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Muscat of Tyrnavos Sparkling - Domaine Migas
Domaine Migas

MUSCAT OF TYRNAVOS SPARKLING - DOMAINE MIGAS

  Greece / Tyrnavos
€12.90
€11.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

If you like Moscato d'Asti, This will make you go nuts!

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Why do we love it?

Floral, light and bubbly is the perfect aperitif and can dethrone with ease the Italian Moscato d'Asti from our glasses! Muscat of Hamburg is a red grape variety that, after less than 100 years of cultivation in the region of Tirnavos, has been completely adapted in its environment and has been officially renamed in Moschato of Tirnavos.

From this unique aromatic variety, the experienced winemaker Dimitris Migas, using the blanc de noir method (white wine from red variety) created the white Muscat of Tirnavos. He did not stop there, but he went a step further. With the closed tank method, he created Muscat of Tirnavos Sparkling! The result is a spring-flavored wine ... flowers, juicy ripe fruit, honey and gurgling bubbles.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

LOW

Tastes Like

It has pale lemon color.

On the nose, rich aromas of pear, lime, banana, apricot and pineapple are combined with jasmine and white rose in a bouquet that exudes freshness. Herbal notes of tea and chamomile complement the rich aromatic ensemble.

On the palate it is juicy with balanced acidity, enjoyable, delicate bubbles and intense fruity taste. Apricot, hyacinthus and lime dominate and are kept in the mouth in the long-lasting aftertaste.

Technical stuff
Color White
Type Semi-dry, Semi-Sparkling
Year 2018
Alcohol 11%
Origin Tyrnavos
Variety Muscat of Tyrnavos
Aromas pear, lime, banana, apricot, pineapple, jasmine, white rose, tea, chamomile
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 1 year
Closure Cork
Organic No

MUSCAT OF TYRNAVOS SPARKLING - DOMAINE MIGAS

PAIR IT

with fruit salads or have it on its own as an aperitif.

No bake cheesecake with lemon cream and white chocolate

For the biscuit base:
- 1 packaging crumbled biscuit 
- 90 gr. butter


For the cheesecake filling:
- 400 gr. cream cheese
- 400 gr. whipping cream
- 125 gr. white chocolate 
- 50 gr. lemon jelly  (from a ready to make mixture)


For the lemon cream:
- 150 ml of fresh juice
- 1 tablespoon lemon zest
- 30 gr. lemon jelly 
- 80 gr. sugar
- 20 gr. butter

For the lemon cream:

Put the lemon juice and zest in a saucepan, add the sugar and mix well. Place on medium heat and as soon as the mixture boils, take it of the heat. Add the lemon jelly and mix well until it it dissolved. Finally add the butter and let the cream chill.

For the stuffing:

Prepare the cheesecake cream by putting the whipping cream in a saucepan. Put it on low heat to boil. Remove the cream from the heat and immediately add the lemon jelly and white chocolate, while stirring well until the chocolate melts. Let the mixture cool. Finally add the cream cheese and stir with a whisk until all the ingredients are homogenised and you have a fluffy cream.

For the base:

Mix the grated biscuit with the butter and cover with this the bottom of a medium cheesecake form.

Allow to cool slightly and stand at room temperature. Then add the cream and put the cheesecake in the fridge for 30 minutes. Finally add the lemon cream and leave for 2-3 hours in the refrigerator to chill.

Notes on the recipe:
- We can add grated pistachios to the base
- We can flavor the cream with mastic or vanilla
- If the lemons are very sour, you may need more sugar


Eva Monochari

Food Blogger

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