Koh Samui with Thai and Danish flowers

Pair with Moscatel

Part of the trio pairing menu from Copa Jerez 2015 Danish participants Thanyakarn Phureephatthakul and Simon Bertelsen, this Moscatel dessert pairing features Koh Samui garnished with Danish and Thai flowers.
Thanyakarn Phureephatthakul and Simon Bertelsen. , Restaurant Kiin Kiin Copenhagen Denmark Visit Website
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serving and consuming

Pairing Moscatel with food

Moscatel makes the ideal combination for pastries and desserts which are not excessively sweet, based on fruit and ice-cream.

Moscatel fast facts

Slightly chilled

Serve slightly chilled between 12 & 14° C in a white wine glass.

A perfect dessert wine

Pairs perfectly with fruit and ice-creams.

Ideal to enjoy by the glass

The structure of the wine allows conservation of the bottle for a few months.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 160 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Thanyakarn Phureephatthakul and Simon Bertelsen. , Restaurant Kiin Kiin Copenhagen Denmark Visit Website
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