Marc Bredif Vouvray Classic Museum Release 2018

Marc Bredif Vouvray Classic Museum Release is an elegant and complex white wine from the Loire Valley, France. Made from 100% Chenin Blanc, it reveals aromas of ripe pear, quince, and honey, with subtle floral notes and a touch of minerality. The palate is medium-bodied with balanced acidity, a creamy texture, and a long, refined finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Off-dry
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a German Riesling, with notes of honeyed pear, quince, and white floral aromas, finishing with a touch of sweetness and refreshing acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Clay and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Marc Bredif is a historic estate in the Loire Valley, renowned for producing exceptional Vouvray wines. Their Classic Museum Release represents the finest expression of Chenin Blanc with remarkable ageing potential.

Seafood: Seared scallops, lobster, or baked sole.
Poultry: Roast chicken with herbs or turkey breast.
Vegetarian: Asparagus quiche or roasted root vegetables.
Meat: Pork tenderloin or veal medallions.

Goat Cheese: Fresh and tangy, enhancing the wine's minerality.
Brie: Soft and creamy, complementing the wine's honeyed notes.
Camembert: Earthy and mild, balancing the wine's crispness.
Comté: Nutty and savoury, pairing beautifully with the wine.

Seared Scallops with Herb Butter

Ingredients:

• 12 large scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown.
3. Remove scallops and reduce heat. Add butter and garlic to the skillet, stirring until melted and fragrant.
4. Drizzle butter over scallops and garnish with parsley. Serve warm with lemon wedges.

Tip: Pair with a side of sautéed spinach or steamed asparagus.