Winery Hilberg-PasqueroVareij
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Vareij of Winery Hilberg-Pasquero in the region of Vino da Tavola often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or citrus fruit.
Food and wine pairings with Vareij
Pairings that work perfectly with Vareij
Original food and wine pairings with Vareij
The Vareij of Winery Hilberg-Pasquero matches generally quite well with dishes of pork, spicy food or poultry such as recipes of cassoulet of yesteryear, kefta or oven roasted chicken.
Details and technical informations about Winery Hilberg-Pasquero's Vareij.
Discover the grape variety: Black Muscat
Opulent and perfumed sweet and fortified wines with a dark ruby robe, a dense and unctuous palate, showing intense muscat signature aromas (rose, fresh grape), candied red fruits (cherry, strawberry), honey and gentle spices. Also an aromatic table grape. Grown in Australia (Rutherglen), California, South Africa and the Mediterranean for sweet fortified wines. Aromatic black grape obtained in 1837 in England, Muscat of Alexandria × Schiava Grossa, also known as Muscat of Hamburg.
Last vintages of this wine
The best vintages of Vareij from Winery Hilberg-Pasquero are 2010, 2008, 2017, 2013 and 0.
Informations about the Winery Hilberg-Pasquero
The Winery Hilberg-Pasquero is one of of the world's greatest estates. It offers 12 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Tries (harvest by)
Harvesting in several successive passages to harvest at their optimal concentration the grapes affected by noble rot. They allow the production of great sweet wines.
