Muscat of Alexandria is a luxury grape often hailed as the "Queen of Fruits."
Although most of it is consumed as table grapes, some wineries use it as a raw grape material for wine.
Although this variety differs in nature from wine grape varieties such as Chardonnay and Sauvignon Blanc, using it for wine is a truly luxurious endeavor.
Here, we would like to explain the characteristics and charms of Muscat of Alexandria.
Muscat of Alexandria as a Grape
First, let's learn what kind of grape variety "Muscat of Alexandria" is.
Proles orientalis subproles antasiatica
Muscat of Alexandria is classified as a member of the European grape species (Vitis vinifera).
Some of you might think, "Wait, isn't it completely different from grapes like Chardonnay or Pinot Noir?"
In the first place, European grapes are divided into...
- Proles pontica
- Proles occidentalis
- Proles orientalis
three groups. Wine grapes like Chardonnay and Pinot Noir belong to "Proles occidentalis", while Muscat of Alexandria belongs to "Proles orientalis". ("Proles pontica" is a group that includes wine grapes from Eastern Europe, etc.)
Proles orientalis is considered a group of varieties that spread from the coastal regions of the Caspian and Black Seas toward the Near and Middle East. Within this group, there are two subgroups: "subproles caspica", which includes wine-making varieties, and "subproles antasiatica", which was selected from caspica as large-berried, fleshy table grapes due to the influence of alcohol prohibition in Islam.
As indicated by keywords like "large-berried, fleshy table grapes," Muscat of Alexandria belongs to the "subproles antasiatica" of Proles orientalis.
Because it is eaten fresh, many people believe it to be an American grape, but Muscat of Alexandria is actually one of the European grapes cultivated since ancient times. (Incidentally, its name is said to derive from having spread throughout the world from the port of Alexandria in Egypt...)
Differences from American Grapes
Even among table grapes, Muscat of Alexandria has different characteristics from American grapes such as "Delaware," "Campbell Early," and "Concord."
American grapes are characterized by a structure where the skin peels easily from the pulp (slip skin), but with Muscat of Alexandria, the skin and pulp adhere tightly, making it possible to eat skin and all. (Just like Chardonnay...)
Furthermore, compared to American grapes, it is large-berried, fleshy, firm-fleshed, and easy to bite through, which is likely why it enjoys explosive popularity in Japan.
Muscat of Alexandria and Okayama Prefecture
Although Muscat of Alexandria is grown in Japan, 90% of it is cultivated in Okayama Prefecture. (A small portion is reportedly grown in Kagawa Prefecture.)
Why is this variety cultivated almost exclusively in Okayama Prefecture?
Muscat of Alexandria arrived in Japan around 1880.
It is said to have been planted at the Banshu Vineyard established in Inami-shin Village, Hyogo Prefecture.
Later, in 1886, Yoshio Yamauchi and Kumataro Omori of Tsudaka District, Okayama Prefecture, brought seedlings and cultivation techniques back from the Banshu Vineyard, pioneering greenhouse cultivation of this variety ahead of the rest of the country.
Through varietal improvements and technical development, greenhouse cultivation became a huge success, which led Okayama Prefecture to become its primary production region.
However, in recent years, because Shine Muscat is easier to grow and higher in demand, an increasing number of farmers are reportedly switching varieties to Shine Muscat.
Perhaps this, too, is a sign of the times...
Muscat of Alexandria as Wine
From here, we will look into Muscat of Alexandria as wine.
Cultivation and Vinification
Muscat of Alexandria is fundamentally grown in greenhouses, whether for table use or for wine.
However, for wine production, the harvest timing tends to be later than for table grapes in order to increase sugar content.
In addition, vinification is conducted using methods that thoroughly avoid the effects of oxygen and the like, to take full advantage of its aroma and delicate sweetness.
Rather than aiming for complex aromas and flavors or a taste that is difficult for beginners, when making wine from Muscat of Alexandria, the tendency seems to be to craft pure wines that bring its varietal characteristics fully to the fore.
Distinctive Aroma
The greatest characteristic of Muscat of Alexandria is its aroma.
Because it contains terpene aromas associated with muscat scents, you can clearly detect a gorgeous, sweet fragrance.
As mentioned earlier, because vinification for Muscat of Alexandria prioritizes aroma, how well this scent is captured in the wine is crucial.
Because these aromas are highly volatile, it is best to drink the wine as soon as possible after opening the bottle.
Perfect as a "Treat Wine"
Wine made from Muscat of Alexandria is easy to drink even for beginners, characterized by grape-derived sweetness and a low alcohol content.
Furthermore, studies have shown that the terpene aromas of Muscat of Alexandria have a relaxing effect, making it ideal as a glass to unwind with.
Paired on a Sunday afternoon or weekend evening with desserts made with Muscat of Alexandria or moderately sweet lemon desserts, it seems you can enjoy the ultimate relaxing moment.
Rather than strictly analyzing quality, doing comparative tastings, or pairing it with heavy, hearty dishes, it is perhaps a grape variety best used as an accompaniment to a little reward time for yourself.
Muscat of Alexandria Enjoyable in Japanese Wine
While wines made from Muscat of Alexandria are common among imported wines, they are also produced by Japanese wineries such as "Funao Winery" and Sapporo Breweries' "Grande Polaire."
Muscat of Alexandria: a grape variety that allows you to savor a luxurious time, distinctly different from grand wines like Pinot Noir, Cabernet Sauvignon, or Chardonnay.
Why not give it a try?
References
Cultivation Trends and Genetic Background of Table Grapes in Japan