I was
graciously sent 2 bottles of of Loire wines- the Muscadet and Rose d'Anjou- for
a blogger challenge where I had to match the wines with food of my choice.
Muscadet
is a light-bodied, mineral-edged, white wine made in France’s Loire Valley with
the white Melon de Bourgogne grape; Muscadet is named for the grape from which it is made
rather than its place of origin unlike many wines. I think they are really affordable at £6.99 (Muscadet) and £6.95 (Rose d"anjou) a
bottle & under-rated white wines and it is both highly
versatile when it comes to food. Most wine stores are likely to have at least
one of them. The Loire is France's longest river at more than 1,000 kilometres
and vineyards run alongside many of the vineyards.
You can read more about
the wines at Loire Valley Wines.
The vineyard is divided
into three regional Muscadet appellations, within the western Loire region, and
the most common is Muscadet Sèvre-et-Maine. They are perfect for warm-weather
drinking and are most often enjoyed very chilled.
Muscadet produces dry,
tart, almost clear white wines which are high in acid, with aromas and flavours
of citrus and an almost salty minerality. Because of this neutral and tart
character it goes well with many kinds food.
Proximity to the sea
moderates the region’s summer temperatures, making the wines lighter and lower
in alcohol than those produced in inland areas. The grape doesn't have that
much character on its own, it’s extremely transparent to the nature of where
it’s grown.The best ones are the Sur lie ageing ones (ageing
on the spent yeasts from fermentation, which gives the best Muscadets more
texture, along with a savoury note)
The
wines I was sent:
Vignrons
du Pallet, Finest Muscadet, 2011
Taste:
Crisp, light, fresh, lemon fruit with keen acidity.
Rose d'Anjou is an appellation for rosé wines from the
Anjou district of France's western Loire Valley wine region.
Champteloup Rose d'Anjou 2012
Color : pale pink
Taste : Very refreshing
par excellence summer wine, slightly sweet with bouquet of red fruits.
I
served the Muscadet with Homemade Salted & Spicy nuts just the way we serve
it back home in India with any drinks. The wine was really refreshing with the
nuts.
Home-made
Salted & Spicy nuts
It
is a brilliant mix of Peanuts, Almonds, Hazelnuts, Cashews and Pistachios
tossed in salt, turmeric, chilli powder, chaat masala oil and roasted in the
oven.
Warm
Goats Cheese drizzled with maple syrup served with Rocket leaves and Pine nuts.
I
used the Picandou goat’s cheese. This one is produced in Perigord, France, from
ancient techniques that produce a very soft, versatile cheese that has hints of
grassy flavours, and excellent body. It typically develops a flowery rind as it
really compliments this wine.
Goats
Cheese drizzled with honey or maple syrup and kept in the oven for 10min. Then
served with fresh rocket leaves and toasted pine nuts. We continued with the
Muscadet and Muscadet handled it all with aplomb. It’s refreshing, citrusy
acidity; its modest alcohol level (high alcohol intensifies spiciness)
complemented both the courses.
With all of us enjoying
the recent boiling weather, barbecue seemed to be the perfect choice for serving
the Rose d'Anjou.
Grilled
vegetables asparagus, artichokes and
Paneer Tikka Indian Cheese in skewers
We marinated all the
vegetables and Paneer in a spicy Tikka marinade and grilled them. I reckon the
non-vegetarians would be equally thrilled to try the marinade with chicken. The
sweetness from the wine really complemented the spiciness and the smokiness
that came from the barbecue In my opinion this wine will be great with spicy Asian
food as the occasional sip refreshed the palette well.
I am a big fan of white wines and absolutely loved the refreshing Muscadet. Many thanks to Loire Wines.
Recipe for the Marinade:
Thick Yoghurt 1 cup
Turmeric 1/2 tsp
Chilli Powder or Paprika 1 tsp
Cumin/Jheera Powder 1/2 tsp
Coriander/Dhania Powder 1/2 tsp
Chaat Masala 1/2 tsp
Ginger-Garlic paste 1tsp
Black salt
Oil 2tbsp
In a zip-lock bag marinate the veg or meat for 2-3 hours.
