What grape is Muscadet made from?
Melon de Bourgogne
Muscadet wines are made from a relatively neutral white grape called Melon de Bourgogne.
What is the difference between Muscadet and Muscadet Sur Lie?
Muscadet: Points of Distinction In a wine store, you may see a bottle with the label Muscadet de Sèvre et Maine sur Lie AC. The French term “sur Lie” shows they aged the wine on its lees. Click to Tweet The French term “sur Lie” shows they aged the wine on its lees.
What does Muscadet Sur Lie mean?
ageing on the Lees
What is Muscadet Sur Lie? ‘Sur Lie’ refers to the ageing of the wine, translating to ‘ageing on the Lees’. This process is the ageing of wine on dead yeast particles, left over from the fermentation process, adding extra complexity and flavours to the wines.
How long can you age Muscadet?
It’s aged on the lees for 24 months and takes years (or decanting) to show its full range of aspects—ripe pear, cracked pepper, an almost oily richness to match the mineral crunch—and will age for 15 years or more.
What grape is in Picpoul de Pinet?
Picpoul Blanc
Picpoul Blanc has fared better, being the grape behind Picpoul de Pinet, one of the named Crus of Côteaux du Languedoc. It produces crisp, citrussy wines with subtle mineral and nutty overtones. Domaine Felines Jourdan is one of the best producers in Pinet.
Is Muscadet like Sauvignon Blanc?
The Muscadet Story In contrast to the strong personalities typical of Sauvignon Blanc and Chenin Blanc in the Loire Valley, Muscadet is subtle to the point of being neutral. This neutrality stems from a variety of factors, but one of the most significant is the reticent character of the grape variety itself.
How long does sur lie take?
Ageing on the lees can take anywhere from a few weeks to a few months or years, depending on the viticultural region and specific winemaker preference. Certain regions, such as Champagne, require a minimum amount of sur lie ageing (12 months, in the instance of non-vintage Champagne) by appellation law.
What does matured on the lees mean?
If wine ages in contact with its fine lees for a considerable time, it develops pronounced round, full, creamy flavors that may present as nutty or yeasty, like warm brioche, in the finished wine. The French call this process sur lie, which translates to “on the lees.”
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