If your only experience with muscadet has been unpleasant, and some muscadet can be unpleasant, it's time to give it another try. Proprietor Jean Douillard is meticulous in growing his grapes, restricting yield and selecting only the healthiest and ripest for the wine. It is fermented cool to maintain fresh fruit character, and also fermented "on the lees," meaning the sediment was left in the barrel during fermentation. This process adds flavor and a creamy mouth feel.

The Meyer lemon and tangerine fruit interlaced with stony, mineral flavors quiver over steely acidity. Experience the fruits of Mr. Douillard's labor on a warm day with oysters on the half-shell. Central Market and Pogo's Wine & Spirits.

Rebecca Murphy