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Muscadet Built for the Cellar

Pepiere Muscadet Clos des BriordsAs a lover of the bracing whites of France’s Loire Valley, my introduction to Muscadet (made from the Melon de Bourgogne grape) was a welcome delight. And if you love oysters and (like me) have a budget far from unlimited, Muscadet is the ultimate bivalve wine. It’s the kind of wine you want to drink ultra-fresh and well-chilled. At least that’s what I thought until I was introduced to the Pepiere Muscadet Clos des Briords.*

Produced from vines planted in 1930, the Clos des Briords defies the typical profile of your everyday light and crisp Muscadet. It has remarkable depth and length and is certainly well-suited for the cellar. Last night I enjoyed a magnum (with friends; not by myself) of the 2005 and it was lovely. I feel slightly guilty for opening it up so soon, but the pleasure of enjoying it with friends washed away any misgivings.

If you are starting to cellar wine, or already do so, you’d be hard-pressed to find a better value in a wine you can easily lay down for a decade. And nothing is more fun than pulling a big bottle out of the cellar; magnums rule!

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*I must give praise and a lifetime of thanks to my former Triage sales rep, Tom, for introducing me to this wine and the fact that I could get it in magnums! Go have a pizza at his place in Seattle.

The World’s Most Underrated Wines Part I: Loire Cabernet Franc

Breton Cabernet Franc
France’s Loire Vally is home to many of my most-cherished whites, like Sancerre and Vouvray, but lately I’ve been on a kick for the reds, especially Cabernet Franc. Breton is one of my favorite producers and this lineup of 2009s did not disappoint. These are medium-bodied wines with some tannin but have moderate alcohol and oak influence. They may be the ultimate food wines; I could see enjoying Loire Cab Francs with everything from salmon to chicken to pork to beef to…you get the picture. Extremely versatile, they’re the Swiss Army Knife of red wines.

My favorite of the lot, pictured on the left, was La Dilettante. It actually undergoes carbonic maceration, the process which makes Beaujolais so damn gulpable and thirst-quenching. I find myself wishing it was July and I had a slightly chilled glass of this delightful Cab Franc, while sitting under the shade of an umbrella, eating burgers and dogs. (YES!) I can’t think of a wine that’s more fresh or fun than this charmer.

But since summer is long gone and we’re approaching the second half of November, I’d say Loire Cab Franc deserves a place at your Thanksgiving table. I have a few more Turkey Day selections that I’ll detail in an upcoming, ubiquitous post that will be delivered with aplomb, enthusiasm, and vigor!

So what wines do you feel are underrated?

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