Winery Horácio SimõesExcellent Moscatel Roxo Superior
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with blue cheese and sweet desserts.
The Excellent Moscatel Roxo Superior of the Winery Horácio Simões is in the top 80 of wines of Portugal and in the top 5 of wines of Setúbal.
Taste structure of the Excellent Moscatel Roxo Superior from the Winery Horácio Simões
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Excellent Moscatel Roxo Superior of Winery Horácio Simões in the region of Península de Setúbal is a powerful.
Wine flavors and olphactive analysis
On the nose the Excellent Moscatel Roxo Superior of Winery Horácio Simões in the region of Península de Setúbal often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, citrus fruit or black fruit.
Food and wine pairings with Excellent Moscatel Roxo Superior
Pairings that work perfectly with Excellent Moscatel Roxo Superior
Original food and wine pairings with Excellent Moscatel Roxo Superior
The Excellent Moscatel Roxo Superior of Winery Horácio Simões matches generally quite well with dishes of sweet desserts or blue cheese such as recipes of rice with milk or courgette, roquefort and pine nut pie.
Details and technical informations about Winery Horácio Simões's Excellent Moscatel Roxo Superior.
Discover the grape variety: Cornalin du Valais
Very old vine cultivated in the Swiss Valais, resulting from a natural crossing between the petit rouge(*) and the mayolet. It is the father of red humagne, also called cornalin d'Aoste, the grandfather of durize or petit rouge du Valais or rouge de Fully and a relative of goron. - Synonymy: old red of Valais, red of the country in Switzerland, landroter (for all the synonyms of the grape varieties, click here!). - Description: medium-sized bunches, cylindrical, winged, compact, strong medium-sized peduncles with little lignification; medium-sized berries, spherical or short elliptical, skin of a beautiful bluish black colour with a lot of bloom. The foliage turns completely red in the fall. - Production potential: early budding in the year. Capricious and difficult variety. Particularly likes the limestone soils of well exposed hillsides that warm up quickly enough, lean and well drained. Semi-erect bearing, vigorous with irregular production. Resists well to winter frosts. Susceptible to the main diseases, especially to oidium and grey rot. Also susceptible to magnesium deficiency and stalk dehydration. Maturity: 3rd early season
Last vintages of this wine
The best vintages of Excellent Moscatel Roxo Superior from Winery Horácio Simões are 2008, 2005
Informations about the Winery Horácio Simões
The Winery Horácio Simões is one of of the world's greatest estates. It offers 30 wines for sale in the of Setúbal to come and discover on site or to buy online.
The wine region of Setúbal
The wine region of Setúbal is located in the region of Península de Setúbal of Portugal. Wineries and vineyards like the Domaine José Maria da Fonseca or the Domaine Horácio Simões produce mainly wines red, natural sweet and white. The most planted grape varieties in the region of Setúbal are Touriga nacional, Fernao Pires and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Setúbal often reveals types of flavors of orange, coffee or toasty and sometimes also flavors of clove, pear or lemon.
The wine region of Península de Setúbal
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal. The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
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The word of the wine: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
