Muskat Ottonel
International Wine Challenge Sliver Medal Winner
‘Elegant floral nose, clean, fruity, zingy and nicely balanced with good texture’
2007 A beautiful fragrance of ripe grapes, peaches and apricots greets you from the glass, and there is no disappointment with the taste itself - all things promised on the nose are present in the wine but with enough delicacy to not be overpowering. Bernd Heiling’s masterful approach to winemaking results in a soft, well crafted wine that is wonderful on the palate with a perfect balance between acidity and alcohol. We recommend this as the perfect aperitif, but is also a surprising match with delicate creamy blue cheeses and Parmesan.
750ml - £10.50
500ml - £8.50
500ml - £8.50
Recommended Cheese Pairings
All cheeses have been recommended by Patricia Michelson of La Fromagerie after tasting the Muskat Ottonel
BAVARIAN BLUE Bad Oberdorf, Allgau cow
Otherwise known as Bayrischer Blauschimmelkase, this is a stunning Bavarian Blue that is often named Bavarian Mountain-Roquefort. Originally invented by Basil Weixler in 1902, it is a rich and densely creamy blue with a mellow taste and lovely nutty, toasty edge. Perfect any time of day.
Otherwise known as Bayrischer Blauschimmelkase, this is a stunning Bavarian Blue that is often named Bavarian Mountain-Roquefort. Originally invented by Basil Weixler in 1902, it is a rich and densely creamy blue with a mellow taste and lovely nutty, toasty edge. Perfect any time of day.
DEVON BLUE Totnes, Devon cow
A rich and creamy close textured unpasteurised cow’s milk cheese using vegetarian rennet. The nutty, tangy blue veins gently bleed into the crumbly cheese whish is rather moist with a full flinty and earthy aroma, with a dense buttery lively taste.
BEENLEIGH BLUE Totnes, Devon ewe
Tangy unpasteurised sheep’s milk blue cheese made with vegetable rennet and has a solid rich dense pate, tasting full-bodied with sharp blue moulds, rather in the style of Roquefort.
A rich and creamy close textured unpasteurised cow’s milk cheese using vegetarian rennet. The nutty, tangy blue veins gently bleed into the crumbly cheese whish is rather moist with a full flinty and earthy aroma, with a dense buttery lively taste.
BEENLEIGH BLUE Totnes, Devon ewe
Tangy unpasteurised sheep’s milk blue cheese made with vegetable rennet and has a solid rich dense pate, tasting full-bodied with sharp blue moulds, rather in the style of Roquefort.
PARMIGIANO REGGIANO Reggio Emilia cow
The fact that Parmigiano is one of the healthiest cheeses around, making it suitable for very small children, nursing mothers, the elderly and athletes comes as no surprise. The long slow aging process helps the cheese develop and disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil and slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, and La Fromagerie hand-pick theirs from the premier quality section that are aged at least 3 years and with low numbers. As well as the obvious culinary links, a chunk of Parmesan on the cheese board makes a stunning contribution with its fruity, gritty, powerful taste and texture. La Fromagerie have forged connections with a very small producer San Carlo No. 552 who makes cheeses only from milk from his own herd and who also matures in his airy cheeserooms.
The fact that Parmigiano is one of the healthiest cheeses around, making it suitable for very small children, nursing mothers, the elderly and athletes comes as no surprise. The long slow aging process helps the cheese develop and disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil and slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, and La Fromagerie hand-pick theirs from the premier quality section that are aged at least 3 years and with low numbers. As well as the obvious culinary links, a chunk of Parmesan on the cheese board makes a stunning contribution with its fruity, gritty, powerful taste and texture. La Fromagerie have forged connections with a very small producer San Carlo No. 552 who makes cheeses only from milk from his own herd and who also matures in his airy cheeserooms.
HARBOURNE BLUE Totnes, Devon goat
An unpasteurised goat’s milk cheese using a vegetable rennet, from the same farm as Beenleigh Blue, Devon Blue and Ticklemore, made by Robin Congdon. Firm and crumbly textured grainy pate with sharp and full and fruity blue moulds. Can have quite a powerful full-bodied flavour.