“Nothing’s moister than an oyster … with Muscadet everyday.” So goes the ancient French saying (here perfectly translated).
The tangy, refreshing Muscadets from the western Loire Valley were born to go with shellfish, particularly freshly shucked oysters. But the big secret is that they can be incredible, serious wines that vary immensely according to the soils they’re planted in. Join us during this month with an “R” for a rare opportunity to taste some of the greatest Muscadets and to sample some of their succulent friends, the oysters. This perfect pairing is a classic example of how wine and food can beautifully enhance the tastes and textures of one another.
Instructor: Thomas Boothe’s, extensive knowledge and passion for wine and his innovative teaching style have been fueled through work and study in a variety of wine-related fields.
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