sèvre et Maine, a subzone to the west of the city of Nantes and part of the larger Muscadet region.
The name might suggest this grape is from Burgundy—and indeed its origins are Burgundian. But while history shows it is the progeny of Pinot and Gouais Blanc, it was continually outlawed from Burgundy, just like Gamay, at various times during the 16th & 17th centuries.
In the Glass
Muscadet wine is full of fresh acidity and has smoky and saline aromas with some floral character; flavors are of green pear, lemon and honeysuckle. Since the mid 1980s, winemakers have been successfully experimenting with various winemaking techniques including barrel fermentation, lees stirring and pre-fermentation skin contact to make a more complex wine.
Try Muscadet with any light and flaky fish, oysters, roasted chicken, root vegetables and fondue.
The wine itself is called Muscadet, and while suggestive of “muscat,” the wine is not related to any muscat variety.