Moscato grapes, or muscat, are grown up and down Italy, making for a wide diversity of flavors and styles. Our guide dishes out everything you need to know about this delicately fruity and floral wine. Moscato is a sweet, medium to low-acidity wine produced in Italy from Muscat grapes. The Muscat grape is grown all over the world—from Australia to France to South America—and is believed to be one of the oldest grapes in history. The exact origin is unknown, but some trace it back to ancient Egypt.
Muscat grapes come in a multitude of shades including white, golden, red, pink, brown, and black. Big wine brands from California and Australia also produce a variety of lightly-fizzy, sweet wines labeled as Moscato—while these wines are not produced in Italy, they are made in the Moscato style.
Moscato wine can be still or sparkling, or fortified. Each region produces a unique Moscato wine with different characteristics. With a huge variety of Muscat grapes comes a diverse offering of Moscato wines. A low alcohol content 5. Both wines are produced in the same Piedmont region from the same grape, but they are distinctively different.
Asti wine is typically sweeter in taste and has a higher alcohol content. A vibrant, ruby red color and a spiced, berry flavor are the most distinguishing characteristics.
Defined by floral and spicy aromas such as cinnamon, grapefruit, and orange-blossom, Moscato Giallo grapes are grown in cooler climates, making these wines drier than other Moscatos. Moscato di Pantelleria: Produced in Pantelleria, a small island between Sicily and Tunisia, this still, amber-colored wine comes from Muscat of Alexandria grapes also known as Zibbibo grapes and is reminiscent of apricot.
Another variety, Passito de Pantelleria, is an intensely sweet dessert wine made from dried Muscat grapes. Touted as a cheap, easy-drinking, all-day sipper, many have compared the sudden spike of Moscato to the White Zinfandel craze of the s. Many of the Moscatos produced in the United States come from the aforementioned big brands, as well as Yellowtail, an Australian brand. Expect a floral aroma with bold fruit flavors.
Pink Moscato: In most cases, this is White Moscato with a splash of red wine. Most likely still or lightly-sparkling, this is a popular style made by big brand producers in the United States and Australia. Moscato, excluding fortified ones, is best enjoyed chilled. While the actual serving temperature depends on the style, chilling Moscato softens its sweetness so all of its fruit and floral flavors can shine.
Chill any still white or pink-hued Moscato to a similar temperature as light-bodied whites such as Riesling and Pinot Grigio. A nice match for spicy cuisine. ABV: 8. Crisp apple lends a touch of acidity to pear and peach flavors.
ABV: Intense apricot and honey aromas, fig and cinnamon flavors. Highly aromatic, exotic fruit such as mango, banana, and lychee. Excellent with spicy dishes. Cooking with Moscato is another way to showcase its versatility. Perfect as a cocktail mix-in or as a poaching liquid, Moscato especially complements stone fruits such as peaches and plums. Try it in dessert recipes that call for sweet wine—just make sure to pour a glass to sip while you cook.
A topper of chewy tapioca balls makes for a stunning, and edible, garnish. Muscat Poached Peaches with Lemon Verbena : Simmering fruit, such as peaches, in Moscato elevates their flavors and makes for a simple, summertime dessert. We suggest serving the poached peaches in a splash of the wine, but an accompanying scoop of vanilla ice cream would round out the flavors nicely. First, as a poaching liquid for pears, which are later browned in butter and layered over top the cake.
Second, we infuse reduced Moscato poaching liquid with whipped cream for a luscious cake topper. Plum-and-Honey Sabayon Gratins : A Sabayon is a baked custard dessert traditionally made with egg yolks, sugar, and a sweet wine. Our spin incorporates honey and Moscato with broiled plums, an impeccably balanced combination.
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Dessert wines like Sauternes fall into the same range. Prosecco , or similarly light-bodied fruity sparklers work better at the bottom end. Advance Planning. This rule applies to most everything in life. Stick reds and whites in the fridge and remove them an hour or two before dinner. The Freezer. Loaded bottles into the icemaker as friends grew ambitious with their consumption, only to forget them and find an icy explosion the next morning.
While quality may not diminish at such extreme temperatures, the risk of a mess rises. When the water in wine freezes, it expands and can push the cork out in part or full, or even crack the bottle. This allows the egress of oxygen, which starts the clock on oxidation. If you use the freezer, set a timer for 30 minutes.
Slip the bottle into an icy salt bath. The table version will do. Grab a bucket or container, and add salt, water and ice.
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