Domaine VinocérosMuscat
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Muscat from the Domaine Vinocéros
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muscat of Domaine Vinocéros in the region of Languedoc-Roussillon is a .
Food and wine pairings with Muscat
Pairings that work perfectly with Muscat
Original food and wine pairings with Muscat
The Muscat of Domaine Vinocéros matches generally quite well with dishes of pasta, vegetarian or poultry such as recipes of cannelloni with parma ham, nanie's diced ham quiche or turkey osso bucco.
Details and technical informations about Domaine Vinocéros's Muscat.
Discover the grape variety: Othello
Interspecific cross between the Clinton and the frankenthal or black-hamburg obtained in 1859 by Charles Arnold of Paris in Canada (Brant County in Ontario). In France, it is one of the six hybrids prohibited since 1935 (included in the European regulations): the Clinton, the Herbemont, the Isabelle, the Jacquez, the Noah and the Othello. It has been used as a sire in several crosses, notably by Couderc and Seibel. Today, the Othello has practically disappeared.
Last vintages of this wine
The best vintages of Muscat from Domaine Vinocéros are 0
Informations about the Domaine Vinocéros
The Domaine Vinocéros is one of of the world's greatest estates. It offers 19 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: 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.
