Muscadet has long been considered a value-priced alternative to Chablis, but it’s so much more. From the western Loire Valley, just a stone's throw from the Atlantic Ocean, Muscadet manifests the ocean like almost no other wine. You can almost taste the sea spray, with an incredible saline quality to the wines. Naturally, they pair beautifully with shellfish, especially oysters, and it's easy to see where the name of this wine comes from.
The wines, made from 100% Melon de Bourgogne, are inherently light – in part, from the cool, maritime climate, but also due to AOC regulations. Muscadet can never be more than 12% abv, a rule that every MW student very quickly memorizes. To compensate, the wines get their texture and richness from aging on the lees. It's so integral to the style that you'll often see the wines labelled as Muscadet Sèvre-et-Maine Sur Lie, with sur lie translating to "on lees."
This selection shows what Muscadet is all about. But there's so much more to explore, too. Producers are exploring different subzones, like Clisson and Gorges, with a range of soil types including gneiss, schist, and amphibolite, an ancient metaphoric rock from basalt.
Tasting Note
Pale yellow with a tinge of green, this wine combines a bright and citrusy freshness with a round and creamy texture from aging sur lie. Pure and complex, with notes of lime blossom and lemon zest, it's rich and vibrant on the palate with a lingering mineral-driven finish.
Food Pairing
Perfect with oysters, or other raw shellfish like clams or scallops, as well as sashimi or grilled white fish