What does it mean to be passionate about wine? Well for me it means to venture out and try new tastes beyond your preference.
My friend’s wine and food pairing event in the States trigger my memory on wines from Loire Valley of France. This is probably the less well-known wine region from France. But it is an interesting region because it produces many styles of wines – red, white, rosé and sparkling.
When my husband suggests to get some fresh oysters for dinner, instead of pairing with Chablis or Sauvignon Blanc, I thought of a dry white wine from Loire Valley that is supposed to be perfect of shellfish.
The region is Nantais in Loire Valley closest to Atlantic Ocean. The wine is Muscadet et Sevre et Maine made from Muscadet grape. The dry white wine is not expensive, found one for HK$100. So will put that to the test and see if it lives up to the reputation!
Grape Wine Journey 
Serving crab cakes tonight. Wine store suggests Sauvignon Blanc (Ponga from New Zealand) rather than Chardonnay. Wondering why Sauvignon Blanc is better?
New Zealand is crisp with high acidity, classic flavors are gooseberry and green fruit. It goes well with seafood or spicy food.
Chardonnay is normally more full body, better with heavier food.
New Zealand Sauvignon Blanc is crisp with high acidity, it goes well with seafood and spicy food.
Chardonnay is normally more full body, goes well with heavier food.