Question 1
A guest who has never heard of Muscadet is about to order Chablis as a default seafood white. You want to redirect them to a Muscadet Crus Communaux (Clisson). What is your pitch? A "Muscadet is a sparkling wine from the Loire that's produced using the same method as Champagne, because the bubbles actually help with seafood pairings in a way that still Chablis can't match." B "Chablis is an excellent choice, but let me offer you something, because Muscadet from the Clisson cru has been aging on its lees for over two years. It's dry, saline, and mineral, grown on ancient volcanic rock just above the Atlantic coast, and it has a textural richness from the lees contact that Chablis doesn't. For shellfish, it's one of the great French pairings, because the wine and the oysters grow from the same geology. It's also about half the price of a Chablis Premier Cru for comparable quality." C "Muscadet is actually made from the same grape as Chablis, Chardonnay, but in the Loire style, so it's lighter and easier to drink. If you like Chablis, Muscadet is the casual version of the same thing." D "Chablis is fine, but Muscadet has much higher residual sugar, which makes it a better match for the natural sweetness of shellfish. You'll find it much less acidic and more approachable."
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