Winery Grand TokajTokaji Muskotály
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Tokaji Muskotály
Pairings that work perfectly with Tokaji Muskotály
Original food and wine pairings with Tokaji Muskotály
The Tokaji Muskotály of Winery Grand Tokaj matches generally quite well with dishes of spicy food or sweet desserts such as recipes of lamb tagine with honey and onions or gaufress and light.
Details and technical informations about Winery Grand Tokaj's Tokaji Muskotály.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Tokaji Muskotály from Winery Grand Tokaj are 0
Informations about the Winery Grand Tokaj
The Winery Grand Tokaj is one of of the world's great estates. It offers 75 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
