Wine from Montils

Posted by Unknown at 02:44

In France,Montils is considered to make a white wine comparable with that of Colombard. At Merbein,Montils usually ripens about 2 weeks later than Colombard and has excellent low acidity. Yields of the two varieties are comparable. Wines from Montils over 4 seasons scored at least as well as those from Colombard, and Montils was one of the most promising varieties in trials in north-east Victoria. In France it has produced excellent brandies.

Wine of Mataro

Posted by Unknown at 02:32

Mataro alone gives red wines that are deep-coloured and rather neutral in flavour, and can be very astringent. This could explain why it has not been very highly regarded in Australia. However, it combines well with other varieties such as Shiraz and is an important component in some European wines.Mataro wines age well.

Wine of Marsanne

Posted by Unknown at 02:28

In France,Marsanne used alone has the reputation of producing light white wines with little varietal character, which age very quickly. The addition of a proportion of another variety, Roussanne, is considered to improve quality.Wines from Marsanne in Australia appear to have more body and character, but the major plantings include an appreciable proportion of other varieties, which may take the place of the Roussanne. Some of the wines made from Marsanne in the past have been rather heavy; now they are light and fruity with a perfumed fragrance.

Wine of grape Melon

Posted by Unknown at 02:44

The white wines of Muscadet produced in the Loire Valley are dry and fresh with a good bouquet, and are highly regarded as wines to be drunk young. Good wines have also been produced in California, where a high content of tannin in the skins has been noted and special care in wine-making has been recommended to prevent darkening.The wine can improve with ageing on lees.

Wine of Malbec

Posted by Unknown at 02:04

With moderate yields in cooler areas, Malbec makes a balanced red wine of good colour which has a less intense varietal aroma and is softer than Cabernet wines. It combines well with the other Bordeaux varieties to give wines designed for earlier maturity rather than very long holding. In the Loire Valley it is sometimes used alone to give rosé wines with strong fruit character; in Cahors it is used with up to 30% of Semillon or three other minor varieties to give a very deep-red wine which is aged for several years before bottling.