Muscadet
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Muscadet is a type of dry French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine. It is made from the Melon de Bourgogne grape, often referred to simply as melon.
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[edit] History
The region's wine-growing tradition dates from an edict of the Roman emperor Probus. The sole varietal used to produce Muscadet, Melon de Bourgogne, was initially planted in the region in the 16th century. It become dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders who were major actors in the local wine trade encouraged the planting of this varietal and distilled much of the wine produced into eau de vie for sale in Northern Europe.
[edit] Growing areas
The Muscadet wine growing region contains three appellations - Muscadet Côtes de Grandlieu, Muscadet Sèvre et Maine and Muscadet Coteaux de la Loire. The Sèvre et Maine is the most highly reputed but the three growing areas are very large and produce a wide variety both in terms of tastes and quality.
[edit] Winemaking practices
Muscadets are almost always vinified dry in keeping with the Appellation d'Origine Contrôlée regulations. Historically late harvest Muscadet was also sometimes produced but this is now rare.
Most of the Muscadets currently produced are vinified sur lie meaning that the wine ferments over a layer dead yeast cells - the lees at the bottom of the vat. This imparts a creamy taste as well as carbon dioxide bubbles which make Muscadet slightly bubbly - perlant in French. To benefit from the extra sur lie mention (e.g. Apellation Muscadet Sèvre et Maine Sur Lie Controlée) a Muscadet must faire ses pâques (literally do its Easter) meaning that it must stay over its lees at least until the 1st of March following harvest before being bottled.
[edit] Geology
In terms of geology, the Muscadet region is situated at the southeastern end of the very old 'Massif Armorican' range of low mountains. The substrate is mostly crystalline rocks. The metamorphic rock gneiss predominates but there are also significant areas of orthogneiss, schist, gabbro, amphibolite, serpentine, granite, sand and clay.
[edit] Tastes
In terms of tastes Muscadet tends toward bright minerally and citrusy notes with green apple, white flower and salty iodic nuances. It is traditionally drunk with seafood and shellfish. Muscadet, along with another locally grown wine, Gros-Plant du Pays Nantais, are classic pairings for oysters on the half shell.
[edit] Cellaring and Service
Most Muscadets should be drunk within three years of production. There are however very notable exceptions to this rule. Depending upon the soils upon which they are produced and vinification some Muscadets have an aging potential of up to and exceeding ten years. Muscadet should be served between 11 - 13 degrees Celsius (51 - 55 °F).
[edit] Villages in the Sèvre-et-Maine appellation (partial list)
- Château Thébaud
- Clisson
- Gorges
- La Haye Fouassière
- Haute Goulaine
- Le Landreau
- Le Lorou-Bottereau
- Maisdon-sur-sèvre
- Mouzillon
- Le Pallet
- Vallet
- Vertou
[edit] References
- Culinaire Saisonnier Magazine - hiver 2006/07 (for the detail about Probus).
[edit] Breton wine
One family of Muscadet producers labeled their production as breton wine, which got them brought to court: [[1]]. This marketing ploy ignores the fact that much of the Muscadet growing area fell beyond the historical bounds of the Duchy of Brittany.
