Every now and then you run across a food and wine pairing that is so perfect, you can’t imagine anything better. This is one of those rare instances when the wine ‘contrasts’ and at the same time ‘compliments’ the dish. Coastal region wines naturally pair with seafood. This is no exception. Melon de Bourgogne is the most widely planted grape in the Loire Valley, and the best comes from the AOP Muscadet Sèvre et Maine. After first tasting this wine, I thought how amazing it would be with a plate of fresh oysters. But that would be cliché 😉

Why is this a perfect pairing?

The natural saltiness of the clams provide great contrast to the acidity of this wine. There are crisp spice and citrus zest notes in the wine that compliments the fresh creamy sauce in the dish.

This wine spends a minimum of 24 months on the lees (sur lie), bringing a welcome yeasty aroma and flavor to the wine.

Domaine Claude Branger Muscadet Sevre-et-Maine Sur Lie Terroir Les Gras Moutons 2018 – Melon de Bourgogne from Pays Nantais, Loire, France

We first purchased the wine as part of our ongoing commitment to immerse ourselves in the various countries and regions during our sommelier studies. I was fortunate to discover this recipe in a 2014 online article by J. Gwendolynne Berry in the Palm Beach Post, while searching for others’ experiences and recommendation of food to pair with this specific wine.

Fettuccini With Clams and Dill

Original Recipe: FOOD & WINE Annual Cookbook 2012

2 1/2 Pounds Clams

1/2 Cup Dry White Wine

2 Dill Sprigs (plus 1 tablespoon chopped dill (garnish))

1/4 Cup Dry Vermouth

3/4 Cup Sour Cream

1 Small Clove Garlic

1/4 Cup Chopped Onion

1 Teaspoon Finely Grated Lemon Zest

1 Teaspoon Finely Grated Grapefruit Zest

1 Pound Fresh Fettuccine

Freshly ground pepper

The first step is to cook the clams. Make sure to rinse them well to remove any sand and dirt from the shells. Place the wine, clams, dill, and a few splashes of dry vermouth (approx. 2 tablespoons) in a large sauce pot. Bring to a boil. Cover and steam the clams until they open. Remove the clams, and place them into a bowl. Be sure to toss out any unopened clams. Strain the liquid and rinse out the pot. Return the liquid to the sauce pot.

Simmer to reduce the liquid to about 1 cup. This should take between 8-10 minutes. Remove from heat add onions, garlic, citrus zest (lemon and grapefruit), and sour cream.

Cook the pasta in a large pot of boiling and salted water. Be careful not to overcook the pasta. Just before the pasta reaches al dente, strain the water and add the pasta to the sauce pot. Add the remaining vermouth. Cook until the sauce is creamy. This should take about 6-8 minutes.

Serve the pasta topped with clams.

Enjoy!

References

Berry, J. (2014, June 11). Amid summer whites, a surprisingly creamy Vinho Verde. Retrieved October 06, 2020, from https://www.palmbeachpost.com/article/20140610/ENTERTAINMENT/812033625