Winery BальмаМускат (Muskat)
White wine
of Кубань. Анапа of Кубань of Russia
This wine generally goes well with spicy food and sweet desserts.
The Мускат (Muskat) of the Winery Bальма is in the top 50 of wines of Кубань. Анапа.
Food and wine pairings with Мускат (Muskat)
Pairings that work perfectly with Мускат (Muskat)
Original food and wine pairings with Мускат (Muskat)
The Мускат (Muskat) of Winery Bальма matches generally quite well with dishes of spicy food or sweet desserts such as recipes of seafood pastilla or pancakes.
Details and technical informations about Winery Bальма's Мускат (Muskat).
Discover the grape variety: Semidano
Cultivated for a very long time in Sardinia (Italy) where it occupied an important place before the phylloxera crisis... it is almost unknown in France.
Last vintages of this wine
The best vintages of Мускат (Muskat) from Winery Bальма are 2018, 0
Informations about the Winery Bальма
The Winery Bальма is one of of the world's greatest estates. It offers 17 wines for sale in the of Кубань. Анапа to come and discover on site or to buy online.
The wine region of Кубань. Анапа
The wine region of Кубань. Анапа is located in the region of Кубань of Russia. Wineries and vineyards like the Domaine Галицкий и Галицкий (Galitsky and Galitsky) or the Domaine Gaï-Kodzor produce mainly wines red, white and pink. The most planted grape varieties in the region of Кубань.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
