Muscat Grapes

Pliny lists apianis (“bee vine”), the Muscat grape. There are numerous varieties of Muscats grown today,
ranging in color from black to white. Muscats are probably the easiest grapes to obtain here in Texas for
reconstructing a Roman recipe, either in whole form, or concentrated syrup at a brewing supply store.

Theories about the origins of Muscat grapes date ancestors of the varieties back to the ancient
Egyptians and Persians of early antiquity (c. 3000-1000 BCE) while some ampelographers, such
as Pierre Galet, believe that the family of Muscat varieties were propagated during the period of
classical antiquity (c. 800 BCE to 600 CE) by the Greeks and Romans. However, while domestic
wine production had a long history in ancient Egypt and Persia and classical writers such as
Columella and Pliny the Elder did describe very "muscat-like" grape varieties such as
Anathelicon Moschaton and Apianae that were very sweet and attractive to bees (Latin apis),
there is no solid historical evidence that these early wine grapes were members of the Muscat
family.[3] (J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine
varieties, including their origins and flavours pgs 678-696 Allen Lane 2012 ISBN 978-1-846-14446-2)

The first documented mention of grape called "muscat" was in the works of the English
Franciscan scholar Bartholomeus Anglicus who wrote of wine made from Muscat grapes in his
work De proprietatibus rerum written between 1230-1240 while Anglicus was studying in what
is now modern Saxony in Germany. Anglicus' Latin work was translated into French in 1372
with the wine being described by Anglicus as "vin extrait de raisins muscats".[3]

Origins of the name Muscat[edit]

The "musky" aroma of ripe Muscat grapes have been known to attract bees (pictured), flies and other
insects.

Because the exact origins of the Muscat family can not be pinpointed, the theories as to the
origins of the name "Muscat" are numerous. The most commonly cited belief is the name is
derived from the Persian word muchk. Similar etymology follows the Greek moskos, Latin
muscus and French musc.[3] In Italy, the Italian word mosca for fly could also be one possibility
with the sweet aroma and high sugar levels of Muscat grapes being a common attractant for
insects such as fruit flies.[4]

Other theories suggest the grape family originated Arabian country of Oman and was named
after the city of Muscat located on the coast of the Gulf of Oman. Another city that is sometimes
suggested as a potential birthplace/namesake is the Greek city of Moschato, located southwest of
Athens in Attica with Moschato being a common synonym in Greece for Muscat varieties.[3]
Closely related varieties[edit]
Muscat d'Eisenstadt (also known as Muscat de Saumur), one of
the parent varieties of Muscat Ottonel.

Of the more than 200 grape varieties sharing "Muscat" (or

one of its synonyms) in their name, the majority are not
closely related to each other. The exception are the members
of the Muscat blanc à Petits Grains and Muscat of
Alexandria families. In the early 21st century, DNA analysis
showed that Muscat of Alexandria was, itself, a natural
crossing of Muscat blanc à Petits Grains and a black-skinned
table grape variety from Greek islands known as Axina de
Tres Bias. Rarely seen outside of Greece, Axina de Tres
Bias (also known as Heftakilo) is also grown in Malta and
Sardinia.[3]

Muscat blanc à Petits Grains and Muscat of Alexandria,

themselves, have crossed and have produced at least 14
different grape varieties, 5 of which are mostly cultivated in South America and 9 still found in
Italy though none are of major use in wine production. More notable and widely planted
offspring have come from Muscat blanc à Petits Grains and Muscat of Alexandria crossing with
other grape varieties such as the Argentine wine grapes of Cereza, Torrontés Riojano and
Torrontés Sanjuanino coming from a cross of Muscat of Alexandria with Listán negro (also
known as the Mission grape).[3]

Muscat of Alexandria has also crossed with the German/Italian wine grape Trollinger (also
known as Schiava Grossa) to produce Muscat of Hamburg and Malvasia del Lazio and with the
Italian wine grapes Catarratto bianco and Bombino bianco to produce the Marsala wine grape
Grillo and Moscatello Selvatico, respectively.[3] Muscat Ottonel is the result of a crossing
between one Muscat variety, Muscat d'Eisenstadt (also known as Muscat de Saumur), with the
Swiss wine grape Chasselas.[5]

Muscat blanc à Petits Grains has been identified as one of the parent grapes of several varieties
though with which crossing partner is currently unknown. These include the Italian wine grapes
Aleatico, Moscato Giallo, Moscato rosa del Trentino and Moscato di Scanzo. DNA analysis was
able to identify the Tuscan wine grape Mammolo as the second parent variety that crossed with
Muscat blanc à Petits Grains to produce Muscat rouge de Madère.[3]

