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If you want a bottle that’s less fruit-forward and has more mineral flavors, grab a Melon de Bourgogne or Muscadet. These wines are known for citrus and saline flavors, and for being the perfect oyster pairing. It’s also common for Loire’s Muscadet to be aged
sur lie, meaning they have been allowed to rest on the dead yeast cells, which adds depth and texture to bottles.
Multiple appellations such Anjou, Saumur and Vouvray, produce sparkling, dessert or still Chenin Blanc. And these bottles are much like their counterparts in South Africa. The Loire Valley’s still Chenin ranges from austere and mineral driven to rich and fruity. Sometimes these Chenins are aged in oak.