Winery NuyMuskadel
Sweet wine
This wine generally goes well with
The Muskadel of the Winery Nuy is in the top 20 of wines of Worcester.
Wine flavors and olphactive analysis
On the nose the Muskadel of Winery Nuy in the region of Western Cape often reveals types of flavors of non oak, oak or spices.
Details and technical informations about Winery Nuy's Muskadel.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Muskadel from Winery Nuy are 0
Informations about the Winery Nuy
The Winery Nuy is one of of the world's greatest estates. It offers 24 wines for sale in the of Worcester to come and discover on site or to buy online.
The wine region of Worcester
The wine region of Worcester is located in the region of Breede River Valley of Western Cape of South Africa. Wineries and vineyards like the Domaine Alvi's Drift or the Domaine Alvi's Drift produce mainly wines red, white and sweet. The most planted grape varieties in the region of Worcester are Chenin blanc, Cabernet-Sauvignon and Pinotage, they are then used in wines in blends or as a single variety. On the nose of Worcester often reveals types of flavors of citrus fruit, tropical fruit or non oak and sometimes also flavors of earth, microbio or oak.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
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.
