Goulaine Muscadet

Goulaine Muscadet is a dry white wine in the Muscadet style, which is traditionally made from the Melon de Bourgogne grape. Wines in this style are usually light-bodied and bone-dry, with high acidity and very little oak influence. Expect green apple, lemon peel and pear on the palate, with a faint salty, mineral edge that Muscadet is known for. Bottlings that spend time on their lees often add a subtle bready or creamy texture and a slight prickle on the tongue. Tannin is essentially absent in a white like this, and the finish is typically short to medium, clean and citrusy. That profile makes it a natural match for shellfish. Oysters, clams, mussels in white wine and broth, and steamed or grilled white fish all work, because the acidity cuts through brine and butter the way a squeeze of lemon would. It also suits goat cheese, light salads dressed with vinaigrette, fried calamari and simple roast chicken with herbs. Heavily spiced or rich cream-sauced dishes will overwhelm it. Serve it well chilled, around 7 to 10°C (45 to 50°F), which keeps the acidity crisp and the mineral notes clear. If it sits much warmer, the wine tends to taste flat. It does not need decanting. Pour it straight from the bottle into a standard white wine glass or a small tulip-shaped glass, which concentrates the delicate citrus and sea-spray aromas without letting them fade. Muscadet is generally a drink-now wine, best enjoyed within a couple of years of release while its freshness is at its peak. Keep it cool and out of direct light until you open it, and finish it within a day or two of opening, resealed and refrigerated.