Winery Málaga VirgenMoscatel Pico Plata
Sweet wine
This wine generally goes well with spicy food and sweet desserts.
The Moscatel Pico Plata of the Winery Málaga Virgen is in the top 80 of wines of Málaga.
Food and wine pairings with Moscatel Pico Plata
Pairings that work perfectly with Moscatel Pico Plata
Original food and wine pairings with Moscatel Pico Plata
The Moscatel Pico Plata of Winery Málaga Virgen matches generally quite well with dishes of spicy food or sweet desserts such as recipes of japanese curry or very simple muffins.
Details and technical informations about Winery Málaga Virgen's Moscatel Pico Plata.
Discover the grape variety: Muscat cendré
Fine aromatic whites with a pale golden robe, a supple palate with preserved acidity, and signature muscat aromas of rose, fresh grape, white flowers and exotic fruits. Delicate profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, part of the ancient Muscat family studied for its genetic and French ampelographic interest. Rare French white grape, a variation of Muscat with a paler skin.
Last vintages of this wine
The best vintages of Moscatel Pico Plata from Winery Málaga Virgen are 0
Informations about the Winery Málaga Virgen
The Winery Málaga Virgen is one of of the world's great estates. It offers 43 wines for sale in the of Málaga to come and discover on site or to buy online.
The wine region of Málaga
Mediterranean Andalusian DO, one of Spain's oldest. Signature sweet wines: Pedro Ximénez and Moscatel sun-dried on paseras: dark, opulent nectars with notes of raisin, fig, date, honey, coffee, cocoa, caramel and an oxidative touch — from dry "Pajarete" to sweet Dulce. DO Sierras de Málaga since 2001 for dry stills (floral Moscatel, fruity Romé, supple Tempranillo, peppery Syrah). Schist and limestone soils.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
