Raise a glass if you’re weary of preparing the same rotation of meals paired with the usual go-to wines. For the record, I’m with you regarding the food situation. I’ve found myself making casseroles that can be enjoyed one night then frozen for another, any dish that’s grill-worthy (thank goodness for shish kabobs, burgers, steaks, salmon and shrimp on the barbie!), ordering takeout anything… well, you get the idea. On the flip side, I’m fortunate to have plenty of wines from which to choose and it’s fun to do my “research” and share interesting finds with you. Now this. I’m suggesting a dinner that will satisfy your cravings for something special and unique: a glass of Muscadet and a steaming bowl of Moules Frites.
About Muscadet
From the Muscadet Sèvre et Maine appellation in Pays Nantais, the Loire Valley’s most western region surrounding the city of Nantes, wines must be made entirely from Melon de Bourgogne, a high-acid, terroir-sensitive variety that produces crisp, precise, light, dry wines.
In Pays Nantais, where the western Loire touches the Atlantic coast, the climate is maritime and the weather is often wet, cold and windy. Soils vary among the sub-regions and prime vineyards are planted on those with granite, gneiss and/or schist. The sub-appellation of Muscadet Sèvre et Maine (named after the Sèvre and Maine rivers that flow through it) produce the vast majority of the best wines from the entire region. The Muscadet area is quite large, about 30,000 acres, across a rolling landscape of vineyards.
Three tiny areas, however, are permitted to attach their name to Muscadet Sèvre et Maine – Gorges, Clisson and Le Pallet. A couple of years ago, I had the pleasure to visit Domaine Bregeon in Gorges where I met Fred Lailler, winemaker. We walked through the vineyards on gabbro and granite soils, then tasted a portfolio of stellar wines. What I found compelling was that the unique mineral composition of the soils in Gorges and different exposures of the vines to the sun added richness, complexity and structure to the wines.
Gabbro Rock
Done right, Muscadet is fascinating and those I tasted at Domaine Bregeon, all of which were aged on the lees (the wine remained on the yeast lees for several months and in some cases until it was bottled), expressed a range of fresh, floral and fruit aromas. Vibrant acidity was present on the palate, as well as a round, flavorful, mineral-driven profile boasting depth and breadth that can be attributed to the soils. Fred Lailler shared that a large number of wine retailers bow to consumer perception that Muscadet should be opened young, but in his opinion “Muscadet should age.”
My most recent taste of Muscadet, Trois Versants, AOC Muscadet Sèvre et Maine 2019 (around $12 and sent as a sample), is from Domaine des Trois Versants located in the heart of the Sèvre et Maine appellation. Aromas of stone fruit, white peaches, apricot, hint of lemons and limes, wafts of sea breeze and subtle notes of spice transported me back to beautiful France. On the invigorating palate, I found Muscadet’s signature crisp acidity, a round mouthfeel, and elements of citrus, salinity, chalk, granite, lemon and lime peel. Balanced and utterly refreshing, Trois Versants, AOC Muscadet Sèvre et Maine 2019 is a delicious and affordable example of Muscadet that begs to be discovered.
Muscadet with Food
Of course, Muscadet can be sipped on its own, but it also pairs with food. Thanks to its vibrant acidity, minerality and snappy fruit elements, Muscadet is a brilliant companion to a platter of briny oysters (any style you like!), sautéed scallops, smoked whitefish, spicy foods such as curried Thai or Indian dishes, a generous cheese plate, or any appetizer you can think of!
My favorite pairing for Muscadet is Moules Frites, a dish I enjoyed at a cozy bistro in the French Alps village of Chamonix during a recent visit. Steamed in wine with perfectly-done French fries (traditionally placed atop the mussels), the bright acidity and flavors of the wine enhanced the salty, just-caught flavors and chewy texture of the dish.
Your next dinner promises to be finally exciting when you pour Muscadet in the glass and serve Moules Frites to grateful family and friends. You can find an easy, classic recipe for Moules Frites here.
Cheers! ~ Cindy
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