Winery Cellier des CigalesSoleil des Cigales Muscat Moelleux
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Soleil des Cigales Muscat Moelleux
Pairings that work perfectly with Soleil des Cigales Muscat Moelleux
Original food and wine pairings with Soleil des Cigales Muscat Moelleux
The Soleil des Cigales Muscat Moelleux of Winery Cellier des Cigales matches generally quite well with dishes of spicy food or sweet desserts such as recipes of stuffed round zucchini or birthday cake.
Details and technical informations about Winery Cellier des Cigales's Soleil des Cigales Muscat Moelleux.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Soleil des Cigales Muscat Moelleux from Winery Cellier des Cigales are 2016
Informations about the Winery Cellier des Cigales
The Winery Cellier des Cigales is one of of the world's greatest estates. It offers 17 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
