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.