Today, we speak with Frédéric Niger Van Herck, who works with Guy Bossard, a fifth generation winemaker, at Domaine de l’Ecu. Here, they craft Muscadet with expressive minerality using organic and biodynamic farming practices.
Looking for a refreshing white wine to sip on after a day spent in the summer heat? Look no further than Muscadet!
Here in the Loire Valley, we are certainly unique. We are France’s longest and most diverse wine-producing region, producing wines in every style – red, white, rosé; still or sparkling; dry, off-dry or sweet. You name it, we make it.
Many of the varietals made famous by other regions, such as Chardonnay and Cabernet Sauvignon, are secondary varietals in the Loire...
Muscadet May hasn’t just charmed restaurants and retailers in Boston, the press is on board with these mineral-driven wines as well! Here are some of our favorite Melon de Bourgogne articles this month.
Sur Lie and Bottle Aged Muscadet in May (Wine-zag.com)
Muscadet Month: The Older Mysteries (The Passionate Foodie)
Muscadet May in Boston (Tasting Panel)
While we have been singing the praises of Muscadet and oysters as a match made in heaven, we should also mention that this refreshing white wine from the Loire Valley pairs just as wonderfully with many other foods.
Of course, a product of the maritime climate in Pays Nantais, Muscadet with its refreshing acidity is a delicious accompaniment for other seafood, such as lobster, shrimp and crab. It also pairs nicely with sushi and sashimi. Because of its freshness, Muscadet is a fantastic wine choice for vegetarian cuisine, including citrus fruits and grilled fresh vegetables.
Beurre...
