An aromatic variety more famous in the production of sweet wines, this is a dry expression that surprises and delights and begs for salads and fruits of the sea, begs for thirsty mouths and hungry hearts.
It’s versatile in that it would be happily taken with light conversation over amuse-bouche, fish fried in butter, urchins dashed with vinegar, tiny sandwiches, cigarettes before dinner, or on it’s own with nothing but a stunning view of the sun over the hills and a handsome brown poodle cuddling at your feet. The high acid of it can cut fatty foods and snacks, stretch to white meat dishes and carry you through to light cheese or even cheesecake (switch to dessert Muscat for smellier cheeses or syrupy desserts and tarts).
Serve as chilled as you can get it and take good sniffs.
