Ňň­ň˝, Jerez, Xérès, Sherry wine

Sherry wine types


Olga Nikandrova and Denis Shumakov.

Moscatel isáaánatural sweet sherry produced from very ripe oráraisined grapes ofáMoscatel variety and oxidatively aged.

Its processing technology isáalmost identical toáthe one ofáPedro Ximénezጠsmall differences lie only ináthe withering technology, which isánatural, since the grape variety isádifferent. All the rest isáthe same. With difficulty raisined grapes are pressed toáreceive must (Moscatel berries are aábit bigger, they retain more water and give aálittle more must), then with difficulty the must isáfermented, then alcohol isáadded, and finally all this isáaged dynamically. Simple, but with some nuances.

First, Moscatel, unlike the other sherries, may beáaged not only ináthe towns ofáthe Ageing and Maturing Zone, but also ináChiclana deálaáFrontera and Chipiona.

Second, Chipiona and Chiclana deálaáFrontera produce aálot ofánoticeably different (even inátheir color) wine from Moscatel grape. There can beálight and airy (but nevertheless sweet) Moscatels. And there can beárich and dark (the richest and darkest ofáthe are usually called Moscatel deáPasa oráMoscatel deáPasas, which mean ôMoscatel made from raisined grapesö). The official sherry range includes the darker version ofáMoscatel produced from very ripe orásunned berries and aged oxidatively ináthe Soleras and Criaderas system.

Moscatel (it is dark) in the place of its production
Moscatel (itáisádark)
ináthe place ofáits production

So. Moscatel isáthick and sweet wine with sugar content higher than 160 grams per liter and alcoholic strength ofá15-22░, usually aábit lighter than Pedro Ximénez (from chestnut toámahogany). Its aroma presents rather surprising tones ofáflowers (jasmine, honeysuckle, fleur deáoranger) and citrus (lemon, grapefruit). The taste isámoderately sweet, with nutmeg and floral tones. The aftertaste isáaccurate and somewhat dry.

Inátheory, Moscatel can also beáused asáaábasis for sherry specialties, but havenĺt heard ofáthem soáfar. The origin ofáthe name ofáthis sherry isáobvious.

Moscatel can beáserved and consumed ináthe same style asáPedro Ximénez. Aátraditional special sherry glass oráanáITG wouldágo, but aáliqueur glass would doáeven better. Recommended serving temperature isá12-14░C, but Moscatel can beáalso served atáour room temperatureáor, onáthe contrary, strongly cooled (the former version will have sharper baked-bread notes).

Neverless, weáhave toáadmit that, despite stylistic similarities ináserving and consuming, Moscatel isáevidently different from Pedro Ximénez ináits taste, flavor, and gastronomic nuances. Official recommendations onápairing Moscatel with food include different dainties: starting with different pies, profiteroles, and tiramisu toáfresh grapes. The fact that pastry dominates ináthese recommendations isáonly logicalጠpies and cupcakes would make aáperfect gastronomic rhyme toáthe baked moscatel note. And lemon cakeጠwith aácitrus note, which isánot uncommon for Moscatels.

Only this note already makes sense for hunting for and tasting this drink.

Moscatels reviewed onáthe website (in Russian only):
Ś Lustau Moscatel Emilín
Ś Moscatel de Pasas Los Madroñales
Ś Bodegas San Sebastián Moscatel de Pasa
Ś Bodegas San Sebastián Moscatel Blanco
Ś Bodegas F.J. Ruiz Moscatel El Viejo Dorado
Ś Moscatel Gloria Naranja
Ś Bodegas César Florido Moscatel de Pasas
Ś Colosia Moscatel Soleado
Ś Moscatel Dulce Alexandro
Ś Alvear Moscatel
Ś Barbadillo Laura Moscatel
Ś Esnobista Moscatel Pasa

Read nextጠBlended Sherries.

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