Recently at a wine pairing dinner I had a halbtrocken Muskateller. It was really nice. That lovely floral muscat nose, some sweetness, but this had a little acid to balance it. I asked the sommellier if it was just the german word for muscat, but he said that it was "related to muscat".
Was he correct?
And why is this varietal so hard to find. I loved it.
Most German Muskateller is Gelber Muskateller, more commonly known as Muscat Blanc à Petit Grains. One reason you don't hear much about it is that not much is grown these days (around 90 ha/222 acres at the turn of the century). Muller-Catoir's are some of the most compelling dry Muscats in the world.