MELON DE BOURGOGNE
Melon de Bourgogne commonly known as Muscadet in the Loire
. It is a frost resistant vine, and as a result was brought to the Nantes region in the 17th century after a disastrous frost destroyed the vineyards. It is no longer grown in Burgundy because of its susceptibility to rot.
The Melon de Bourgogne obtained its name as a result of its round leaves. We do not know the origin of the word Muscadet but it is suggested it comes from the fact that the taste is a little “musque”. It is an early ripening, early budding variety; its medium sized bunches bear small, round berries with thick golden skins. Yields are respectable though not excessive.
The wines made from this variety can be pale gold with a green lustre. Its delicate, accentuated floral aromas are clean and light. In the mouth, a musky flavor accounts for its name. It is used in small quantities only in the making of the Macon Blanc and Cremant de Bourgogne AOC. wines.
In the region of Loire it is matched with seafood. Muscadet is served at lots of Japanese restaurants. Its gentle flavors do not require strongly flavored food.
Synonyms; Gamay blanc, Gamay blanc a feuille ronds, Gros auxerrois, Lyonnaise blanche, Muscadet, Pinot Blanc (in California ), Weisserburgunder (in Germany ).