Muscat of Alexandria

Muscat of Alexandria is a white wine grape that is a member of the Muscat family of Vitis vinifera. It is considered an "ancient vine", and wine experts believe it is one of the oldest genetically unmodified vines still in existence. While today it is mostly cultivated as a table grape or for raisin production, it is still an important grape in the Australian and South African wine industry. It is also cultivated very heavily on the island of Samos, in the North Eastern Aegean region of Greece, and reputedly Cleopatra drank muscat wine from there. It is also thought to rival the French Beaume de Venise in its most refined form. In Spain, the grape is used for wine around Málaga, Alicante, Valencia, and the Canary Islands. The grape originated in North Africa, and the name is probably derived from its association with Ancient Egyptians who used the grape for wine making

Characteristics of Grape

The clusters of the grape are long, large, conical and winged.

The clusters have comparatively long peduncles.

The berries are oval, large, table grape sized with distinct Muscat flavor.

The berries are yellow to dull green in color when ripe and when exposed it is amber colored. Each grape produces with fine distinction, wines with the intense, distinct, rosy-sweet, aromatic and well-recognized fragrance of Muscat, and abnormal for several wine varieties, which really tasted like grapes.


The vine survives in a hot climate and is chiefly vulnerable to the cold climate during its flowering season. It ripens August and is a seeded grape. The vine is fairly vigorous when cultivated on its own roots on sandy soils cause extreme poor vigor.

The shoot grows in a semi-erect way. The production is generally 7-10 tons per acre. The cordon-trained young vines generally produce more grapes. The grape is a late-season variety and is harvested in early September to mid-October.

Muscat of Alexandria is reasonably vulnerable to powdery mildew, Pierce’s disease and Black measles and has low-to-fair vulnerability for leaf spot and Phomopsis cane.

Characteristics of Wine

Wine produced from Muscat of Alexandria has a typical taste of grapes, and was famous in the postwar era when the flavors inclined to the uncomplicated and sweet.

The vines are fruitful producers, but are very vulnerable to powdery mildew and so are only cultivated in the most arid areas. Production was mostly in Australia, South Africa and California, but the wine varieties originated in northern Africa, Southern Europe, the Levant and Turkey.

Much was utilized in the production of port and sherry as well as brandy, either distilled as base wine or brandy spirit. The grape in Malaga is frequently blended with Pedro Ximenez to produce a strong wine that differs in color from dark black to gold.

In Australia, the grape is utilized primarily to raise the alcohol level in both red and white wines in a cold climate, in wines sold as “Moscato”. Muscat of Alexandria is used for table, Muscat dessert and sparkling wines in the warm regions of the San Joaquin Valley.

Food pairing

Dried youngsters perfectly accompany fish, ajoblanco and salads of different types, especially cod salad.

Also Thai, Chinese or Indian cuisine.

The naturally sweet or liqueur ones are the most suitable option for foies, pâtés, blue cheeses, desserts with ice cream, fruit and cream.



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