More proof that Muscadet is the perfect wine for seafood.
The Wine: Le Fief Du Breil, Muscadet Sevre et Maine, Domaine de la Louvetrie $$
The Food: Sea Scallops and escarole, an Anita Lo recipe, with red peppers and Israeli couscous
The Place: Dreaming of the beautiful Loire Valley
Winemaker Joseph Landron is the second generation of wine makers at Domaine de la Louvetrie, a vineyard in the Loire Valley founded by his father in 1945. He believes “Muscadet should be the faithful expression of its terroir reflected in its mineral signature, the richness and originality of our vineyard.”
What does this mean? For us it means an exceptionally natural and balanced wine with flavors that are seductive, irresistible. They created a wonderful symbiotic relationship with a dinner like this. The wine complimented the food and the food enhanced the wine.
Sea scallops superbly fresh from the Montclair Farmers’ Market, gently braised in garlic and butter with some lemon and with local escarole, also a treat at this time of year. An Anita Lo recipe. Served with a wonderful couscous from Trader Joe’s called Harvest Grains Blend made with Israeli couscous, along with red and green orzo, split dried garbanzo beans, and red quinoa. To add color and another flavor we accented with sautéed red peppers.
Jo Landron’s Le Fief Du Breil, was found at Magnolia’s Wines in Upper Montclair. It has rich complexity with deep citrus flavors with integrated tones of ripe and tropical fruits, engaging minerality and a lasting finish. Tasted a little different with each morsel of our meal, of course the flavors swelled the longer the wine was open. In fact I had some three days later and it was still delicious.
Joseph Landron Admires His Wine
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