Mussels & Muscadet

Welcome to our video podcast: Mussels & Muscadet – Video Show #65.

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We are always looking for wine and food pairing opportunities. So, while in Naples, Florida, last year we just had to pay a visit to Jacques and Lysielle Cariot at their well-regarded and award winning Bleu Provence restaurant.

As a shellfish, one could rightfully expect that mussels would pair well with almost any white wine. But, as it turns out there is a seemingly perfect match in Muscadet. Made from the Melon de Bourgogne grape, Muscadet comes from the western-most end of the Loire Valley, the same valley that includes the regions of Sancerre, Pouilly-Fumé, Saumur, Bourgueil, Chinon, and Vouvray. Interestingly, however, Muscadet is referred to by its apparent taste (musk-like), making it one of the rare exceptions where a French wine is named for something other than its region.

Join us as Jay, Mark and I pay a visit to Jacques Cariot at his Bleu Provence restaurant, and see why Jacques feels that Muscadet is the most natural and perfect pairing with mussels.

For More Info on the Bleu Provence :

The sponsor of this video is Millesima, Fine Wine Merchants:

5 Responses to “Mussels & Muscadet”

  1. 1 kari eckert Aug 18th, 2009 at 3:00 am

    Enjoyed the video tremendously! A lover of moules, I would fly to Naples, Fl. just for this dish.(someday perhaps) This recipe is simple yet fantastic. Thank you for the tip on the Muscadet! I live in Europe and visit the Bordeaux, coastal region. This is as close as you can come to being there! The photography is phenomenal!!!

    Thanks, kari eckert

  2. 2 GrapeRadio Bunch Aug 19th, 2009 at 4:10 am

    I forgot how much I like Muscadet. The wine is made for food!


  3. 3 kari eckert Sep 5th, 2009 at 11:57 am

    Hello again Guys, I have made the recipy three times now with Muscadet. Its the best ever and not difficult. Jacques, at “Bleu Provence” has the perfect match!Perfect everytime, the best mussels ever! Amazing, Muscadet wine, The Secret Ingredient who would have guessed! Thanks!!!!!!

  4. 4 Jay Selman Sep 5th, 2009 at 1:19 pm

    Hi Kari! I could not agree more. Jacques really gets it! When you think about both the dish and wine together, they both are lifted beyond their humble beginings.

  5. 5 kari eckert Sep 6th, 2009 at 2:52 am

    If it had not been for your Video on Mussels & Muscadet we would never know, (who would have thought of it)! True, both humble and inexpensive to makebut elevating each other. By chance I found half a bottle of Muscadet hidden behind (been there for years, forgotten) Used it with the mussels, amazing. Will always use Muscadet from now on.

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