Rivesaltes is an appellation for the historic Sweet wines of eastern Roussillon, in the DeepSouth of France. The natural sweet wines produced in this region have been revered since at least the 14th century. The technique used to make them is one of many techniques used for sweet wines. Unlike botrytized wines or ice wines, natural sweet wines are made by Mutage, a process that involves stopping the Fermentation of the must while a high level of natural sweetness remains.
With their high levels of residual sugar (at least 100 g/l) and Alcohol (between 15 and 17% ABV), these wines are sweet and relatively viscous. Understandably, Rivesaltes wines are often confused with Muscat de Rivesaltes wines, which are similar in style and come from the same region. The main difference is that Muscat de Rivesaltes is made from Muscat Grapes, whereas Rivesaltes is made from Grenache in all three forms (Black, White and Grey). Rivesaltes wines are produced in several forms, which are Distinguished by their colours (the result of the grape varieties and the ageing processes used to make them).
White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.
wines from the region of Rivesaltes go well with generally quite well with dishes of mature and hard cheese, blue cheese or aperitif such as recipes of savoyard fondue with ceps, spinach and roquefort pie or cream of asparagus soup in verrines.
On the nose in the region of Rivesaltes often reveals types of flavors of orange, citrus fruit or non oak and sometimes also flavors of oak, caramel or peach. In the mouth in the region of Rivesaltes is a powerful with a nice balance between acidity and tannins.
