Winery TörleyMuskotaly Feledes
White wine
This wine generally goes well with spicy food and sweet desserts.
The Muskotaly Feledes of the Winery Törley is in the top 20 of wines of Tokaj.
Food and wine pairings with Muskotaly Feledes
Pairings that work perfectly with Muskotaly Feledes
Original food and wine pairings with Muskotaly Feledes
The Muskotaly Feledes of Winery Törley matches generally quite well with dishes of spicy food or sweet desserts such as recipes of red wine fondue or apple cake.
Details and technical informations about Winery Törley's Muskotaly Feledes.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Muskotaly Feledes from Winery Törley are 2016, 2014, 2013, 0 and 2015.
Informations about the Winery Törley
The Winery Törley is one of of the world's greatest estates. It offers 56 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
