Elysium is wonderful with cheeses, especially goat's cheese or Gorgonzola; with desserts containing red fruits, such as English summer pudding; with dark chocolate and with cream desserts and cheesecake. Elysium poured onto vanilla ice cream is an effortless favourite.

Elysium makes stunning spritzers and cocktails. Try the Elysium spritzer in the summertime as a light patio pleaser. Or mix it up with whiskey, lemon and sweetener for an Elysium Sour. Add it to sparkling wine in place of Crème de Cassis to make a Black Muscat rendition of the popular French apéritif 'Kir Royale'.

An aroma of roses accompanies dark fruit cherry, strawberry. Balanced with fruit acidity to finish clean.

In 1983, a nearby grower brought Andrew Quady some Black Muscat grapes that were previously destined for sacramental wine at a local church. When the church ceased operations, the grower was left with truckloads of ripe, unwanted Black Muscat. The grower heard through the grapevine that newcomer Quady had some success with Orange Muscat, so he knocked on Quady's door, and the rest is history.

Quady handled the Black Muscat by chilling and allowing the grapes to macerate. He added wine spirits to arrest the fermentation. On draining the tank the winery began to smell of roses! In his amazement he held a naming contest and selected Elysium, "state of eternal bliss" in Greek, as a name for this exciting Muscat wine.