Sur Lie, French for “on lees” is something I learned more
about because of this week’s Wine Wednesday feature the 2014 Domaine de la
Fruitière Muscadet Sèvre & Maine sur lie “Gneiss de Bel Abord”. I’ve been
exploring Muscadet and it was the mouthfeel of this one that stood out, For a
light bodied wine, it had a noticeably round, silky, more viscous mouthfeel
than others I’ve had - giving it more
structure and making it quite pleasing. Aging sur lie is quite common with
Muscadet, but it was this particular Muscadet that caused me to take notice.
In winemaking, sur lie means that the wine is aged on its
lees (grape or yeast). In this case, the lees are yeast particles that settle
to the bottom of the vat. During this
process the yeast particles break down releasing sugars and proteins that
interact with the wine chemistry. This can enhance the structure as well as the
aromas and flavors of the wine. This wine, was aged on the lees or “sur lie” for
5 months.
From the Muscadet Sèvre et Maine Appellation (between the
Sèvre and Maine rivers) in the Loire Valley of France, the wine is 100% Melon
de Bourgogne. On the nose - slightly floral (orange blossom) salinity and minerality. On the palate, silky giving way to a crisp
acidity with a lingering finish. We enjoyed this with Pan Sautéed Halibut
seasoned lightly with salt, pepper and paprika over a wild rice medley and a
side of grilled asparagus. Enjoy as an aperitif and with a Grilled shrimp
cocktail or with Clams alla Puttanesca. To print or save the recipe pairing
suggestions, click the links below.
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