MUSCAT BLANC:
(a.k.a Muskateller in Austria and Germany, Muscat de Valais in Switzerland, Brown
Muscat or Brown Frontignac in the Rutherglen, N.E Victoria region of Australia, Muscat
 Lunel in Hungary, Muscadel in South Africa, Muscat Frontignan in France and in Italy as
the Moscato di Canelli) resulting from the wide use of variants with different colored
skins. They are all members of the Muscat Blanc à Petite Grains cépage family. Listed as
normally ripening in October (northern hemisphere), it is mainly used for making semi-
sweet and sweet dessert wines or as a tablegrape. May be the oldest known grape, having
a documented history of growth around the Mediterranean for many centuries. Should
not be confused with the Muscat of Alexandria, the grape with a similar ancient history
of growth around the Mediterranean.
MUSCAT FLEUR D'ORANGER:
White-wine producing variety probably yet another mutant clone of Muscat Blanc above.
Has over thirty synonym names according to the Geilweilerhof database (above),
including Fior d'Arancio (found in the Veneto region of Italy), Orange Muscat,
Malvoisier and, in Australia, Orange Flora.
MUSCAT FRONTIGNAN:
(See Muscat Blanc above).
MUSCAT HAMBURG:
According to the Geilweilerhof (Genres) database, see above, this variety was derived
from a Schiava Grossa x Muscat of Alexandria cross. Has over 30 synonym names,
including Black Hamburg (see comments re. Schiava Grossa synonym name), Black
Muscat, Golden Hamburg, Hampton Court Vine, Queen's Arbor and Venn's Seedling.
Vigorous and productive the vine is cold tender in the manner of its V.vinifera origin.
Historically used, as one of the parents, for a starting point leading to many
French/American hybrid varieties. Widely grown, its black-skinned berries are used for
white-wine production and as a tablegrape with good keeping properties. Under the name
Frankental it is popular in France as a tablegrape normally ripened under glass, the very
large blue/black bunches usually reaching peak condition in mid-October. Used as a
winegrape it is generally considered to produce aromatic, yet mediocre wines mostly
suited for blending although some rosés are produced. Popular in Greece (see Moschato
Hamburg), and also in Tianjin, China where it is blended with Sylvaner and
Welschriesling to make a semi-dry wine known as "Dynasty".
MUSCAT OF ALEXANDRIA:
Has synonym names Chasselas Musque in France, Muscat Gordo Blanco or Lexia in
Australia and Hanepoot in South Africa. Is an ancient grape species, with many synonym
names, suitable for growing in hot Mediterranean growing climates like the Muscat Blanc
above. Makes dry or sweet white wines that are usually judged of inferior quality
compared to those of the Muscat Blanc cépage varieties. The main use in California,
where it is usually harvested in September, is for producing table grapes and raisins. Also
widely grown in Spain, where it is called Moscatel de Alejandria or Moscatel Romano. In
Portugal, where it has the synonym names Moscatel, Moscatel Gordo and Moscatel de
Setubal, it is used to make a sweet dessert wine bearing the latter name. In Italy it has the
synonym names Samanna or Zibibbo. Being a very sweet grape, with loose bunches and
large berry size, it is commonly offered as a tablegrape in the countries where it is grown.
MUSCAT OTTONEL:
Mid-19th century seedling currently (2002) determined by DNA analysis to be a cross
between the Chasselas variety and an undefined Muscat varietal grape. Fairly widely
grown in the cooler regions of central and eastern Europe where it is best utilized as a late
 harvest white wine. Promising results from trials of the clone NY 62.122.1 are reported in
the Finger Lakes region of Western N.Y. where it reportedly has similar cold hardiness
characteristics to those of the Gewürtraminer. Moderately resistant to bunchrot it usually
ripens in early-mid September.
MUSCAT ROUGE DE MADERE:
According to the Geilweilerhof database this variety has many synonym names including
Busuioaca de Bohotin in Romania and Muscat Noir. Referenced as grown in Moldova,
Romania. the pale pink/dark purple skinned, medium size berries grow in very compact,
small clusters and are susceptible to rot diseases. The low tannin wines are commonly
made as sweet Rosé types. No other details as yet.

Muscat Grapes

Muscat Blanc à Petits Grains (Moscato Bianco in Italy) is the oldest and most highly valued of
the Muscat family. It is grown throughout the Old and New Worlds in a range of styles as
diverse as its synonyms. The most notable wines made from Muscat Blanc a Petit Grains are
Muscat de Beaumes de Venise, Muscat de Lunel, Clairette de Die and the traditional Vin de
Constance wines of Constantia, South Africa. Lesser-known, but often of excellent quality, are
the examples produced in Austria's Wachau region (better known for its crisp, dry Gruner
Veltliner).

Muscat of Alexandria (Zibibbo in Italy, Lexia in Australia) is the second-oldest member of the
Muscat clan and produces lighter wines that are usually soft and fruity.

Muscat Ottonel is the palest and ripens early, Muscat Hamburg is a black grape variety that is
often used as a table grape, Moscato Giallo is a yellow grape from northern Italy and Moscato
Rosa is a pink-skinned version. Despite these brief descriptions, it should be noted that it is
common for various Muscats to change the color of their skins from vintage to vintage.

