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Muscadet "Les Dabinières" 2018 - Domaine Bonnet-Huteau
Domaine Bonnet-Huteau

MUSCADET "LES DABINIÈRES" 2018 - DOMAINE BONNET-HUTEAU

  France / Loire
€20.70
€17.70
QTY
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The Greatest Example of Loire's amazing terroir!

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Why do we love it?
Bonnet Huteau's Muscadet Les Dabinières is a wine that offers you a memorable experience lust with one sip. It is fragrant but, at the same time, so mineral and delicious that with each sip you get closer and closer to a marina, eating fresh oysters during sunset, smelling the blooming jasmines.

Bonnet Huteau Winery is located in the heart of Sevre et Maine. The beautiful medieval winery building belongs to the Chapelle-Heulin community, which has been making Muscadet for over 150 years. Organic and biodynamic cultivation, minimum interventions, and indigenous yeasts create wines with a unique and special character. Muscadet Les Dabinières comes from a vineyard with Melon de Bourgogne vines aged 15-30 years and slate soil. The wine ferments with indigenous yeasts in stainless steel tanks and then matures with its fine lees for 9 months. All of the above create a rich and elegant white wine, with intense mineral character and sharp acidity.

Oysters, sunsets, and sea, do you need anything else?

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
Medium lemon color and elegant aromas of lemon, green apple, pear, white-flesh peach, white flowers, grapefruit, and citron. Notes of dough and wet stone complete the impressive set. Delicious mouth with sharp acidity and buttery feeling.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Muscadet Sèvre-et-Maine, Loire
Variety Melon de Bourgogne
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic Yes

MUSCADET "LES DABINIÈRES" 2018 - DOMAINE BONNET-HUTEAU

PAIR IT

with steamed mussels, seabass ceviche, spaghetti alle vongole or small fried fish.

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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