Muscat

Muscat is a white grape variety that originated in Greece and has been cultivated in Europe for centuries. It was brought to Europe in the Middle Ages and has since established itself in many regions. Today, Muscat is grown in Europe, North America and New Zealand. In Europe, France is the largest grower of Muskateller, especially in the Alsace and Loire regions, but the grape variety also enjoys great popularity in southern Styria and Austria. In North America, it is cultivated especially in California and Oregon, and in New Zealand in regions such as Marlborough and Hawke's Bay.

Muscat prefers a warm and sunny climate to thrive and develop a richer flavour. It grows in a variety of soils, but prefers well-drained, loamy soils with a high lime content. In Europe, it grows best in regions such as Alsace and Loire in France, Tuscany and Piemonte in Italy, and Spain and Portugal. In North America and New Zealand, it does particularly well in regions with warm and sunny climates, such as California and Marlborough.

Muscat are known for their distinctive flavours of nutmeg, or floral notes like elderberry, as well as their light and fresh texture. They are often referred to as aromatic grapes because they have a wide range of aromas and flavours. Muscat wines often have aromas of nutmeg, honey and flowers. They have a slight acidity and moderate alcohol content. They are often light and fruity and vary in flavour depending on the region and the method of production. Some Muscat wines have a slight sweetness, while others can be dry and mineral.

Muscat and its unique aroma of nutmeg, wildflowers, elder and exotic fruits delivers a lot aromatically, with longer mash contact it becomes even more complex, making Muscat a universal food companion:

Muscat Asparagus Risotto: the fruit and light spice of Muscat go well with asparagus risotto prepared with fresh green asparagus stalks, Parmesan cheese and a pinch of nutmeg.

Muscat chicken: Muscat also really delivers as a marinade for chicken. A dash of muscatel with garlic, lemon juice, olive oil and fresh herbs is perfect for a delicious marinade for a chicken breast.

Pumpkin soup: the spicy and fruity notes of Muscat go well with a creamy soup made with pumpkin. Garnish the soup with toasted pumpkin seeds and a dash of nutmeg for an extra kick of flavour.

Ceviche with muscatel: a Latin American dish of marinated raw fish, goes like a glove with the floral Muscat. Marinate fresh fish such as salmon or cod with lime juice, onions, coriander and a pinch of nutmeg and serve with a glass of Muskateller Sand und Schiefer from Tement winery.Highlight!

Cheese platter: Muscat also goes well with a variety of hard cheeses or medium-bodied soft cheeses.

Muscat has also found a firm place in the natural wine scene, with its intense aromas of nutmeg, spices and exotic fruits, is perfectly suited for the production of natural wines when fermented on the mash over a longer period of time, as winemakers like Loimer, Matassa oder Ziniel show really well.From light, fresh and sparkling muscatels to concentrated, complex and orange- or amphora-fermented natural wines - the muscatel offers a great variety in the natural wine scene and basically delivers properly. With mash-fermented muscatels, we have rediscovered our love for the grape variety.