Looking for something to beat summer’s heat and accompany that seafood or salad? A well-made Muscadet from the Melon de Bourgogne grape stands up to the toughest meal challenge. From crisp summer sippers to more cellar-worthy styles, this light-bodied white is one of the world’s best wine values. Wine writer Jameson Fink takes a look at the grape’s history and the unique technique that draws out its mineral-like qualities. “Melon de Bourgogne: Beginners Guide to Wine,” offers practical tips for buying and enjoying Muscadet, from foods it pairs with — think shellfish and more — to identifying a quality bottle and what you will pay for it.
Excerpt from the Book:
“In choosing a Muscadet, vintage is usually not a huge concern. Rather than get bogged down with complicated harvest reports and charts, take the opportunity to have further discussion with a retail or restaurant wine professional about the vintage. A good question to ask is, “Would you say this vintage is a typical one, and if not, could you please explain how I might understand that based on the smell and taste of the wine?” Cooler vintages are typical for Muscadet; Melon de Bourgogne is a grape well-suited to these cooler temperatures and can ripen successfully in them. Vintages of extreme heat can produce a riper, richer version of Muscadet that, though atypical, can be intriguing.”
Includes:
1. Understanding Melon de Bourgogne
1.1 Provenance/History
1.2 Recent Developments
2. Choosing Melon de Bourgogne
2.1 Sur Lie
2.2 Key Melon de Bourgogne Terms
2.3 Acidity and Minerality
2.4 Price
2.5 A Cellar-Worthy Wine
2.6 Ask an Expert
2.7 Alcohol and Label Notes
3. Serving and Enjoying Melon de Bourgogne
3.1 Glass
3.2 Serving Temperature
3.3 Food Pairings
3.4 Ideal Drinking Circumstances
3.5 So Many Wines, So Little Time
About the Author:
Jameson Fink is the wine editor for Foodista.com, a food and wine contributor to Dabble Magazine, and he manages his own wine-focused writing, blogging and social media consulting company. He entered the wine business and the world of blogging in 2004 after turning his curiosity and enthusiasm about wine into a full-time vocation and passion.
Since moving from Chicago to Seattle that year, he has worked at one of the largest retail wine shops in the Pacific Northwest as its European buyer, run an eclectic beer and wine department at a large grocery store in the hip Capitol Hill neighborhood, and now works at a charming wine bar, Bottlehouse, in the quiet neighborhood of Madrona. He's traveled to vineyards in Chile, Argentina, Australia, New Zealand, South Africa, France, Italy and Portugal, as well as in Washington, California, Oregon and Virginia. He loves Champagne with popcorn and all things Rosé. He was named "One to Watch" by Paul Mabray of VinTank in "The 9 Most Important Wine Bloggers in the US," and you can keep up with his grape adventures on his personal blog, jamesonfink.com.
Excerpt from the Book:
“In choosing a Muscadet, vintage is usually not a huge concern. Rather than get bogged down with complicated harvest reports and charts, take the opportunity to have further discussion with a retail or restaurant wine professional about the vintage. A good question to ask is, “Would you say this vintage is a typical one, and if not, could you please explain how I might understand that based on the smell and taste of the wine?” Cooler vintages are typical for Muscadet; Melon de Bourgogne is a grape well-suited to these cooler temperatures and can ripen successfully in them. Vintages of extreme heat can produce a riper, richer version of Muscadet that, though atypical, can be intriguing.”
Includes:
1. Understanding Melon de Bourgogne
1.1 Provenance/History
1.2 Recent Developments
2. Choosing Melon de Bourgogne
2.1 Sur Lie
2.2 Key Melon de Bourgogne Terms
2.3 Acidity and Minerality
2.4 Price
2.5 A Cellar-Worthy Wine
2.6 Ask an Expert
2.7 Alcohol and Label Notes
3. Serving and Enjoying Melon de Bourgogne
3.1 Glass
3.2 Serving Temperature
3.3 Food Pairings
3.4 Ideal Drinking Circumstances
3.5 So Many Wines, So Little Time
About the Author:
Jameson Fink is the wine editor for Foodista.com, a food and wine contributor to Dabble Magazine, and he manages his own wine-focused writing, blogging and social media consulting company. He entered the wine business and the world of blogging in 2004 after turning his curiosity and enthusiasm about wine into a full-time vocation and passion.
Since moving from Chicago to Seattle that year, he has worked at one of the largest retail wine shops in the Pacific Northwest as its European buyer, run an eclectic beer and wine department at a large grocery store in the hip Capitol Hill neighborhood, and now works at a charming wine bar, Bottlehouse, in the quiet neighborhood of Madrona. He's traveled to vineyards in Chile, Argentina, Australia, New Zealand, South Africa, France, Italy and Portugal, as well as in Washington, California, Oregon and Virginia. He loves Champagne with popcorn and all things Rosé. He was named "One to Watch" by Paul Mabray of VinTank in "The 9 Most Important Wine Bloggers in the US," and you can keep up with his grape adventures on his personal blog, jamesonfink.com.
