Australian Melon De Bourgogne wine regional and flavour profile
WHITE | LIGHT BODIED
Muscadet tastes and aromas
Flavours of apple, pear and peach with mineral aromas
Light, crisp acidity, with low alcohol (under 12%)
Muscadet cellaring potential
Muscadet wines are produced to be drunk young, while the flavour profiles remain strong
Facts about Muscadet
- The finest Muscadet wines are made in a method known as Sur Lies (which translates to “with lees”). This method is where there is one or no early rackings done; the wine is fermented and aged in barrels on the lees.
- Muscadet is one of few white wines that is almost white in colour- a pale grey to off-white colour than the typical yellow or gold colours of most white wines.
- The Muscadet name has to do with the musk-like aroma of the wines, and contrary to popular belief has nothing to do with the Muscat grape.
- Mélon de Bourgogne literally means Melon of Burgundy, and as the name suggests, the grape was primarily grown in Burgundy until its destruction was ordered in the early 18th century.
- DNA analysis has revealed Melon de Bourgogne to be a cross between Pinot blanc and Gouais Blanc. In the 20th Century Melon de Bourgogne was misidentified in the US and Australia as Pinot Blanc.
Australian regions that produce Muscadet
Muscadet is grown primarily in the Loire Valley region of France. It is also grown in North America. In Australia it is quite rare, however can be found in the Mornington Peninsula.
What food to pair with Muscadet
Muscadets refreshing acidity and mineral notes make it a perfect partner for seafood such as lobster, prawns and crab. Because of its freshness, Muscadet also marries well with vegetarian cuisine, including citrus fruits and grilled fresh vegetables.