by Fred McMillin
for September 15, 1998


A Quady Honoree


Quady Electra (Orange Muscat) is amazingly fresh, with orange and peach flavors that glide smoothly across the palate. ...California Wine, J. Laube

Quady Electra is almost alive in the mouth, with a totally delicious sherbert fizz.

...Wine Atlas of California, J. Halliday

The Rest of the Story

Electra is a relatively new wine made from a very old grape. "Muscat vines are thought to be the oldest known to man," according to British expert Jancis Robinson. However, the wine is less than ten years old. Andrew Quady tells how "in 1990 we decided to make a light Orange Muscat. To preserve the most delicate grape flavors we fermented at the exceptionally low temperature of 40 degrees F. We let the very slow fermentation continue until the alcohol and sweetness were in balance. Analyzing the wine, there were two suprises. The alcohol content was only 4%...and at that low temperature, there was considerable carbon dioxide left in it. This fizzyness (spritz) plus the high acidity gave an almost electric taste on the end of the tongue." Quady Electra was born...and the process has not been changed.

The Wine

Electra1997 Electra (Orange Muscat)
Quady Winery, Madera, Central Valley, CA.
Rating—My S.F. State University class rated it EXCELLENT. My Scott's panel gave the two prior vintages similar praise.
Food Affinities—I was invited to be a judge at the annual tasting of Quady wine-dessert pairings. I missed the tasting, but not the results. "Strawberry Club Sandwich with Electra- Buttermilk Sauce" was one I enjoyed later. (The winery will send you the recipe.) While waiting for the recipe, try the wine with a crushed-almond tart.
Contact—Andrew Quady's staff can be reached at (209) 673-8068.
Price—A huge bargain at $7.50.
Service—My tasters like it cooled an hour in the frig...about 60 degree F.


Speaking of the frig, here's an exciting dessert, Electra Sorbet. Put a bottle in the freezer until the wine is partly frozen, transfer to an electric ice cream maker, and make it into a smooth slush. Then return to the freezer for an hour or so until firm.

About the Writer

Fred McMillin, a veteran wine writer, has taught wine history for 30 years on three continents. He currently teaches wine courses at San Francisco State and San Francisco City College and is Northern California Editor for American Wine on the Web. In 1995, the Academy of Wine Communications honored Fred with one of only 22 Certificates of Commendation awarded to American wine writers.



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