Dry Moscato

A sweet anomaly

Posted by Daniela DaSuta on November 15, 2015
“It’s a celebration; clap, clap, bravo/Lobster and shrimp and a glass of Moscato…”
– Drake

Moscato is the thing to be drinking right now. It’s praised in rap lyrics, guzzled by the magnum in clubs. Cheap and easily drinkable due to its lower alcohol contact, delicate fizz, and peachy sweetness, the consumption of Moscato may result in pantless females (according to Waka Flocka Flame): “Girl the way you movin’ got me in a trance/DJ turn me up, ladies this yo jam/ Imma sip Moscato and you gon’ lose them pants.” Oh, and if Nicki Minaj drinks it, so should you, kids.

When people hear “Moscato”, their first reaction is usually to think of Italy’s sweet, slightly carbonated, Tank-Method wine. Whether it’s a sharp, condescending disdain (“Oh...Moscato...I can’t drink that crap...who can drink that crap?!”) or adoration (“When things get hard to swallow/ We need a bottle of moscato”), everyone is thinking of the bubbly version. Nobody really thinks about a dry, still version.

There’s a reason that Muscat/Moscato partners famously with a residual sugar. The floral and intense stone fruit notes marry well with honey undertones, much like a peach cobbler would. But what happens when you take away the sparkle and sugar completely (other than Kendrick Lamar finding himself single and alone?)

I popped Planeta’s dry Moscato a few weeks ago out of the recommendation of my distribution rep and thought it was pretty cool! Think of all of those perfumy white flower and peach blossom notes that Muscat is famous for, but without the cloying honeyed sweetness. It was richly fragrant, like an overripe pear and peach that passionately consummated their union on a bed of jasmine buds. Or something.

Planeta Moscato

I’m cool with flowery bouquets, I really am, but when it comes to pairing a wine like this, it’s a bit of a head-scratcher. The sweet Moscato d’Asti is one of those wines that has a time and a place: maybe cuddled up with a piece of white cake, the delicate fizz and peachy sweetness pairing gorgeously with vanilla frosting...or maybe the pairing is the company (a half-naked female, perhaps??). But with the lower acid content (warm climate Sicily being the culprit) and a lack of residual sugar, it’s a tricky situation. I’m thinking that the best idea would be a neutral appetizer item, like a piece of mozzarella and a cracker. I personally wouldn’t make this wine the shining star of your meal since it might completely overwhelm the main dish with its “grandma’s perfume” profile, but you do what you want, honey pies. I’m just a fan of everyone checking it out since it’s a different side of this rap-famous varietal.

A Haiku to Dry Moscato:

Hey, dry Moscato
You’re cool in your own dry way
Keep doing your thing

Be Uncommon.
Drink Uncommon.

—Daniela