Winery TaborMoscato (מוסקטו)
Sparkling wine
This wine generally goes well with sweet desserts
Food and wine pairings with Moscato (מוסקטו)
Pairings that work perfectly with Moscato (מוסקטו)
Original food and wine pairings with Moscato (מוסקטו)
The Moscato (מוסקטו) of Winery Tabor matches generally quite well with dishes of sweet desserts such as recipes of quick chocolate fudge cake.
Details and technical informations about Winery Tabor's Moscato (מוסקטו).
Discover the grape variety: Foch
Interspecific crossing between 101-14 Millardet and Grasset (vitis riparia X vitis rupestris) and the goldriesling obtained by Eugène Kühlmann around 1911. With these same parents, he obtained among others the Léon Millot. Maréchal Foch is still found in Canada (Quebec) where it is the first black grape variety, in the north-east of the United States, etc. In France, it is hardly present in the vineyard any more, although it is registered in the Official Catalogue of Vine Varieties list A.
Last vintages of this wine
The best vintages of Moscato (מוסקטו) from Winery Tabor are 2019, 2017, 0, 2018
Informations about the Winery Tabor
The Winery Tabor is one of of the world's great estates. It offers 54 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
