Tucked between the picturesque Dentelles de Montmirail and the majestic Mont Ventoux, Beaumes de Venise is renowned for its high-altitude vineyards. These heights are perfect for crafting temperate red wines enriched by a lively freshness. But since being honored as a Cru in 2005, the area has become synonymous with its signature Muscat. While it may be less abundant in production than the reds, this Muscat is the true gem of this idyllic southern locale.

Half of the 600 hectares of the Beaumes de Venise appellation is devoted to the sweet natural wine, available in white and more exclusively in rosé (11%) and red (2%). Like fortified wines, these sweet natural wines are made by adding neutral alcohol, grape brandy, or concentrated grapes either before, during, or after fermentation. This process, known as "mutage," halts fermentation, preserving a certain amount of natural sugar in the wine. These wines are, therefore, called "mutés," or fortified wines. Alongside Muscat de Beaumes de Venise, other renowned beverages in this category include Banyuls, Rasteau, Maury, and Rivesaltes.

This delicate and sensual wine, with its notes of flowers and ripe fruits that age beautifully, is a perfect match for blue cheeses, adding a touch of originality right from the start of a meal. Naturally, it's a delight with desserts: fresh fruit tarts, citrus salads, and crêpes Suzette are just a few fail-safe pairings. But Muscat de Beaumes de Venise can also be a standout at the dinner table, complementing spicy dishes or sweet-and-sour sauces like Thai shrimp, basmati rice with spices and dried fruits, or fish in a coconut milk and lemongrass sauce.

Surprisingly versatile, it's also great in cocktails; impress your guests by mixing it half-and-half with tonic or a mojito-flavored syrup for a festive Muscat Mojito. Other recipes include a Citrus Muscat with 25% citrus syrup, 25% sparkling water, and 50% muscat, or the “Muscat Hibiscus”: 5 cl of muscat with 10 cl of iced hibiscus tea. Time to get shaking!