Muscadet is a dry white wine produced in western France's Loire Valley. It is made exclusively from Melon de Bourgogne grapes and typically has an alcohol strength of 12%.
How it is made
Muscadet is made from Melon de Bourgogne grapes, also known as Muscadet. After fermentation, the wine is left to age on its lees, a process known as 'sur lie.' This method gives the wine a slight oiliness and a small amount of carbonation, providing freshness and a tingling sensation. The best quality Muscadet comes from the Muscadet-sèvre-et-maine appellation, grown on slate soils along the Sèvre and Maine rivers.
History
The Muscadet appellation received AOC status in 1937 and covers 13,000 hectares. The grape variety originated in Burgundy but fell out of favor there due to its unexpressive flavor. It found a home in southern Brittany where it gradually displaced other grape varieties except in the area directly south of Nantes.
Types and styles
Muscadet wines are typically released young, often at the same time as Beaujolais Nouveau in November. The wines develop a characteristic 'iodine note' from contact with the lees, giving them a slight saltiness and aroma of seaweed. The 'Gros Plant du Pays Nantais' produces similar wines but with extended lees aging, resulting in even drier and more acidic styles.
How it is served
Muscadet pairs ideally with seafood dishes. Its natural acidity and slight carbonation complement the flavors of shellfish and other seafood. The wine's characteristic iodine note and freshness make it particularly well-suited to marine flavors.
Adapted from the Russian Wikipedia article Мюскаде, available under CC BY-SA 4.0.