If you read my blog you probably are aware of the concept of carbonic maceration. I won’t go into the technical details of it because I want to focus on one aspect of this process–namely, that some of the grapes at the bottom of the vat are crushed under the weight of all the other grapes and juice on top on them.
I feel that way about this blog.
The reason I feel this way about my blog is not because I don’t enjoy writing on my blog–nothing could be farther from the truth. The fact is, however, that I undertook to write a number of blog posts–reviews of wine I received, reviews of books I received, reviews of wine paraphernalia I received–at the close of the spring semester and haven’t yet gotten around to writing them. If you’re one of those fine, generous people who gave me things to review: I apologize sincerely! I will write and post my reviews very soon.
Whew! With that out of the way I feel as if my soul can now be made into delicious, fruity (yet serious and profound) Beaujolais cru. I have been drinking a fair amount of wine during this second half of summer, what with my being in Wilmington, Delaware during the weekdays and DC during the weekends and all. I’ve had some fantastic aged Rully and some great Pinots. However, I want to devote this Phoenix of a post to a simple, inexpensive, but altogether ravishing white wine: the 2009 Bonnet-Huteau Muscadet Sèvre et Maine “Les Gautronnieres” ($11.99, available at Ansonia Wines and Weygandt Wines, both in DC).
(Thanks to the fabulous Rebecca for this picture, taken with her brand-new Nikon D90!)
I worked at Ansonia this past Saturday and decided to pour both a light red and a white. I decided to pour this wine because I had never had a Muscadet I’ve liked–till now.
Muscadet is produced in the Loire Valley (site of excellent Sauvignon Blanc, Chenin Blanc, and apparently Pinot?) from the Melon de Bourgogne grape. Muscadet is produced in three sub-appellations, of which Muscadet-Sèvre et Maine is one. Although it’s a bit obscure, Muscadet has been acknowledged by some gourmets (and gourmands!) as the perfect oyster wine.
This wine has a nice hint of spritziness, not quite as pronounced as in a Txakolina, but perhaps around the same amount as some Vinho Verdes. Very nice citrus stone fruit nose. Clear, light body with some citrus and very pronounced minerality–definitely not like a Chablis or Sancerre but still pretty assertive. Not the longest finish, but one that ends when it should and ends well–sort of like this. It avoids that plasticine taste I hate in many inexpensive wines, and when it warms a bit it even seems like it could be a Chard. A nice ending indeed.
This is THE PERFECT wine for summer. Forget rosés (and you know how much I love rosés)–this is what you want to drink when it’s hot and humid outside. It’s a wonderful aperitif and would go well with seafood, especially shellfish and ESPECIALLY oysters (when they’re in season again, which is generally any month containing the letter “R”). This is a wine you want to pick up by the case and drink by the bottle.
But, as I seek to foster online conversation about wine: what are some of your favorite wines for summer?