Winery Domeniul CiumbrudDry Muscat Sec
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Dry Muscat Sec
Pairings that work perfectly with Dry Muscat Sec
Original food and wine pairings with Dry Muscat Sec
The Dry Muscat Sec of Winery Domeniul Ciumbrud matches generally quite well with dishes of spicy food or sweet desserts such as recipes of turkey paupiettes in poultry sauce or cheese cake (white cheese cake) inratable.
Details and technical informations about Winery Domeniul Ciumbrud's Dry Muscat Sec.
Discover the grape variety: Romorantin
Romorantin is a white grape variety named after the town in the Loir-et-Cher region where it originated. It was François 1er who planted the first Romorantin vines here in 1519, and it has gradually been replaced by Sauvignon, considered more aromatic, and is only planted in the Loir-et-Cher region, where it is the source of the Cour-Cheverny AOC. Its bunches of small white berries, which turn pink when ripe, are resistant to grey rot. Cour-Cheverny wines are fruity white wines with aromas of white flowers, citrus fruit and honey. Their lively, full-bodied character means they can be enjoyed after a few years' storage.
Last vintages of this wine
The best vintages of Dry Muscat Sec from Winery Domeniul Ciumbrud are 2017, 0
Informations about the Winery Domeniul Ciumbrud
The Winery Domeniul Ciumbrud is one of of the world's greatest estates. It offers 25 wines for sale in the of Transylvania to come and discover on site or to buy online.
The wine region of Transylvania
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
