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Muscat of Alexandria is one of the oldest and most famous white grape varieties in the world, originating from North Africa. Today, it dominates the sunny Mediterranean region, particularly in Spain, Italy, and South Africa. It produces highly fragrant sweet and fortified wines smelling of honey, peaches, and exotic flowers. It is a historic drink perfectly suited for sweet wine lovers.
Read moreThis variety is very rarely used in dry wine production. Usually, these are naturally sweet or specifically fortified (liqueur) wines, so it is important to consider the country of origin and the aging method.
In Spain, this grape (called Moscatel de Alejandría) is famous for the dark, viscous, and very sweet fortified wines produced in Andalusia, smelling of raisins and caramel. In Southern Italy, especially on the island of Pantelleria, this variety is known as Zibibbo. Sun-dried berries here are used to make Passito di Pantelleria wines, which surprise with elegant sweetness, apricot jam, and orange peel aromas.
Due to its intense sweetness and syrupy texture, this wine is an excellent dessert on its own. However, at the table, it pairs best with intensely flavored cheeses (especially blue mold cheeses like Roquefort), nut and honey pastries (baklava), and dark chocolate desserts.
No. Muscat of Alexandria is one of the few grape varieties equally successful for three different purposes: high-quality wine production, as fresh table grapes (due to their large berries and sweet taste), and for making raisins.
Although both varieties belong to the vast muscat family, they differ slightly. Muscat Blanc à Petits Grains is generally considered more elegant, providing wines with more florality and crisp acidity. Muscat of Alexandria berries are larger, and the resulting wines are somewhat more viscous, heavier, and feature aromas of riper (dried) fruits and honey.
