A Loire Chateau Lunch

Mad Wine
muscadet 054 I would have been content just to stroll through the gate at Chateau l'Oiseliniere, gaze at this stately, elegant, iconic home, and turn around and head directly back to the van. It was, however, an embarrassment of riches as I as able to tour the surrounding vineyards, sample a variety of delicious Muscadets, and have one of the most charming home-cooked lunches imaginable. If I didn't have the photos to corroborate the previous two sentences, I might have though it was all a reverie brought on by my penchant for 19th Century French literature. So rather than gauzy, filtered memories, I have some sharp images to share. muscadet 064 Above is proprietor Georges Verdier showing us that flowering has begun on the Melon de Bourgogne vines, which means that harvest should begin in about 90 days. Our lesson in grape growing over, it was time to sample the fruits of his labor. We found out that Muscadet is not only popular with those of us who love crisp, dry, refreshing white wines, but also (strangely enough) with felines: muscadet 093 Our appetites primed by a dizzying array of bracing, memorable Muscadets, we went into the dining room to find a black olive, spinach, and onion tart with a whole wheat crust. This was no quiche; it had just enough binder to keep it together. I thought this would be more of a dish for a rosé, but the briny black olives brought out the salty, mineral-tinged aspect of the Muscadet. Brilliant. muscadet 101 Next it was time for some white asparagus. I found myself counting my blessings for being in the Loire in time for both strawberry and asparagus season. We enjoyed a white asparagus custard surrounded by a green pea puree. Whoever says asparagus is difficult to pair with wine needs to try it with a richer-style, vegetable-loving Muscadet. muscadet 106 We finished with langoustines atop a simple salad of garden-fresh vegetables. This seemed to be the penultimate dish to have with Muscadet, which is simply one of the finest wines to have with seafood, period. muscadet 112 Here is the ubiquitous "I was there" photo that I include not out of vanity but to illustrate I have pen and paper by my side, dutifully taking notes. And although you can't see it, I have actually glued myself to the chair I am sitting in, as I thought this was the most rational plan to make sure I never had to leave. Please forward my mail care of Chateau l'Oiseliniere. muscadet 105 Full disclosure: I am a sponsored guest of the Loire Valley Wine Bureau on this trip.

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Muscadet Built for the Cellar

Mad Wine
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! Follow Esquin on Twitter *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.

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