Winery Red PeakMoscato
White wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Red Peak in the region of Australie du Sud-Est often reveals types of flavors of earth, tree fruit or tropical fruit.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Red Peak matches generally quite well with dishes of sweet desserts such as recipes of ultra-fast and yet so light....
Details and technical informations about Winery Red Peak's Moscato.
Discover the grape variety: Semebat
Semebat noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Semebat noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Moscato from Winery Red Peak are 2017, 0, 2015, 2016 and 2018.
Informations about the Winery Red Peak
The Winery Red Peak is one of of the world's greatest estates. It offers 7 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
