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Muscat of Alexandria

Muscat of Alexandria, is a white grape variety with a variety of aromas and flavours. It is most commonly grown in the Mediterranean, where it has been a popular grape variety since the 12th century.

Colour, Aromas and Taste Profile

Muscat of Alexandria has a greenish yellow colour, with an intense aroma of rose, honeysuckle, peach, apricot and orange. Its taste is sweet and intense, with hints of tropical fruits and citrus.

Fresh Muscat of Alexandria grapes on the vine

Regional Features & Food Pairings

Muscat of Alexandria, also known as Zibibbo, is mainly grown in Sicily. The variety is known by many other synonyms in the Mediterranean countries where it grows, such as Greece, Spain, Australia, etc. Muscat of Alexandria is a vigorous variety and needs to be carefully pruned to prevent overproduction. It is best suited to warm climates and is prone to bunch rot and mildew. It is often blended with other varieties, such as Grillo, Moscato Bianco and Catarratto, to create a complex and aromatic wine. In Sicily, Muscat of Alexandria is known as Zibibbo, is most commonly used to make a fortified wine called Marsala. It is also used to make sweet, sparkling, and still wines. In Greece, it is used to make a sweet, sparkling wine called Commandaria. In Spain, it is used to make a sweet and fortified wine called Malaga. Muscat of Alexandria's sweetness makes it a great match for spicy foods and rich desserts. It also pairs well with soft cheeses and fruit-based desserts.

Foods to pair with Muscat of Alexandria:

Asian food
Curry
Deep fried
Fish
Light meat
Salad
Fun Fact about Muscat of Alexandria
The name 'Muscat of Alexandria' was first used in Paris in 1713.

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