The aromatic bomb
Although the Moscato is the most widespreaded grape in Italy, it is in Piedmont that something special is done with it. Just think of Moscato d'Asti and Asti Spumante. The Muscato Bianco grape (which is by the way the same grape as the Muscat Blanc à Petit Grains in France) does always have this typical muscat nose with a floral touch and is often slightly sweet. Moscato d'Asti is a slightly sweet frizzante, which is becoming more and more popular.
This slightly sweet character, that can be found in DOCG Moscato d'Asti, comes with a somewhat special method of production. First, the juice is fermented in inox tanks until it contains about 3% alcohol. Then the wine is cooled to zero degrees under pressure, and the fermentation starts over again till 5% of alcohol. As a final step, the wine is bottled under pressure. This lighthearted frizzante is becoming increasingly popular, both in America, where the low alcohol content is highly appreciated, as in Asia, where it fits perfectly with the local cuisine.
A second DOCG is the more lively Asti Spumante. Here, the fermentation takes longer (up to between 7% and 9.5%). These wines are especially suitable to be serverd as an aperitif. Both should be opened within two years after bottling.
Aromas: what kind of things can you smell in a wine made with Moscato grapes?
- white flowers
Pairing: what kind of food combines well with a wine made with Moscato grapes?
- dessert: cakes, cookies, cake and fruit based desserts, panna cotta
- Asian cuisine
Wineries that focus on moscato: