How Sweet It Is
Story by Sarah Murphy Robertson
Moscato wines are known for being lighter-bodied, effervescent, and on the sweeter side. But they can be complex and their aromas range from tropical blossoms to ripe stone fruits. They typically showcase low to medium acidity and should be served well-chilled. Their flavors are fruit-forward and work well alongside dessert courses. Think about pouring it with a treat of homemade fruit crumble or an apple tart. Cheese platters also marry well with Moscato wines. Add some toasted candied nuts and you’ll bring out toasty notes in the wine. Moscato is made in many wine regions, but primarily produced in Italy, the United States and Australia. We’ll share a recommendation from each of these countries this week for your wine wednesday on 30a.
The 2014 Prunotto Moscato d’Asti is an Italian sparkling wine with a bright yellow hue and aromas of pineapple, honey and a floral background on the palate. It is a celebratory sip and would go nicely as an aperitif with a simple snack of spiced nuts and dried fruits.
The 2012 vintage of St. Supery is a Californian Moscato with subtle lime-hued streaks and a sensual, tropical aroma. Think melons and mango and rainforest blooms. As soon as warmer weather hits, you’ll want to get a bottle of this to try. Grill some peaches and plums and serve with a lovely fruit and cheese tray, or try it with a starter of fresh tuna tartare seasoned with punchy ginger and garlic.
Australia’s Brown Brothers Moscato will be your new summer go-to with a spritzy body and sweet citrus sorbet flavors. This wine is crisp and light and not overly cloying. It is versatile too: it could start your dinner party off by accompanying a creamy tangy cheese like brie or sing with your dinner course and cool palates roaring from chili-flecked sauces or marinades.
Let us know what Moscatos you enjoy and if any of our selections make it into your repertoire.