A.O.C./A.O.P.
the area stretches along the mouth of the Loire, from Anjou to the Retz region. Despite the local ocean climate, Muscadet is one of the first regions in France to start harvesting. A longer hang-time would jeopardise the wine’s unique taste profile. Soils are extremely varied although two principal types can be identified: granite and eruptive rock, shale and micaschist. Within this vast area, three zones enjoy their own specific appellation: Muscadet de Sèvre-et-Maine (the largest), Muscadet des Coteaux de la Loire and Muscadet des Côtes de Grand-Lieu (see separate entries). The area covers a total 13,000 hectares under vine though only 2,000 are devoted to AC Muscadet.
Grape varieties: Vins blancs secs : muscadet
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made from the Melon de Bourgogne grape variety, Muscadet is a light, fresh white wine with well-balanced acidity, which requires early drinking. Often the wine is left on the lees for four to five months before bottling. This leaves a tiny remnant of carbonic gas, imparting a slight fizz which bolsters the wine’s freshness (Muscadet sur Lie). Muscadet displays a pale yellow hue with greenish tints and develops floral (acacia, white flowers) and fruity fragrances (apple) and mineral notes. Try with oysters, shellfish (moules marinières), pike or crayfish fricassee.
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