Seafood and wine
You've heard me say it before. What grows together, goes together. I love that expression. Nature's way of trying to make sure we enjoy our next dinner party. One of the best examples of this comes from the Atlantic coast of France.
Given our local supply of fresh seafood, it isn't hard to imagine that the salty coastline of our across-the-pond neighbours also produces a wide variety of seafood in abundance. The coastal region outside the city of Nantes is known for seafood. It is in this area that we find one of the world's best seafood wines, Muscadet.
Many of you may be familiar with Muscadet but I suspect most of you have not yet experienced its minerally, tart and delicious character. It is made from a relatively obscure grape called Melon de Bourgogne. Okay, you can forget that tidbit of information as you won't see that name used anywhere else.
Currently, there are only two different Muscadet available in New Brunswick. Fortunately, one of them is of very high quality. Basic Muscadet can be somewhat boring but the good stuff, referred to as Muscadet de Sevre et Maine 'Sur Lie' is much more interesting.
This is the fourth and highest level of quality and is worth seeking out. Sevre and Maine are two rivers in the area and these names on a wine label are quite common. But make sure you look for the 'Sur Lie' designation.
Sur Lie relates to a winemaking process that keeps the grape juice exposed to the winemaking yeast for an extended period of time. This allows the wine to pick up flavour complexities that can include bread dough, yeast, and mineral. This is a good thing.
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