Wines made from Muscat Ottonel grapes of Austria
Discover the best wines made with Muscat Ottonel as a single variety or as a blend of Austria.
More informations about the variety Muscat Ottonel
Muscat Ottonel has the character of a grape variety with a distant lineage. It was first obtained in 1839 and continues to be planted in nearly 2,000 hectares of vineyards around the world. It shows good vigour and promises satisfactory production, of the order of 6 kilos per vine. The bunches, which are rather loose, are quite large, bearing berries with a strong character. A pleasantly musky flavour and a lot of juice characterize the pulp, protected by a medium skin. The bluish-black skin contributes to the exceptional beauty of the vineyards at harvest time. The size of the ellipsoidal berries is another argument in favor of Muscat Ottonel, which is also known as Muscat Ottone or Muscadet Ottonel. Resin, toast, honey and wild flowers are all present in the wines made from this variety. If the foliage, which turns yellow in autumn, is one of its charms, remember to protect the fruit from grey rot and coulure.
More informations about the wines of Austria
Austria - a mountainous, landlocked country in Central Europe - is enjoying a renaissance as a wine nation. It has shaken off decades of controversy caused by a handful of negligent people and has become a model of modern European wine, leading the way in quality and innovation. Balancing tradition and modernity, the Austrian wine industry has retained classics such as Sweet Ausbruch and Strohwein, while actively developing modern, consumer-friendly wines, such as its signature style: Gruner Veltliner, a crisp, Aromatic white wine. Officially, 35 Grape varieties are permitted for the production of Austrian quality wine, of which almost two-thirds are white varieties.
What are the typical flavors of the Muscat Ottonel grape variety?
- Tree fruitPresent in 16% of Muscat Ottonel
- EarthPresent in 16% of Muscat Ottonel
- Citrus fruitPresent in 13% of Muscat Ottonel
- Tropical fruitPresent in 13% of Muscat Ottonel
- OakPresent in 7% of Muscat Ottonel
- Non oakPresent in 6% of Muscat Ottonel
- MicrobioPresent in 6% of Muscat Ottonel
- FloralPresent in 6% of Muscat Ottonel
- SpicesPresent in 5% of Muscat Ottonel
- VegetalPresent in 4% of Muscat Ottonel
- Dried fruitPresent in 3% of Muscat Ottonel
- HoneyPresent in 3% of Muscat Ottonel
- ApricotPresent in 3% of Muscat Ottonel
- PeachPresent in 3% of Muscat Ottonel
- OrangePresent in 3% of Muscat Ottonel
- MarmaladePresent in 2% of Muscat Ottonel
- CitrusPresent in 2% of Muscat Ottonel
- Red fruitPresent in 2% of Muscat Ottonel
- PineapplePresent in 2% of Muscat Ottonel
- TropicalPresent in 2% of Muscat Ottonel
News about the grape variety Muscat Ottonel
A perfect pairing: Madhu’s masala lamb
With culinary inspiration dating back to 1935, our restaurant brand Madhu’s specialises in South Asian cuisine with an East African influence. It’s thanks to the secret recipes handed down across eight decades that we have become caterers for royalty, dignitaries and Asian weddings – and that our original Southall location has been named Best Indian Restaurant multiple times by Pat Chapman’s Cobra Good Curry Guide. Over the past few years I’ve been working on creative combinations to find the pe ...
Seppeltsfield releases 1923 100-Year-Old Para Vintage Tawny
Following a tradition established by pioneer Barossa winemaker Benno Seppelt – who laid down a barrel of vintage fortified with instructions not to issue it for 100 years – the 1923 Para Centenary Tawny was released on 16 February 2023 to coincide with the day the Seppelt family moved into its western Barossa homestead on the Seppeltsfield property in 1851. While honouring and respecting history, Seppeltsfield has also broken with tradition this year by introducing new packaging it hopes is attu ...
Walls’ hidden gems: Domaine Richaud, Cairanne
Whenever I visit Domaine Richaud, just outside the village of Cairanne, the winemaking team remind me of friends I made at free parties in the 1990s in fields and disused warehouses. I’m not talking dreadlocks and dogs on strings, but there’s always an anarchic frisson in the air. You get the impression they know how to enjoy themselves. Perhaps it’s to be expected, given the radical furrow Marcel Richaud has ploughed. He’s approaching 70 now, but still thrums with pent-up energy, his ice-blue e ...