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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.
John McDonald January 16, 2021
This week is about Port – but don’t turn the page. Unfortunately, too many read or hear Port and think of a sweet, expensive red wine. Port producers are actually some of of the most versatile winemakers around. Most make a wide range of Douro River Valley reds and whites, which are in the $8-$20 range, in addition to their Porto. You see, Port is not a varietal wine but a blend, and as such, it is quite dependent on the winemaker’s art and palate. Rather than attempting to enlighten in a few hundred words, please visit this website for a fairly comprehensive overview: www.liquor.com/what-is-port-wine-5075584. In addition, let’s review several wines I have sampled that are not found in the article.