Muscadet

And as the weather gets hotter, I usually share bottles of Austrian Gruner Weltleiner.

Marcin from southern France, Muscadet, Palomino, Pinot Blanc, of course, and Roussain.

There's Torontes and Verdejo.

A nice Italian summer white is Vermentino.

The

Loire, the Muscadet.

Easily my most favorite.

One of the great wines with oysters.

This

question is hard because I don't want that to get more pubs.

Same thing with Moose.

Muscadet, like Loire Valley, anything Loire Valley, I think, you know, anything Loire Valley, anything.

There's this metamorphic rock, and as you said, do, do not find it very often in the wine world.

The only other region where it has importance is, uh, Muscadet on the western part of the Loire.

There they have, uh, gneiss as b- as bedrock, as mother rock.

Mm-hmm.

And that could mean a lot of things.

It could mean Muscadet, like I mentioned before.

It could mean Pinot Grigio grown near the coast in the Veneto or Friuli.

It could mean Verdicchio or Vermentino, a lot of different, or Sirtico, lots of different coastal whites, Caricante.

Okay.

So I think once you're in the European coastal white category, which I may not be, this may not, this may be from Oregon, who knows, but I'm going to, because of the persistent saline quality, it's neutral.

I did like the Muscadet call, but this like, this feels just like a little bit more textural and interesting to me than Muscadet.

But if it was Muscadet, I would not be disappointed, even though I'm about to call it Verdicchio di Metallica 2024.

Yeah.

[laughs] Now Muscadet, for instance, I think is at long last having another moment in the sun, and it's added all those cru communaux, you know, the sub-appellations-

Right

... which were never gonna fit onto our previous small map of Muscadet.

So we have, uh, blown up, we've, um, given Muscadet a bigger map so that we can show all, all that's new.

And just as, um, an example of how much change needs to be affected, I did happen to look with Muscadet.

Um, we added, I think we added six new producers, 'cause we always map what we call notable producers.

Right.

We really believe in the fact that there is not one Muscadet.

I also always have this question about people.

Yeah, Muscadet is a dry white wine that you drink with oysters, which is true.

But that's not the only thing you can do with Muscadet.

Hey, it's Looper, and this is a special edition of the Peroncast, our beverage industry podcast presented by Demaison.

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And as most of you know, because if not, you wouldn't be here.

We are making mesquite.

In

particular, lots of map extensions because places say like Muscadet have suddenly sprouted a whole new lot of sub-appellations that couldn't have been fitted onto the old map.

And Muscadet must be one of the best value wines in the world, so it deserved a bigger map.

New, completely new maps include Valtellina, you know, that

area because Nebbiolo is so popular now.

And there's a little bit of horse trading, but no, we come to an agreement about what's needed.

Yeah.

So of those new regions you've added, as well as them being sort of part of the Bible and the reference of things for the rest of the industry, which of those regions kind of excites you most from a kind of wine perspective and a tasting? You said there's sort of new pockets of Muscadet, but where's your own personal experience? What excites

And all along the way, you get what are known as the central vineyards, which includes Sancerre and Puy-Fumé.

And then you move through Chinon and Vouvray and all of these places out to Muscadet near the Delta.

And this is way inland and relatively high elevation and has a lot in common with Beaujolais to the east.

And strangely, though, Beaujolais...

I, I, I think so.

Um, uh, my, my only option I, I wrote down, uh, I thought maybe a Muscadet would go nice.

Ooh, really nice.

You know, uh, again, pretty bracing, a little bit of saline in a Muscadet that's gonna play well with that seafood.

Mm.

Um, and again, that there's a mineral quality there, too, that's gonna give a, a richer mouthfeel to the, to the wine without being, like, flabby or cloying-