Muscadelle

Muscadelle, which is said to have originated around Bergerac or the Bordeaux region, is a variety used to make noble rot wines and dry white wines.

In France, it is mainly grown in Bordeaux, the South West and Languedoc-Roussillon, but outside of France it is also grown in Eastern Europe (Croatia, Romania, Ukraine and Russia), South Africa, California and Australia.

Because it is difficult to grow, the area cultivated in France is shrinking.

Although the tree is vigorous, it needs to be properly parissaged (a type of work done in the field to increase yields. If necessary, the branches are lifted up to remove them from the ground and expose them to plenty of sunlight). This is because it is susceptible to mold and has low resistance to disease, making it difficult to cultivate.

On the other hand, noble rot fungus grows well in certain conditions, so in the Sauternes, Barzac, and Graves regions, the best noble rot wines are produced by blending it with Semillon and other grapes.

Both the clusters and the kernels are medium in size, the clusters are cylindrical and the kernels are round.

The wine made from perfectly ripe, healthy Muscadelle grapes is full of floral aromas of honeysuckle and acacia.

It is basically blended, and although the percentage varies depending on the wine, it is not the main component, being around 10%, so you rarely notice its aroma or flavor on its own. Regardless of whether it is sweet or dry, it helps to increase the complexity of the aroma and flavor of the finished white wine.

It is rarely used alone, but is often blended with Sauvignon Blanc (Gris), Semillon, etc. Dry versions go well with seafood appetizers and marinades, vegetable-based appetizers, and simple chicken dishes.

If you prefer a sweeter option, it pairs well with tarts and cakes made with blue cheese, foie gras, and citrus fruits.