A New Wine for Summer: Mosse Moussamoussettes!

Mosse MoussamoussettesOn a recent trip to New York, I was lucky enough to share a bottle of this lovely little Loire Valley wine with Brooke and Ayse from the Formaggio Kitchen Essex shop. I was immediately won over by its fruity aroma and delicate frothy fizz. Since this is a wine not normally brought into Massachusetts, I had to special order it from New York and our two cases just arrived today!

Made by Agnès et René Mosse on their 13ha farm in Anjou, this méthode ancestral* sparkler is made with organically farmed Gamay, Grolleau Gris and Grolleau Noir grapes from 25-30 year old vines. The grapes are minimally handled and the wine practically makes itself with the natural ambient yeasts in the cellar. With no filtration and the bare minimum as far as sulfur goes, this slightly orange rosé is definitely on the cloudy side. When poured, it froths into delightful foamy bubbles and is aromatic and complex with notes of strawberry, red grapefruit, red apples and pink flowers. Its slight sweetness is offset by a healthy acidity and an almost earthy background. While we certainly recommend Moussamoussettes on its own, it’s also great with fresh little Loire goat’s cheeses (like Valençay) or grilled shrimp or chicken. Either way, try to drink it outdoors on one of these hot summer days. Available at Formaggio Kitchen South End.

*méthode ancestral is an old-fashioned way of making sparkling wine. The wines are not disgorged, which means that they remain cloudy. Disgorgement removes the lees and other sediment from a sparkling wine.