Melon is a white wine variety produced in France and parts of USA. It is bland in taste. It is also used to prepare the Muscadet. There are specific techniques associated to make the wine more interesting in taste. It is also known as Gros Auxerrois, Melon de Bourgogne and Lyonnaise Blanche.
It was originally produced in Burgundy but has declined in yield there. The vineyards of Brittany particularly the Pays Nantais in Loire produce more of the grape where the wine is bottled directly from the underground tank or cask. The wine is labeled as ‘Muscadet de Sèvre et Maine sur Lie AC’ and is more flavorful with a distinct taste of citrus fruits. They are also slightly tart due to its light acidity and have a salty character.
The American Federal law prohibits the use of the term ‘Muscadet’ on the label of the wine. Hence the American varietal is known by the name of the grape.
Origin of Melon Wine
Melon was initially recognized as a Burgundian wine. However, the 1970-80s Pinot Blanc variety of grapes in California were actually the plantings of Melon. The grape is also known as the Melon in Oregon. The commercial release of the Washington variety occurred in 2009.
Preparation of Melon Wine
The wine grapes grow in small clusters with the berries having a yellow hue to them. They are particularly high in tannin and are susceptible to frost. The grapes are neutral in taste and the wine making techniques of sur(ageing) and lees(fermentation) impart it with the unique flavor.
The wine is bottled in spring or autumn and the effervescence present during the bottling makes it prickly in taste.
Food Pairing With Melon
The wine goes particularly well with shell fishes and salty seafood.
The best serving temperature for the Melon is between 8 C to 10 C.