Domaine De MirevaulxMuscat de Mireval
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
The Muscat de Mireval of the Domaine De Mirevaulx is in the top 10 of wines of Muscat de Mireval.
Food and wine pairings with Muscat de Mireval
Pairings that work perfectly with Muscat de Mireval
Original food and wine pairings with Muscat de Mireval
The Muscat de Mireval of Domaine De Mirevaulx matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of pasta with ham and tomato, goat cheese and bacon quiche or spinach and hard-boiled eggs with béchamel sauce.
Details and technical informations about Domaine De Mirevaulx's Muscat de Mireval.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Informations about the Domaine De Mirevaulx
The Domaine De Mirevaulx is one of of the world's greatest estates. It offers 2 wines for sale in the of Muscat de Mireval to come and discover on site or to buy online.
The wine region of Muscat de Mireval
Muscat de Mireval is a small appellation of SweetGolden natural wines made from the Muscat Blanc à Petits Grains Grape variety. Mireval is a commune in the Languedoc-Roussillon region of southern France. It is located immediately northeast of the highly respected Frontignan appellation. However, its wines rarely receive the same attention as the other natural sweet wines of the region, such as Banyuls and Muscat de Rivesaltes.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
