Winery KarasMuscat
White wine
This wine generally goes well with spicy food and sweet desserts.
The Muscat of the Winery Karas is in the top 10 of wines of Armavir.
Wine flavors and olphactive analysis
On the nose the Muscat of Winery Karas in the region of Armavir often reveals types of flavors of tree fruit.
Food and wine pairings with Muscat
Pairings that work perfectly with Muscat
Original food and wine pairings with Muscat
The Muscat of Winery Karas matches generally quite well with dishes of spicy food or sweet desserts such as recipes of coral lentil dahl or the coughing cat's apple crumble.
Details and technical informations about Winery Karas's Muscat.
Discover the grape variety: Fantasy seedless
Table grape with long bunches and elongated seedless (pipless) dark violet berries, thin skin and crunchy flesh with a pleasant sweet flavour. Early ripening. Very rarely vinified. Grown in California, Australia, Chile and South Africa for export markets, prized for its attractive appearance, pleasant flavour and good shelf life. American seedless black table grape variety, obtained in California by crossbreeding for fresh consumption.
Last vintages of this wine
The best vintages of Muscat from Winery Karas are 2018, 2015, 0, 2014 and 2016.
Informations about the Winery Karas
The Winery Karas is one of of the world's greatest estates. It offers 33 wines for sale in the of Armavir to come and discover on site or to buy online.
The wine region of Armavir
Heart of the Armenian vineyard on the great Ararat plain (west of the country, nearly half of national surfaces), deep soils of glacial moraines mixed with clay, sand and volcanic minerals, dry near-desert climate with irrigation. Areni Noir leads in reds (autochthonous variety, DNA traces 6,100 years old in the Areni cave) — medium-bodied with red fruits, gentle spices and a mineral hint. Haghtanak and Khndoghni as complements. Voskehat and Garan Dmak in aromatic whites.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
