Muscadet is a dry, light white wine made from the Melon de Bourgogne grape in the Loire Valley. It is not named after the region or grape variety, but likely refers to a musky flavor. The wine is often aged on yeast to add complexity and has a slight effervescence. It is typically served with seafood and has three sub-appellations.
Muscadet is a French white wine from the Loire Valley. Made from the Melon de Bourgogne grape, it is produced more than any other Loire Valley wine. Unlike most French wines, Muscadet is not named after the region where it is made or the grape variety from which it is made. The name most likely refers to a musky or muscat flavor.
The Melon de Bourgogne grape has been grown in the Loire Valley since at least the 17th century. He grew up in the far west of the region, near the city of Nantes. This region is cooler than other areas of the Loire Valley and sees more rainfall due to the proximity of the Atlantic Ocean. The terrain is sandy and rocky, including shale, volcanic rock and granite. The soil is also rich in potassium and magnesium.
Frost and mold are the biggest threats to vines in the far western Loire Valley, but Melon de Bourgogne is relatively frost-hardy and matures early. The grapes are usually harvested at the end of September. There has been a recent trend of picking the grapes a few days or weeks later to make a sweeter, less acidic wine.
Burgundy melon has a fairly neutral flavor, so winemaking techniques are used to produce a more complex drink. One of the most common is to age the wine while it is exposed to yeast, or dead yeast cells left behind as a by-product of fermentation. Wines that spend at least a full winter exposed to the lees and are not bottled until the third week of March include the sur lie appellation on the bottle.
Muscadet wines are generally dry, light and refreshing, often with a slight effervescence caused by carbon dioxide from the bottling process. Those that age on the lees may have a slight yeasty taste. French law requires that wine contain no more than 12% alcohol by volume (ABV). It is typically served with seafood, especially oysters, lobsters, and shrimp. While some Muscadets can age up to ten years, most should be enjoyed no more than three years after bottling.
There are three sub-appellations of Muscadet, named after each wine’s specific region. Muscadet-Sèvre et Maine, which produces 80% of Muscadet wines, and Muscadet-Coteaux de la Loire were both founded in 1936. Muscadet-Côtes de Grandlieu was founded in 1994.
Protect your devices with Threat Protection by NordVPN
