Trends come and go, but most are fun and some are important. Over the last few years, Muscat has picked up global attention. A lot of this stuff is sweet and fizzy and oh so easy to drink. But Moscato has not always been a trend. In it’s home base of Piedmont, Italy, it is known as Moscato d’Asti,
and this wine has been in vogue for some time. While I have often enjoyed the sugar babies that are sweet and fizzy, my vote goes to the dried versions and that is why I would like to free the muscat.Recently our team met with Master of Wine Olivier Humbrecht, and tasted several of his wines, including the 2012 Domaine Zind Humbrecht Muscat
(Vin d’Alsace). I found the wine absolutely charming and stylish. With just a smidgen of sugar at 5 grams/liter (consumer threshold is around 6-7 grams), the wine stays between the stages of dry to barely sweet. In this area of sweetness, the wine can perform wonders with savory dishes like Szechuan Scallops on a b bed of noodles, as well with a faintly sweet dessert like Linzertorte, a common dish in Eastern Europe.So I say, “Let us free the Muscat.” Enjoy this wine with some of your favorite foods and open a world of wine and food pleasures that you may have never known.