Of the four principal varieties of the muscat grape, including Muscat of Alexandria, Muscat Blanc, Muscat Hamburg, and Muscat Ottonel, the most widely propagated and also most representative of the family character is Muscat Blanc, known as Muscat Frontignan in France and Moscato di Canelli in Italy.
Each muscat produces, with subtle variation, wines with the distinct, intense, aromatic, sweet, and easily-recognized scent of muscat and, unusual for most wine varieties, that actually taste like grapes.
Muscat is a very ancient variety and, with its strong and distinctive perfume, was probably one of the first to be identified and cultivated. Nearly every Mediterranean country has a famous wine based on muscat and varying from light and bone dry, to low-alcohol sparkling versions, to very sweet and alcoholic potions.
Main features : The muscat vine is not very vigorous in most soil types, especially sandy mixtures, and seems to prefer damp, deep soils. It also falls victim quite easily to any of several vine diseases. Normally early in budding, muscat may also suffer from Spring frost. All things considered, muscat would not seem to be a grape that would be cultivated so widely as it is.
Oenological potential :The full name is Muscat Blanc à Petits Grains and the berries are quite small and round, but not always white. The spectrum includes pale green, pale yellow, golden, pink, red, brown, and black berries. Some vines produce fruit that can be different colored each vintage. Coriander, peach, orange, tropical fruits, floral best if not aged in wood
Use : Muscat de Beaumes de Venise, Muscat de Lunel, Muscat de Frontignan, Muscat de Mireval, Muscat de de Saint Jean de minervois, Muscat de de Rivesaltes.