Muscat prefers warm climates and thrives in the Mediterranean. The best examples come from
Italy, France, Spain and Rutherglen, Australia.
The distinctive grapey aroma of Muscat is one of its chief properties, but the variety’s versatility
also makes it an attractive option for winemakers. Drawbacks include low acidity and an
inability to age more than about four years (with the exception of fortified Muscat). Muscat may
be produced as dry, medium, sweet, sparkling or even dessert wine. Because of its strong grapey
flavors, various Muscats are widely grown as table grapes around the world.

Italy produces more Muscat than any other country, the majority of which is Moscato Bianco,
under the eponymous banner of Moscato d’Asti.

It should also be noted that, despite their similar names, Muscadelle, Muscadet and Muscardin
are not members of the Muscat family.

Synonyms include: Moscato, Moscatel.

Related grape varieties: Muscat Blanc à Petits Grains, Muscat of Alexandria, Muscat Ottonel,
Muscat Hamburg, Moscato Giallo, Moscato Rosa.

Food matches include:

Europe: Poached fish fillet with salsa verde (dry); apple pie (torta di mele) (sweet); chocolate
and custard tart (sweet and fortified)
Asia: Yellow rice (nasi kuning) (dry); cashew nut curry (sweet)
Americas: Crêpes and caramel cream (panqueques celestino) (sweet); hot smoked salmon fillets
(dry)
Australasia/Oceania: Seared scallops with fennel salad (dry); banana and vanilla custard (sweet)

Cato – Wine Press

Press-Room and Presses

18. If you wish to build an olive press-room for four presses, make them face in alternate
directions. Arrange them in this way: 

‘Trees’ two feet thick, nine feet high including tenons, with sockets cut out 3 feet long and 6
fingers wide beginning 1 feet from the ground. 2 feet between the ‘trees’ and the walls; 1 foot
between the two ‘trees’. 16 feet at right angle from the ‘trees’ to the nearest of the posts. 

Posts 2 feet thick, 10 feet high including tenons. Windlass 9 feet long plus tenons. Press-beam 25
feet long, including tongue 2 feet. 

The floor length wanted, assuming pairs of presses and two channels, is 32 feet. The pair of
crushing mills, left and right, each wants 20 feet of floor. You need 22 feet space between
opposite posts to allow space for levers. Given presses facing in opposite directions, from the
further post [of each] to the wall behind the ‘trees’ [of the other] there must be 20 feet. Total
width for the press-room with four assemblies, 66 feet; 52 feet long, wall to wall. 
Where you are to place the ‘trees’, make good foundations 5 feet deep, and on these a flo first. 

On top of the ‘trees’ and of the posts fit a horizontal beam, 2 feet wide, 1 foot thick, 37 feet long;
or fit two if you have no solid one. Under these beams [and] between the channels and the far
walls where the crushing mills are to stand, [build pillars. On the pillars] place a 23 foot cross-
beam, 1 feet thick, or substitute a pair for a solid one: over these cross-beams, place the
horizontal beams on top of the ‘trees’ and the posts. 

On these structures build walls, and anchor them to the timbers of the building, to give adequate
weight. 

Where you are to put the press bed, make a foundation 5 feet thick, 6 feet wide. Make the bed
and the channel around it 3 feet wide. 

Give the whole remaining floor a foundation 2 feet deep: straw first, then a half-foot layer each
of broken stones and of mortar. Make the floor in this way. After levelling, make a first layer of
gravel and mortar, and firm it with piles; then make a second layer in the same way. Dress this
with sifted cement 2 fingers thick. On this lay a baked tile floor: when laid, ram down and
smooth off to make a good floor. 

Make the ‘trees’ and posts of oak or pine. 

If you want to make your [cross-]beams shorter, route the channels outside the pillars. You will
then want 22 foot beams. 

Make the olive platen 4 feet across, with Punic joints, and 6 fingers thick. Joint with holm-oak
dowels. When you have fitted the dowels, fix them with dogwood nails. Fit three ribs across this
platen, and fix them to it with iron nails. Make the platen of elm or hazel: if you have both,
alternate them. 

19. For wine presses make the posts and ‘trees’ two feet taller. Above the sockets in the ‘trees’
(the ‘trees’ must be a foot apart) make a hole for a single crossbar 6 fingers square in cross-
section. 

Make six slots in each windlass, the first one half a foot from the tenon, the remainder spaced as
equally as you can. Make a peg in the middle of the windlass. Get this middle point where you
are to make the peg in line with the mid point between the ‘trees’, so that the press-beam will be
correctly centred. 

When you make the ‘tongue’, measure it from the middle of the press-beam, so that it fits
correctly between the ‘trees’. Allow it 1 thumb of play. 

Longest levers 18 feet, next longest 16 feet, third longest 15 feet; stops 12 feet, next longest 10
feet, third longest 8 feet.