One of the best pre/post dinner wines I’ve ever had is one I never would have expected to be so versatile. It is the one I pull out when I have a wine novice at my house who is fearful of the flavorful reds I usually serve but wants to try something. Yet even wine aficionados enjoy its friendly fruit and gentle bubbles. Moscato d’asti will always be a favorite of mine.
Moscato d’asti is a sparkling white wine made in small batches from Italian moscato grapes in the southeastern region of Piedmont. Not to be confused with asti spumante, which is a more traditional style of sparkling wine made in the same region, moscato d’asti is much less effervescent and is described instead as “frizzante” or fizzy. The nose makes me think of peaches, apricots, pears, and is ever so slightly floral. The tiny bubbles lighten the sweetness of the wine so that it is not at all syrupy but quite easy to drink, acting a bit like a palate cleanser with each sip.
I first tried a moscato d’asti at the annual Kohler Food & Wine Experience in a wine and cheese pairing event led by master sommelier Andrea Immer. At the time, my husband was immersing himself in learning about wine. I was not quite as in love with wine as he was at that point and was drawn to this particular event for the artisanal Wisconsin cheeses, which ranged from mild to quite funky. That was where I fell in love with strong and funky cheese . . . and moscato d’asti. While Immer identified some ideal pairings between the different wines and cheeses in front of us, she kept returning to the moscato as a good match for all of the cheeses. It wasn’t until later that I came to learn that it went well with desserts, particularly lighter cakes and pastries. In fact, moscato d’asti is often listed with the dessert menu, but I have found that it works well with light appetizers as well.
The alcohol content in a moscato d’asti is relatively low compared to other wines, making it a great wine to sip while cooking or entertaining. It also serves as a good starter wine before proceeding to bolder selections, as it will prepare your palate rather than overpowering it. Proceed with caution, though. We bought several bottles of the wine we tried in Kohler, the Michele Chiarlo Nivole Moscato d’Asti, and several weeks later served it with cheese, crackers and crudite while preparing Thanksgiving dinner for my extended family. Given the long preparation time for the meal and the fact that the wine was so easy (and delicious) to drink, those of us who were cooking dinner were feeling quite festive (and feeling no pain) by the time dinner was served.
Try a chilled moscato d’asti this summer as your starter wine for the evening, or enjoy it any time of year as a great cheese or dessert course accompaniment. I like mine with a strong bleu cheese, while my husband prefers his with a sharp cheddar. Either way, since it does not retain its fizz well once open, share it with friends and enjoy.
One bottle of Michele Chiarlo’s Nivole Moscato d’Asti was sacrificed in the writing of this article.
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