Muscat de Beaumes de Venise Hommage

75 cl / 15% Vol

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Golden Nectar! The finest sweet wine made in the Rhone Valley.

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Muscat de Beaumes de Venise Hommage

€28.99

Ex Tax: €23.57

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Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose Aromas of nuts, raisins, caramel and spice

Palate Flavours of orange peel, apricots and figs with incredible complexity and depth

Colour Golden

Fact Sheet

Fluid 75 cl

Grape Variety 75% Muscat à petits grains blancs, 25% Muscat à petits grains noirs

Alcohol % 15%

Style Sweet Wine

Estate/Producer Domaine des Bernardins

Country France

Region/AOC Rhone

Vintage NV

Making Techniques After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. 'Vin Doux Naturel' winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit at just the right moment.

Closure Cork

Cellaring/Ageing Potential Ready to drink immediately, it will also keep almost indefinitely

Food Matching

Food Matching Chocolate, caramel

Awards and/or Press Quotes

Gilbert and Gaillard 93 Points. ‘Bright amber hue. Complete nose with alternate scents of almond, fresh walnut, orange and quince marmalade and candied citrus. Dense palate showing remarkable aromatic balance. Fruit invades the finish. Upright and pure.’

FAQs

What style of wine goes with dark chocolate?

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Why are style wines not vegan?

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.