Muscadet Sèvre et Maine Bonnets Blancs
If you are a fan of bone dry and refreshing whites, this bottle from the Loire Valley in France is one you need to try. Made with Melon de Bourgogne (a grape borrowed from Burgundy that you don't see too often but one that we have grown to love) this wine is full of flavours of apple and pear with a refreshing punch of acidity.
#HPW0056
Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Stats
The knowledge you need to become the expert
Colour > White
Producer > Domaine Bonnet-Huteau
Country > France
Region > Loire Valley
Vintage > 2020
Grapes > Melon de Bourgogne
Farming > Biodynamic
ABV > 12%
Size > 750ml
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve well chilled, in the fridge for at least an hour
🍷 > No need to decant but would look the part in a carafe
😋 > Flavours of citrus and a tangy mineral finish
🍕 > Try with fish & chips
🥳 > Thirst-quenching bottle for a picnic in the park
📅 > Best enjoyed now
Eat
Try the recipe we created to pair perfectly with this wine
Spaghetti with Mussels
Mussels are one of those ingredients that has the power to make us feel like we are on holiday when we eat them, no matter the weather outside.
Get the best, freshet mussels you can. The vacuum packed ones tend to be bitter and tough, whereas from a decent fishmonger or supermarket fish counter, you should get tasty pops of the ocean.
Simple and safe to prepare, take them one by one and pull the beard off, tap on the counter, and if they close or are already closed, pop them in a bowl of cold water.
As long as you discard any that don’t close with a tap, or haven’t opened after cooking, you are good to go!
Ingredients
For 2 people
1kg Mussels
1 Glass white wine
1 Clove garlic, crushed
1 Handful of finely chopped parsley
2 Eggs
200g 00 Flour
Method
Mix the eggs and flour together, knead until elastic and soft. Cover with clingfilm for 30 minutes. When ready, roll out and cut into spaghetti, leave to dry for as long as you can.
Meanwhile prepare the mussels: de-beard each one and put in a bowl of cold water.
In a pan, add olive oil and garlic and cook for 30 seconds. Drain the mussels then add to the pan.
Add the glass of white wine, cover with a lid and let steam for 3-4 minutes.
Cook the pasta for 4 minutes then add to the pan with mussels. (You can prepare the mussels a few minutes in advance and then remove most of the shells before adding the pasta, this makes it a little easier to eat!)
Add chopped parley and season before serving.
Listen
Our hand-curated playlist, chosen especially for this bottle
Listen now on…
Watch
Our top choice for what to watch whilst enjoying a glass
Watch now on…
