One of the mysteries of the English language finally explained.
A dry white wine from the part of the Loire region in France nearest the west coast.
- ‘For example, when you serve oysters with Muscadet, or lamb with Cabernet Sauvignon, you're matching wine and food weights to perfection.’
- ‘Slightly acidic white wines, such as Sauvignon or Muscadet, are best suited to salads (which also have high acidity) or oily dishes (which help soften the acidity in the wine).’
- ‘Which brings me rather neatly to my main course - advertised as poached fillet of salmon with dill and Muscadet, it sounded like a perfect light evening meal.’
- ‘To prove that my masculinity is a complicated and wonderful thing I'm about to make myself a fresh green pea risotto and settle down to eat it with a fine bottle of Muscadet and a video from my sisters' eighties brat pack collection.’
- ‘An impressive blend of four English grapes made in a ‘sur lie’ style, where the wine is aged on its fermentation lees like a Muscadet.’
- ‘Of all French wines, Muscadet - crisp, dry and neutral - was the one that seemed to epitomise all that was wrong about French wine to British consumers seduced by the full-on fruit, oak and alcohol of new-world wines.’
- ‘It tastes a bit like a Muscadet, but it reminds me of Lebanese sunshine.’
- ‘Perhaps, most remarkable is its ripeness; very few Muscadets that I have tasted have come close to this level of ripeness.’
- ‘And they do just fine with a rich lobster; on the other hand they totally lose out in pairing with crisp, acidic oysters, where a Chablis, a non-oaked Chardonnay, a Fume Blanc, or a Muscadet would make a wonderful match.’
- ‘I noted with delight that an entire subsection is devoted to whites of the Loire (when is the last time you saw two Muscadets on a Houston wine list?’
- ‘Some of them are classics (Roquefort with Sauternes; Muscadet with mussels; coq au vin with red Burgundy) and some of them happen by chance.’
- ‘We selected a white Muscadet wine for the first course and began with a salmon mousse for Madame, served with a creamy horseradish sauce, and the salmon bisque for me.’
French, from muscade ‘nutmeg’, from musc ‘musk’.
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