Domaine de BlanesMuscat Sec
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Muscat Sec
Pairings that work perfectly with Muscat Sec
Original food and wine pairings with Muscat Sec
The Muscat Sec of Domaine de Blanes matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of spaghetti with clams, zucchini and goat cheese quiche or pancake batter.
Details and technical informations about Domaine de Blanes's Muscat Sec.
Discover the grape variety: Kéknyelű
Mineral and structured whites for ageing, with a golden colour, a taut palate with high acidity, and signature aromas of white flowers (acacia), citrus (lemon, grapefruit), flint and typified volcanic notes. Prestigious and exclusive profile. Star of Badacsony, grown almost exclusively on the volcanic slopes of Mount Badacsony above Lake Balaton; a Hungarian patrimonial jewel. Native Hungarian white variety from the Balaton region.
Informations about the Domaine de Blanes
The Domaine de Blanes is one of of the world's greatest estates. It offers 7 wines for sale in the of Côtes Catalanes to come and discover on site or to buy online.
The wine region of Côtes Catalanes
Expressive Roussillon heartland: signature Grenache Noir as the red king — fleshy and sunny with notes of ripe cherry, raspberry, garrigue, spices and a peppery touch, round tannins and generous alcohol on schist. Deep Syrah, dense Carignan and Mourvèdre as support. Grenache Gris/Blanc, Macabeu and Vermentino in round whites (fennel, citrus, flowers). Aromatic Muscats.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
