Product Review
The entry level 2008 Seleccion Especial was fermented in stainless steel with the alcohol level achieved naturally. Fragrant tropical and floral aromas inform the nose of this smooth-textured, viscous, sweet white. Savory, round, and lengthy, it can be enjoyed as an aperitif or with fruit desserts.
Muscat was one of the first grapes to be identified and cultivated and is, more accurately speaking, the name given to the family of four main sub-varieties. The most important is Muscat Blanc a Petits Grains and Muscat of Alexandria. Due to the high level of Monoterpenes they are almost unique in producing wines with a distinctively grapey and musky aroma. Muscat Blanc is fast becoming one of the world’s most popular light-skinned varieties making the Moscatel’s of Spain and Moscato’s of Italy. These wines are typically very fragrant and low-alcohol, sweet, sparkling wine. The grape is also grown in France, making bone-dry whites in Alsace and sweet fortified ‘Vins doux naturels’ in the hotter climes in south of the country. In Australia, it is the darker hued Muscat of Alexandria which forms the countries finest liqueur Muscats, delivering unctuous aromas of citrus peel and sweet spice. Good examples come from Barossa and Rutherglen Valley.
Andalucia is primarily divided into 3 areas based on each area's distinct climates. The west coast is cooler and includes the Sherry-producing areas of Jerez and Sanlúcar de Barrameda. The Mediterranean climate in the south around Málaga and Sierras de Málaga; and the hot and dry conditions around the Montilla-Moriles are best suited to production of Andalucía's signature heavy dessert wines, made from Pedro Ximénez and Moscatel (Muscat) grapes. The southwest coast's lower average temperatures are vital for preserving all-important acidity in Palomino grapes for the production of the Fino and Manzanilla styles of Sherry. The Airen grape is grown in the northern parts of Andalucía and is primarily used in brandy and blends. Some local growers, in the warmer parts of the region, are experimenting with poplar varieties such as Cabernet Sauvignon, Merlot and Petit Verdot.
Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.
