Tried this beautifully complex sweet wine from Oz today. I usually don't like port style wines but the amber-colored nectar totally impressed me! F... Read more
Brown sugar, baked apples and utter delight. Read more
A bit on the sour side. Not my favorite. Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Yalumba Muscat Rutherglen Show Reserve
Tried this beautifully complex sweet wine from Oz today. I usually don't like port style wines but the amber-colored nectar totally impressed me! Firing on all cylinders, this Muscat gives you fig, orange-chocolate, brown honey, golden raisins, molasses, marmalade, and a velvet finish that goes on for days! ... AND it runs for under $15! Simply gorgeous!
Brown sugar, baked apples and utter delight.
A bit on the sour side. Not my favorite.
Had this once whist visiting a friend in Barossa. Delish!
External Reviews for Yalumba Muscat Rutherglen Show Reserve
Yalumba is a fabulous source of antique fortifieds that often sell for a song. Provocative and distinctive is the non-vintage Museum Muscat. A killer value, it offers aromas of melted toffee, brandy-macerated raisins, prunes, maple syrup, molasses, and ripe figs. It is a stunning offering to enjoy at the end of a meal, or as dessert. None of these Australian fortifieds improve in the bottle, but they rarely change and can be kept for a long time. Once opened, they should be consumed within 4andndash;7 days.
Yalumbaandrsquo;s Muscat includes some lots from outside Rutherglen, but itandrsquo;s still an excellent example of fortified Muscat, featuring hints of caramelized cherries and a sweet, complex melange of caramel, toffee and chocolate balanced by citrusy freshness.
If you like old tawnies from the Douro, hereandrsquo;s an impressive alternative at a remarkable price. The flavors donandrsquo;t stop, from apricot to lemon, roasted hazelnut, caramel, orange marmalade, honey and honeydew rind andmdash; something tangy and slightly rancio, along with something refreshing to hold the wineandrsquo;s sweetness in check. Itandrsquo;s delicate, in fact, harmonious, with a slow fade that encourages another sip.
The non-vintage Museum Release Muscat (about 8 years of age) exhibits a dark amber color in addition to a gorgeous perfume of caramel, toffee, raisins, prunes, and spice. Rich, long, and impressively endowed, it will offer enjoyment over the next 5andndash;7 years, although I am sure it will last longer.
This Australian specialty is as enveloping as satin sheets: soft, warm, and shivering rich. It may be old and liquorish, but it is not tired. just try to pin down the complex flavors andmdash; fig, quince marmalade, nectarine. Any individual elements are smothered by the harmony of the wine. Curl up in bed with a glass and it take over with pure deliciousness.
Yalumba Museum Reserve Muscat NV is made entirely from the red and pink sports of the Muscat, a Petite Grains grape variety grown in the Rutherglen and other traditional areas of northern Victoria. Dry-grown vineyards in these warm regions are ideally suited for producing exceptionally ripe fruit. The grapes ripen with considerable raisining of the berries regularly producing over 20 Baume. The wine is fortified with neutral grape spirit with no, or very little fermentation to retain the varietal and raisined flavours and liqueur sweetness in the final wine. After many years of maturation, a selection of older and younger wines are judiciously blended to produce a complexity and balance of fruit and aged characters. The base blend from which the Museum Muscat is bottled is regularly re-blended to perpetuate the consistency and complexity of the classic style from year to year.
This Australian andldquo;stickyandrdquo; rivals the quality of many more-prestigious versions, at a fraction of the price. Itandrsquo;s a gorgeous mouthful of spice and walnut, sweet and opulent, and is deep with clove, coffee, dried litchi and berry flavors that linger with hints of tangerine peel on the finish. Yummy.
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Coconut Rice Sweet Potato Cheesecake
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