If there’s one food that pairs impressively with the French white wine known as Muscadet, it’s oysters. Oysters and Muscadet, one is told, go together like Mickey and Mouse. They are an inseparable duo, which is all fine and good, if you like oysters. I do not. Once upon a time I did; in fact, I had a good 20 or 30 years of liking oysters. Then oysters—raw ones, specifically—apparently decided it was in their best interest to kill me, or at the very least make me wish very strongly that I were dead. So I gave up on them.
But I still love Muscadet. Light-bodied, mineral-edged, made in France’s Loire Valley with the white Melon de Bourgogne grape, from vineyards hard up against the Atlantic, it’s one of the world’s great partners for food of all kinds.
- 10 Best Bargain Wines in the World
- Train Yourself to Pair Wine and Food
- An Expert's Pairing Advice
- Best Online Wine Shops
- How to Shuck an Oyster or Clam
- Wine-Tasting Workout: Train Yourself to be a Better Wine Taster
That’s what I told Jon-David Headrick, a Nashville resident and wine importer who focuses on the Loire, when I proposed that we meet up in Atlanta and take a Muscadet-fueled tour of the South. My plan was to prove that Muscadet doesn’t just pair well with oysters but with a whole host of foods: fish, fried chicken, even tacos and barbecue. Anything short of a T-bone.