How to Pair Moscato d'Asti Wine

From north to south, Italy offers a plethora of Muscat wines obtained from highly differentiated grape varietals: White Muscat, Yellow Muscat, Pink Muscat, Moscato di Scanzo, Moscato d’Alessandria, Moscato di Terracina, Moscatello di Saracena, Moscato Nero d’Acqui etc. One of the finest is Moscato D’Asti, from Piedmont (North Italy).

Muscatel is an ancient varietal originating from the eastern basin of the Mediterranean which then spread to many other areas. In Piedmont, there is evidence of this sweet wine production dating back to the 1300s. The term 'Muscat', meaning fragrant, first appeared in the Middle Ages but it was already widely used by the Greeks and Romans.

Moscato d'Asti is taking over the dining tables of the world. Moscato Lovers are increasing in numbers by the day: of the 30 million bottles produced in the Asti Consortium, 20 end up in America.

Labelled as DOCG, Italy’s highest classification, Moscato d’Asti is typically made by small producers in small batches. The cooler region in which it is grown combines limestone and sandstone soil. Unlike Champagne, no secondary fermentation in the bottle is carried out, but the wine is filtered before bottling to ensure it maintains its translucent golden colour.

The difference between Moscato and spumante

The White Muscat grapes grown in Piedmont cover a very vast area to the south of Asti and the resulting wines take the place names of this region: Asti Spumante and Moscato d’Asti. The grape varietal is the same, White Muscat, but it is processed differently: Moscato d’Asti wine has fewer bubbles than the spumante version, which is able to enhance the fragrance of the grapes from which it is made.

Why is it so popular? Because Moscato d'Asti is sweet without being excessively sickly. It has a musky aroma, a subtle yet intense taste recalling wisteria and linden, peach and apricot with hints of lemon and orange blossom. However, a good bottle of this wine can be identified immediately by the hints of sage it reveals on the palate. It is also appreciated because of its legally required low alcohol content of around 5% and because it is increasingly consumed on all sorts of occasions, and not only as a traditional accompaniment to desserts. So much so, in fact, that it is starting to be viewed as a rather surprising meditation wine.

Harmonious pairings

Before we start, one basic rule must be respected: sweet with sweet. It is possible to roam from aromatic spumante to passito, and even fortified wines, but when pairing wine with dessert, there has to be a close affinity.

Plain sponge cake, sablé pastries or Granny’s home-made ring cake

These all make excellent pairings. Serve it at 6°/8° C. The wine’s carbon dioxide, alcohol and low sugar content well suit the soft texture of these cakes.

Fruit tarts

Moscato d’Asti pairs well with fruit tarts of all types, with the exception of orange marmalade.

Sweets and biscuits

Those containing almonds and all kinds of dried fruit, such as Tuscan cantucci biscuits, make the perfect combination.

Christmas treats

A very rich and pleasant wine, endowed with a remarkable balance, Moscato d’Asti is traditionally served with oven-baked Christmas cakes containing yeast, such as Panettone and Pandoro.

Contrasting pairings

Many believe that Moscato is only for pairing with sweets and desserts, and it is indeed certainly excellent with traditional cakes and pastries. However, for the farm labourers who used to work the land in Piedmont, it was customary to drink Moscato with savoury snacks. Many of today’s sommeliers have drawn inspiration from this peasant tradition.

Salami with figs or melon

This type of a pairing was recommended by Mario Soldati, one of the first Italian gourmets, in the form of fresh salami accompanied with figs or melon. Also in this case, the carbon dioxide cuts through the grease and cleanses the mouth, while the savoury taste of salami and the sweetness of wine regale a pleasing contrast.

Spicy food

Another interesting pairing is with the hot spicy dishes of ethnic cuisines, particularly Indian food.

Seafood

Possibly the boldest pairing of all is the one with molluscs and oysters. When attempting a sweet-savoury pairing, serve the wine cold to reduce the sugary sensation and enhance the acidity.

Wrong pairings

Never serve this wine with foods that finish on a bitter or alcoholic note.

Alcoholic desserts

Avoid serving Moscato d’Asti with sweets containing liqueur, such as trifle, which would overpower the moderate alcohol content of Moscato.

Coffee-based desserts

Avoid very sweet and creamy coffee-based desserts with a somewhat bitter aftertaste, such as tiramisu.

Citrus marinades

Steer clear of citrusy and acidic marinades, of the type used in ceviche and marinated fish dishes.

Chocolate-based desserts

Chocoholics beware! As much as you might love a chocolate dessert, don’t attempt to pair it with Moscato d’Asti. Try a red or fortified wine instead.

Whenever you’re selecting a wine to have with your meal, it’s important to pair the grape variety properly with the ingredients in your dish. Amarone is another DOCG Italian wine, this time a red from the Veneto region. It pairs well with game meats and chocolate – find out more here. One of Italy’s best-known white wines, Pinot Grigio has a crisp and refreshing taste that makes it a good match for fish, chicken and mild creamy cheeses. Its high level of acidity also lends itself to seafood dishes – here are a few more ideas.

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