©8z3a6466|Hadrien BRUNNER www.hadrienbrunn

Autumn Muscadet wine pairings 9 seasonal recipes that bring out the best in our local wines

Discover nine autumnal recipes from the region and their Muscadet wine pairings, chosen from the emblematic vintages of Vignoble Nantais to enhance each dish. Cream of pumpkin soup, pumpkin au gratin, ricotta-spinach cannelloni, fragrant dahl, pike with beurre blanc… all seasonal dishes that find their balance in the aromatic richness of the wines. Between roundness and mineral notes, autumn can be savoured here, with a glass in hand*.

*Alcohol abuse is dangerous for your health, consume in moderation.

Autumn The season of perfect Muscadet wine pairings

When leaves crunch underfoot and kitchens smell of stews, the Muscadet pairing reveals ideal nuances: mineral freshness, gourmet tension, sometimes hints of honey or brioche linked to maturing on lees. Depending on the local crus – Goulaine, Clisson, Monnières-Saint-Fiacre, Gorges, Vallet, Château-Thébaud, La Haye-Fouassière, Le Pallet, Mouzillon-Tillières – the focus is on aromatic precision or fullness, to bring out the best in autumn produce.

©Vignoble Nantais┬®adrien Vilarem Web 7979|Adrien Vilarem

9 Muscadet wine pairings & autumn recipes to try out at home

©8z3a6402 3|Hadrien BRUNNER www.hadrienbrunn

Cru Château-ThébaudLoire pike with beurre blancand autumn vegetables

Delicate and structured, Cru Château-Thébaud seduces with its fine nuances of fennel and aniseed and its saline finish. It enhances the freshness of pike, underlines the beurre blanc sauce and accompanies the sweetness of market garden vegetables.

Tip: serve it at around 11°C to reveal all its aromatic finesse.

Cru Monnières-Saint-FiacreCream of pumpkin and chestnut soup

The velvety texture of the pumpkin and the sweetness of the chestnuts combine with the creamy roundness of Cru Monnières-Saint-Fiacre. Its aromas of citrus, orange blossom and exotic fruit bring freshness and liveliness, while a subtle bitterness on the finish balances out the richness of the dish.

Tip: serve slightly chilled, at around 10°C, to preserve all the wine’s tension.

Cru GorgesSpaghetti squash& goat's cheese gratin

The goat’s cheese gratin, generous and fragrant, calls for a wine that is both taut and persistent. The Cru Gorges, with its minty, lemony and mineral nuances, provides a lively and precise counterpoint to the fat of the cheese and the melting texture of the squash.

Tip: age it for a few years to allow the smoky notes of the Cru to fully develop.

Cru ValletRicotta and spinach cannelloni& tomato sauce

The sweetness of the ricotta, the vegetal freshness of the spinach and the acidity of the tomato are balanced by a rich, elegant Cru Vallet. Its aromas of ripe fruit and flowers round out the sauce while enhancing the creamy stuffing.

Tip: serve at room temperature (12°C) to bring out its aromatic complexity.

Cru La Haye-FouassièreCoral lentil dahlwith coconut milk

The refined, expressive Cru La Haye-Fouassière lightens the enveloping texture of the coconut milk with its mineral tension and floral, menthol notes. A pairing that plays on contrasts, between spicy sweetness and aromatic freshness.

Tip: serve with light aeration to release all the wine’s complexity.

Cru ClissonRisotto with mushrooms, rosemary and white wine

Powerful and generous, Cru Clisson responds to the richness of the risotto and the intensity of the mushrooms. Its aromas of ripe fruit, quince and honey combine with the woody, resinous notes of rosemary.

Tip: an ageing vintage will accentuate the dialogue between aromatic maturity and the depth of the dish.

Cru Le PalletMussels with saffron cream

The fleshy, iodised mussels are a perfect match for the minerality and deliciousness of Cru Le Pallet. Its roundness coats the creamy saffron sauce, while its fruity aromas bring freshness and depth to every bite. It’s a perfect balance between the sea and the land, ideal for savouring as soon as the autumn air begins to cool.

Tip: serve at around 11°C to bring out the wine’s lively minerality and generous aromas.

Mouzillon-Tillières vintagePuff pastry braidwith poached pears and thyme

The juicy sweetness of poached pears and the golden richness of a crisp puff pastry meet the mineral tension and elegant bitters of Cru Mouzillon-Tillières. The delicate fragrance of thyme and a hint of sweet spices prolong the wine’s complex aromas, while its taut structure balances the greediness of the dessert.

Tip: serve this Cru slightly chilled (10-11°C) to highlight its notes of citrus and poached fruit, while preserving its beautiful structure on the palate.

Cru GoulaineAutumn dessertPear and walnut tart

The pear and walnut tart finds a natural echo in the harmonious, well-balanced Cru Goulaine. Its notes of ripe fruit, honey and dried fruit prolong the sweetness of the dessert, while its fresh finish avoids any heaviness.

Tip: serve slightly cooler (9-10°C) to retain its liveliness.

Alcohol abuse is dangerous for your health, and should be consumed in moderation.

Would you like to reproduce the recipes?

©Recipe Booklet 9 Pairings Muscadet Crus Communaux

Download the recipe booklet now!

Download

To extend the experience

Autumn is the perfect time to discover all the facets of Muscadet. Start by taking part in wine-related activities in the vineyards: meet the winemakers, discover the vintages and learn about food and wine pairing.

Then continue the gourmet tour by exploring the local flavours: vegetables from the Saint-Julien-de-Concelles market-garden valley, freshly caught Loire fish and beurre blanc, the culinary pride of the region.