Black Muscat?

[Zinner]

Turned up a newsletter from Quady. They have a competition every year in which chefs compete to pair one of the wines with desserts, entrees or appetizers. Although the newsletter says that Elysium is usually paired with desserts, this time the chefs did entrees and the winner was a decadent squab and foie gras concoction.

Perhaps their notes about Elysium may give you an idea of black muscat:

"Our Black Muscat Elysium is a deep, plummy indulgence with a rose-like aroma and litchi-like flavor(achieved when ripened to 25 degrees brix). These decadent characteristics, akin to falling into a heavenly rose garden, led us to name the wine Elysium, Greek for heaven. Black Muscat is known in Europe as the table grape varietal, Muscat Hamburg, one of the very few black-skinned muscats. Elysium is fortified in the traditional dessert wine style and usually accompanies or replaces dessert. One winery favorite is pouring the wine onto vanilla ice cream. Elysium is also an exceptional accompaniment to dark chocolate, blue cheeses and candlelight. In addition, Elysium makes a wonderful dark partner to rich savory dishes such as pork or foie gras."

My own favorite experience was one year when Andrew Quady was at the Florida Winefest and Auction and I had the Elysium with a rich dark chocolate and raspberry cake. Yum!