Winery CavignonCuvée Réservée Muscat
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Réservée Muscat
Pairings that work perfectly with Cuvée Réservée Muscat
Original food and wine pairings with Cuvée Réservée Muscat
The Cuvée Réservée Muscat of Winery Cavignon matches generally quite well with dishes of spicy food or sweet desserts such as recipes of tunisian mloukia of grandmother mimi or yoghurt cake.
Details and technical informations about Winery Cavignon's Cuvée Réservée Muscat.
Discover the grape variety: Florental
Simple, colourful fruity reds with a dark ruby hue, lightly marked to firm tannins and a straightforward palate; signature aromas of red fruits (cherry, raspberry), gentle spices and herbaceous notes. Modern, productive profile. Grown in small quantities in France and Belgium, used in organic and sustainable vineyards, part of the new generation of disease-resistant varieties. French black hybrid developed in the 20th century.
Last vintages of this wine
The best vintages of Cuvée Réservée Muscat from Winery Cavignon are 0
Informations about the Winery Cavignon
The Winery Cavignon is one of of the world's great estates. It offers 26 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
