Definition of Muscadet in US English:



  • A dry white wine from the part of the Loire region in France nearest the west coast.

    • ‘It tastes a bit like a Muscadet, but it reminds me of Lebanese sunshine.’
    • ‘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.’
    • ‘For example, when you serve oysters with Muscadet, or lamb with Cabernet Sauvignon, you're matching wine and food weights to perfection.’
    • ‘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.’
    • ‘Some of them are classics (Roquefort with Sauternes; Muscadet with mussels; coq au vin with red Burgundy) and some of them happen by chance.’
    • ‘Perhaps, most remarkable is its ripeness; very few Muscadets that I have tasted have come close to this level of ripeness.’
    • ‘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.’
    • ‘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?’
    • ‘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).’


French, from muscade ‘nutmeg’, from musc ‘musk’.