Muscadet Wine

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  November 2009

  Chateau de l'Hyverniere Muscadet de Sevre-et-Maine Sur Lie Reserve 2008

  Snoothrank: Starting at $10^.57

  I am going to add this wine to a list of my "summer" wines. This is a very delicate wine. The acidity and sweetness are nicely balanced. A little touch of minerality. Very nice.

  Wine review by rhill2990

  
  
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  November 2009

  Domaine de la Pepiere Marc Ollivier Muscadet de Sevre-et-Maine Sur Lie 2008

  Snoothrank:

  LOADS of apricot up front to mid-p. Gentle, fading finish. Class act.

  Wine review by jasonkauf

  
  
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  November 2009

  Chereau Carre Muscadet Ch de la Chesnaie Serve & Maine 2008

  Snoothrank:

  Loads of apricot up front to mid. Gentle, fading finish.

  Wine review by jasonkauf

  
  

• November 2009

  Zufrieden, as I mentioned in my first post, I do generally prefer whites ... blancs, just as often muscadets, and nearly as often albarinos and picpouls, as rieslings) with seafood, especially mollusks. The only tinted wine that would pop to mind for me with raw oysters would be a... Read moreZufrieden, as I mentioned in my first post, I do generally prefer whites ... blancs, just as often muscadets, and nearly as often albarinos and picpouls, as rieslings) with seafood, especially mollusks. The only tinted wine that would pop to mind for me with raw oysters would be a rose champagne or other sparkling, and even that would be fairly far down the list. That being said, I've had some delicious tinted-wine-and-seafood combinations in the couple of weeks since I first started this thread. What caused me to begin the thread was that article about high-iron-content reds and how they supposedly drove the no-reds-with-seafood impetus. But the thread has made me think a little more about the dynamic, and I've consciously conducted some experiments since then. Four notable successes this month started with a L'Ermitage Rosé 2003 from Roderer Estate with a lobster thermidor. That's not a preparation I usually choose for lobster, but a friend was cooking at home, and I was asked to bring the wine and, as it turned out, my choice worked very well for all. D9sus4's girlfriend's rule of thumb is a smart one, and has stood good stead for many people over the years. The other three choices involved squid, since I kinda went on a squid kick at home over the past couple of weeks. First was a squid and chorizo and mussels paella with saffron. Not too much worry about the match, since this is a classic and easy match with a couple of Spanish reds we had, one garnacha from Priorat and one tempranillo from Rioja. The other two squid dishes were matched with zinfandels. Not 16% fruitbomb monsters but what these days are called more 'claret-like' oldschool versions (does anyone else remember when zins could have less than 13% alcohol?). My first try was marinated squid with some roasted red, yellow, green and honganji peppers picked same-day fresh from farms a short walk from my place. My attempt to recreate a dish I had many, many years ago at Chez Panisse, and still a very good match with a Neyers Pato Vineyard from the '90s. That gave me confidence to then try a ragout of baby squids with garlic, leeks and zinfandel in the sauce. Definitely one of my better first-time experiments, and a good match with the same wine (actually two different Ridges, one from Lytton Springs and one from Geyserville, both also from the '90s). All that good sauce got mopped up by everyone putting their baquettes to good use. So I'll add good rose champagne with lobster, and bottle-aged zin with squid to the approved list... ;-    (hide)

  Forum post in the topic Seafood and Red Wine by dmcker

  
  
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  November 2009

  La Sablette Muscadet de Sevre et Maine Sur Lie 2007

  Snoothrank:

  No written review

  Wine review by MaxiWheat

  
  

• October 2009

  France - try Muscadet from the Loire valley or dry Bordeaux. Spain - try verdejo from Rueda or Xarel-lo from Penedes Italy - try verdiccio from the Marche region or pinot bianco from Alto Adige. You can try pinot grigio but there is so much insipid stuff produced that it's a... Read moreFrance - try Muscadet from the Loire valley or dry Bordeaux. Spain - try verdejo from Rueda or Xarel-lo from Penedes Italy - try verdiccio from the Marche region or pinot bianco from Alto Adige. You can try pinot grigio but there is so much insipid stuff produced that it's a crapshoot. Hungary - try a dry furmint from Tokaj Australia - try a semillon or even more interesting, a riesling. They tend to be much drier than the Germans these days. There are many more but those should get you started.    (hide)

  Forum post in the topic Very dry white wines by GregT

  
  

• October 2009

  I've often had those crabs and others from the Sea of Japan, even though they ... from Bordeaux and elsewhere, muscadet from the mouth of the Loire, and even picpoul and other whites with boiled, steamed or baked crabs. Love how the acidity of the wine cuts through yet complements... Read moreI've often had those crabs and others from the Sea of Japan, even though they ... from Bordeaux and elsewhere, muscadet from the mouth of the Loire, and even picpoul and other whites with boiled, steamed or baked crabs. Love how the acidity of the wine cuts through yet complements the sweetness of the crab. Getting hungry over here, Cigarman...    (hide)

  Forum post in the topic Hairy Crab- have you try it? by dmcker

  
  
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  October 2009

  Luc & Jerome Choblet Muscadet-Cotes de Grandlieu Sur Lie Fief Guerin 2008

  Snoothrank:

  Could not believe critics were praising a cheap muscadet and never been a fan so had to try this. Apple, citrus nose. CO2 spritz on palate, very fresh but also a complexity from lees ageing and minerality. Okay, I concede.

  Wine review by Lindy Hemsley

  
  
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  September 2009

  Cotes de Grandlieu Muscadet 2007

  Snoothrank:

  No written review

  Wine review by remybhatia

  
  
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  September 2009

  Domaine de la Pepiere Marc Ollivier Muscadet de Sevre-et-Maine Sur Lie 2008

  Snoothrank:

  No written review

  Wine review by remybhatia

  
  

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