Grape Vari­ety: Muscat

Geog­ra­phy: Very widely planted through­out Europe, also Vic­to­ria, Australia.

Viti­cul­ture: The hot, highly con­ti­nen­tal cli­mate of North East Vic­to­ria, Aus­tralia is ideal ter­roir for grow­ing grapes for pro­duc­ing deli­cious liqueur Muscats—Australia’s answer to Europe’s for­ti­fied versions.

Varietal/Blend: Often blended with var­i­ous other grape vari­eties to increase com­plex­ity and fla­vor. Also used to make Asti Spumante in Italy.

Fla­vor & Char­ac­ter: Prob­a­bly the only grape that pro­duces wine with the aroma of the grape itself. Sweet Mus­cats have fla­vors of raisins and oranges.

Vini­fi­ca­tion: The sweet dessert wines are often for­ti­fied with grape brandy dur­ing fer­men­ta­tion to pre­serve sweetness.

Style: Pro­duces a vast range of styles, rang­ing from sweet and for­ti­fied to dry, flo­ral and grapy.

Body, Dry/Sweet: Ranges from the dry, full bod­ied and aro­matic to the sweet heav­i­ness of dessert wines.

Notes: Also known as Mus­cat Blanc à Petits Grains—its full name. Not to be con­fused with Mus­cadet, the dry white wine from the Loire Valley.