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Quady Elysium Black Muscat 2005

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        Winemaker Notes

        Black Muscat is known in Europe as a table grape variety, Muscat Hamburg, one of the very few black skinned Muscats. If ripened to about 25 brix, it attains a rose-like aroma and litchi-like flavor. This rose-like aroma led Quady to name the wine Elysium, Greek for heaven.

        Elysium is used to either accompany or replace dessert. It pairs well with blue cheeses, desserts containing red fruits (such as summer pudding), vanilla, dark chocolate and ice cream desserts. Particularly delicious is pouring the wine onto vanilla ice cream to make an Elysium Sundae.

        Critical Acclaim

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        Quady

        Quady Winery

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        Quady Winery, California
        2005 Elysium Black Muscat
        Andrew Quady started making wine in the mid 1970's. Working for a major wine company he moonlighted to produce his own ports and in 1980 experimented with Orange Muscat, ultimately making an amazing floral fruit character wine that he called Essensia. In 1990, Quady decided to produce a new type of dessert wine, light, delicate and very refreshing. He tasted Orange Muscat juice as it was turning into wine. When the juice was just on the verge - halfway between wine and grape juice, he bottled a test batch. The wine tasted wonderful, but the alcohol was only 4% (most wines are at least 11%). Using sterile filtration to prevent refermentation, he bottled it anyway and named the new creation Electra.

        California

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        Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

        Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

        BEE4031056_2005 Item# 90482

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