Winery Yellow TailMoscato
White wine
This wine generally goes well with sweet desserts
The Moscato of the Winery Yellow Tail is in the top 10 of wines of Australie du Sud-Est.
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Yellow Tail in the region of Australie du Sud-Est often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Yellow Tail matches generally quite well with dishes of sweet desserts such as recipes of plain cupcakes.
Details and technical informations about Winery Yellow Tail's Moscato.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Moscato from Winery Yellow Tail are 2007, 2018, 2017, 2016 and 2019.
Informations about the Winery Yellow Tail
The Winery Yellow Tail is one of of the world's greatest estates. It offers 60 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
