thumb|A Muscadet-Sèvre et Maine sur lie wine

Muscadet ( , , ) is a 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. It is made from the Melon de Bourgogne grape, often referred to simply as melon. While most appellation d'origine contrôlée wines are named after their growing region, or in Alsace after their variety, the name Muscadet refers to an alleged characteristic of the wine produced by the melon grape variety: vin qui a un goût musqué (wine with a musk-like taste). However, according to wine expert Tom Stevenson, Muscadet wines do not have much, if any, muskiness or Muscat-like flavors or aromas.

The sole variety used to produce Muscadet, Melon de Bourgogne, was initially planted in the region sometime in or before the 17th century. It became dominant after a hard freeze in 1709 killed most of the region's vines. Dutch traders, who were major actors in the French wine trade, encouraged the planting of this variety; they distilled much of the wine produced into eau de vie for sale in Northern Europe.

The generic Muscadet appellation, officially established in 1937, contains three regional sub-appellations:

  1. Muscadet-Sèvre et Maine, officially established in 1936, covering with 21 villages in the Loire-Atlantique department and 2 in the Maine-et-Loire department. This appellation produces 80% of all Muscadets.
  2. Muscadet-Coteaux de la Loire, officially established in 1936, covering with 24 villages spread across the Loire-Atlantique and Maine-et-Loire departments.
  3. Muscadet-Côtes de Grandlieu, officially established in 1994, benefits from the Grandlieu lake's microclimate. This sub appellation covers 717 hectares with 17 villages in the Loire-Atlantique department and 2 villages in the Vendée department.

History

left|thumb|upright|Evidence suggests that Louis XIV ordered the plantings of Melon de Bourgogne in the Muscadet region following the devastating frost of 1709 that wiped out many vineyards.The wine-growing tradition in the region where Muscadet is produced dates from an edict of the Roman emperor Probus who had the first vineyards planted by soldiers.

The exact origins of Muscadet wine, and its association with the Melon de Bourgogne grape, is not clear. One estate near Nantes, Château de la Cassemichère, claims that the first Melon de Bourgogne vines used to make Muscadet were transported from Burgundy and planted in their vineyards in 1740. The French ampelographer Pierre Galet found evidence that following that deep freeze, King Louis XIV ordered the replanting himself with a grape called Muscadent blanc that was most likely the Melon de Bourgogne. Wine expert Tom Stevenson notes that the city of Nantes serves as a shield, protecting the region from northwesterly winds. Winters have the potential to be harsh with deep freezes common and threatening all the way into early spring. Around 45% of the wine made Muscadet-Sèvre et Maine is aged sur lie. The wines made in this style tend to be slightly fuller body and can have some of the texture and mouthfeel of a white Bourgogne AOC. Well made examples will have a balance of fruit, acidity and texture. Through this process, autolysis occurs which contributes to a creamy mouthfeel that may make the wine seem to have a fuller body. The release of enzymes during this process inhibits oxidation which may also improve the aging potential of the wine. During this process, the wine is usually not racked for several months. While in many wines, the lack of racking could have the undesired consequences of developing off flavors or other wine faults. However, the relative neutrality of the Melon de Bourgogne grape works in the favor of the Muscadet wine and poses minimal risk to developing off flavors. In the late 1990s, more Muscadet producers started extending the amount of time that the must spends in contact with the grape skins prior to fermentation. This extended maceration allowed the wine to leach more phenolic compounds from the skin which can add complexity to the wine. or sell their grapes to one of the forty plus négociants in the region. These négociants would blend and bottle the wine under their own label.

Other varieties are grown in the region-such as Folle blanche, Cabernet franc, Gamay, Cabernet Sauvignon, Pinot noir and Chenin blanc, Pinot gris, Groslot, and Négrette

Wines

Muscadet wines are often light bodied and almost always dry with very little, if any residual sugar. The AOP (Appellation d'Origine Protégée) states that the wine may not have residual sugar above 5 grams per liter for Blanc and above 3 grams of sugar per liter for Blanc "Sur Lie." Left over carbon dioxide from the bottling process can leave the wines with a slight "prickly" sensation. Master of Wine Mary Ewing-Mulligan describes Muscadets as fresh and crisp, at their peak drinking ability from release up to three years of age. Some examples can have a slight "saltiness" about them. The moderate alcohol level of Muscadet allows it to complement many types of dishes without overwhelming them. The light, crisp acidity can "cut through" (meaning it stands out against) rich, creamy dishes which can be a refreshing change of pace for the palate.

Cellaring and service

Most Muscadets should be drunk within three years of production. There are, however, some exceptions to this rule. Depending upon the soils upon which they are produced and vinification, some Muscadets can have an aging potential of up to and exceeding ten years. The organisation responsible in France for promoting Loire Valley wines suggests that Muscadet should be served at between .

See also

  • List of Vins de Primeur

References