Winery PannonTokaji Muscat Lunel Semi Sweet
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Tokaji Muscat Lunel Semi Sweet
Pairings that work perfectly with Tokaji Muscat Lunel Semi Sweet
Original food and wine pairings with Tokaji Muscat Lunel Semi Sweet
The Tokaji Muscat Lunel Semi Sweet of Winery Pannon matches generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp curry (reunionese recipe) or traditional pastry flan.
Details and technical informations about Winery Pannon's Tokaji Muscat Lunel Semi Sweet.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Tokaji Muscat Lunel Semi Sweet from Winery Pannon are 2017, 0
Informations about the Winery Pannon
The Winery Pannon is one of of the world's great estates. It offers 26 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
