Ripe fruits with honey and orange blossom
This sweet wine is fabulous with Foie Gras! So delicious – ripe, aromatic honeyed aromas from the Moscatel (Muscat) grapes left on the vines for extra ripening in the Spanish sun and late harvesting.
In a handy 50CL size, it is ripe and lightly raisin-sweet with touches of orange blossom and toasted brioche, finishing with a lovely balancing freshness that makes the mouth water in readiness for the next sip!
White, Sweet | 50CL |15.0% ABV
Food and Wine Pairing
Fabulous with Foie Gras of any description! It just melts in the mouth with the gorgeous sweetness of the Moscatel… Don’t forget the pudding option as well…a little Sweetie with blue cheeses is heavenly…or just on its own!
About the Producer
With the 160 year old family vineyards located in the gorgeous medieval village of Olite and nearby Traibuenas in Navarra, just under the Pyrenees Mountains of France, Bodegas Ochoa is now one of the top wineries of the region and is still very much a family affair, with Javier Ochoa and his daughter Adriana making the wines and his brother Alvaro running the business end.
The historic winery in Olite dates back to the 1800’s and is used to mature the wines in barrels with a cool and humid atmosphere created by the thick walls and wooden beamed ceiling, while the modern winery just outside the village ensures consistently fresh and pure fruited wines.
After everything else has been harvested, the Moscatel grapes, already heavy with natural sugars, are left on the vines to further concentrate them and obtain the ripe, lightly raisined flavours that make this gorgeously sweet, yet refreshing, Late Harvested (Vendimia Tardia) Moscatel a real treat.
With many awards and international recognition as a top-quality delicious Sweetie, who can resist a little glass of something so nice!
Wine: Moscatel, Vendimia Tardia, Ochoa 2018
Colour: White, Sweet
Grape Variety: Muscat
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
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