I got to try Melon de Bourgogne for the first time last night. The wine sounds like it comes from the Burgundy region of France. Well, it did, until the 16th century, when it was removed in favor of other more prominent grape varieties. Today, we’re going to explore this white grape that now resides in the Loire Valley of France.
WineTraveler’s Write-Up on Melon de Bourgogne
WineTraveler has a great write-up on this grape. The first thing I learned is that the grape is best known by the name of the wine it makes, Muscadet. The second thing I learned is that the wine originated in the Burgundy region of France. Hence, the name. But in the 16th century, they decided to remove this grape for more prominent varieties.
“Melon de Bourgogne, otherwise known as Melon, or Melon de B, found a home in the western edge of the Loire Valley near the Atlantic Ocean in two ways. Dutch distillers who used the port at Nantes as an entry and exit point to ship goods back to Holland brought the vines to the area in the 17th century because they needed wine for their brandy. The vines did well in the cool climate and were some of the only ones to survive an extremely harsh winter in 1709 when most other local red grape vines were destroyed. It was then that Melon de Bourgogne proved to be a sustainable grape for the region.”
In addition to being grown in France, the grape is also grown in the Willamette Valley in Oregon, near where I live. That is the origin of the wine I tasted last night.
How Does the Wine Taste?
“In the glass, Melon de Bourgogne produces light, crisp, dry white wines with aromas and flavors of lemon, lime, green apple, pear, and its signature salinity, especially in wines from the Loire Valley. Truly a wine that expresses its home, Muscadet wines have a distinct seaside minerality to their profile.”
Though most Muscadet wines are made in a fresh style, some may be aged sur lie (a generic term for the solid particles settled at the bottom of a tank/barrel after alcoholic fermentation), for extra body and a bready, or yeasty flavor.
Muscadet is meant to be drunk young, although in some cases, as in the sur lie-style wines, they can be aged for several years.
Food Pairings
Wine Folly tells us that “Muscadet is loved as an excellent food pairing wine due to its minerally, citrus-like taste and high acidity. They will happily stand up to zesty vinaigrettes and other high-acidity dressings. However, Muscadet’s true calling is matched with seafood, particularly if you’re a fan of bivalves (mussels, oysters, and the like). In Nantes, a favorite regional dish, called Moules Frites, is made by flash-cooking mussels in a splash of Muscadet wine and tossing them with shallots and green herbs and French fries.”
