Winery Les Grands Crus de l'OuestMuscat d'Aboukir
White wine
This wine generally goes well with spicy food and sweet desserts.
The Muscat d'Aboukir of the Winery Les Grands Crus de l'Ouest is in the top 10 of wines of Algerie and in the top 10 of wines of Coteaux de Tlemcen.
Food and wine pairings with Muscat d'Aboukir
Pairings that work perfectly with Muscat d'Aboukir
Original food and wine pairings with Muscat d'Aboukir
The Muscat d'Aboukir of Winery Les Grands Crus de l'Ouest matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp curry (reunionese recipe) or chantilly cream.
Details and technical informations about Winery Les Grands Crus de l'Ouest's Muscat d'Aboukir.
Discover the grape variety: Perricone
Structured, intensely colored reds with a deep dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), black cherry, spices, Mediterranean garrigue and balsamic notes. Sunny Sicilian profile with fine ageing potential. Traditional component of Sicilian blends and star of Eloro DOC, embodying the viticultural heritage of western Sicily. Indigenous black variety from Palermo.
Last vintages of this wine
The best vintages of Muscat d'Aboukir from Winery Les Grands Crus de l'Ouest are 0
Informations about the Winery Les Grands Crus de l'Ouest
The Winery Les Grands Crus de l'Ouest is one of of the world's great estates. It offers 24 wines for sale in the of Coteaux de Tlemcen to come and discover on site or to buy online.
The wine region of Coteaux de Tlemcen
Algerian altitude AOG (Tlemcen, 700–800 m, 150 km from Oran), cool and dry climate on silty sands and Helvetian calcareous marls. Grenache, Carignan, Cinsault and Alicante Bouschet — elegant and refined reds with lively notes of cherry, raspberry, red fruits and a fresh-spiced mountain touch, fine tannins and brilliant fruit. Manual harvesting and moderate maceration preserving freshness. North-African mountain wine tradition, Andalusian-Maghrebi refinement.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
