Winery Imre BorpinceBadacsonyi Ottonel Muskotály
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Badacsonyi Ottonel Muskotály
Pairings that work perfectly with Badacsonyi Ottonel Muskotály
Original food and wine pairings with Badacsonyi Ottonel Muskotály
The Badacsonyi Ottonel Muskotály of Winery Imre Borpince matches generally quite well with dishes of spicy food or sweet desserts such as recipes of monkfish (anglerfish) à la sétoise or birthday cake.
Details and technical informations about Winery Imre Borpince's Badacsonyi Ottonel Muskotály.
Discover the grape variety: Herbemont
Simple whites or rosés with the typical foxy taste of a hybrid, a pale golden to rosé robe, a supple palate and preserved acidity, with aromas of red fruits, raspberry, flowers and herbal notes. Phylloxera-resistant. One of the six hybrids banned in France since 1935 (alongside Clinton, Jacquez, Noah). Still present in heritage gardens of the South-West and Cévennes. American hybrid derived from Vitis aestivalis, discovered around 1810 by Nicholas Herbemont.
Last vintages of this wine
The best vintages of Badacsonyi Ottonel Muskotály from Winery Imre Borpince are 0
Informations about the Winery Imre Borpince
The Winery Imre Borpince is one of of the world's greatest estates. It offers 8 wines for sale in the of Villány to come and discover on site or to buy online.
The wine region of Villány
Hungary's hottest region, kingdom of powerful reds in the south. Signature Cabernet Franc ("Villányi Franc"): deep and refined with notes of ripe blackcurrant, black pepper, violet, graphite and tobacco, firm tannins and great ageing potential. Also fleshy, spicy Kékfrankos (Blaufränkisch), supple, fruity Portugieser, round Merlot and dense Cabernet Sauvignon. Successful Bordeaux blends.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
The word of the wine: BSA
Brut sans année, is said of non-vintage champagnes. It is the technical name of the first price champagne made from wines of different years. They are most often called Tradition, Carte blanche, Réserve. To be drunk quickly, rather as an aperitif.
