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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Wine

TIP OF THE DAY: Deglaze The Pan

Have red wine? Pour it in! Photo courtesy
BalanceWine.Wordpress.com.

 

When you cook or bake with alcohol, you’re probably aware that the heat evaporates much (but not all) of the alcohol. The New York Times report that a sauce made with wine, then simmered and stirred for 30 minutes, can retain as much as a third of its alcohol content. (Results will vary depending on the particular cooking method.)

But what about the health benefits* of the red wine in the sauce? Since the healthful compounds are in the grape concentrate, not in the alcohol itself, cooked wine without alcohol still appears to have some health benefits. Here’s the full article.

And that bit of news inspired today’s tip: Use red wine (or other liquid) to deglaze a pan. This is no 30-minute undertaking: You can do it in three minutes.

WHAT IS DEGLAZING?

Deglazing is the simple process of creating a pan sauces after you sauté a protein: fish, meat or poultry.

You simply add a cold liquid (beer, brandy, broth/stock, cooking water, fruit juice, vinegar, wine, etc.†) into the pan and scrape up the flavorful roasty bits of protein, called fond, that are stuck to the bottom of the pan.

 

This is the same technique used to make gravy from the drippings in a roasting pan.

WHAT IS FOND?

Fond is the French word for bottom—in this case, the small, tasty bits on the bottom of the pan. Fond is concentrated flavor: Why scrub it away in the sink when you can turn it into something delicious? Deglazing is simply combining the fond with a liquid to create a sauce.

Note that fond comprises roasted brown bits. If you you have burned protein on the bottom of the pan, don’t use it: The sauce will taste burned.

“Fond” is also the French word for stock:

  • Fond blanc is white stock.
  • Fond brun is brown stock.
  • Fond de vegetal is vegetable stock.
  •  

    HOW TO DEGLAZE A PAN

    1. REMOVE the cooked fish, meat or poultry to a plate and cover with foil to keep warm.

    2. POUR off most of the fat in the pan. Turn the heat up to high and add the cold liquid. (NOTE: If using alcohol, remove pan from heat when adding). The liquid will shortly begin to boil.

    3. SCRAPE up the fond with a wood spoon or spatula, as the liquid boils. When all the fond is incorporated, turn down the heat. The sauce is ready.
      
    *Red wine, in moderation, provides antioxidants, including resveratrol, that may help prevent heart disease by increasing levels of “good” cholesterol and protecting against artery damage. Resveratrol is a polyphenol compound found in red wine and certain plants that has antioxidant properties with possible anticarcinogenic effects. Here’s the scoop from the Mayo Clinic.

    †Don’t use cream or other dairy, which can curdle in the heat.

     

    Remove the protein, add red wine or other liquid, and deglaze the fond into a delicious sauce. Photo by Raz Marinkka | IST.

     

      

    Comments

    GIFT: Downton Abbey Wines

    When Mr. Carson pulled a bottle of wine from the cellar for Lord and Lady Grantham, it was invariably a fine claret (Bordeaux), the wine of choice among the British nobility of Edwardian England. With fish, a “blanc” made from the Sémillon grape was served.

    So is it a surprise that the hit show “Downton Abbey”—120 million viewers worldwide—has engendered a licensing deal for “Chateau” Downton Abbey?

    While the nobility would never have commissioned “private label” wines with their family names and crests, the conceit is amusing to us moderns.

    We haven’t tasted it, but the caliber of the wine is probably not quite what the Crawleys enjoyed. Yet, the fun factor is up there and at $14.99 per bottle, you can afford it. Think of it as a gift for any Downton Abbey fan, or a fun surprise for Thanksgiving dinner.

     

    Food fun: Downton Abbey wines. Photo courtesy Downton Abbey Wine.

     

    The Downton Abbey Wine collection is made by Grands Vins de Bordeaux, a 130-year-old family-owned operation in the Entre-Deux-Mers region of Bordeaux. While not well known in the U.S., the appellation is one of the largest in the Bordeaux region, and produces three quarters of the red wine sold under the generic Bordeaux AOC or Bordeaux Supérieur labels.

    Downton Abbey Wines are available online at Wine.com and DowntonAbbeyWine.com, and at selected wine retailers nationwide.

    Don’t forget to don white gloves before you pour.

      

    Comments

    SPARKLING WINE: Limited Edition Chandon Blanc de Noirs

    The limited edition bottle for Holiday 2013
    is wrapped in snowy white and festive
    stars. Photo courtesy Chandon.

     

    If you’re looking for a special yet affordable bubbly for the holiday season, take a look at this limited edition sparkler from Chandon, a Blanc de Noirs champagne-style wine.

    Blanc de Noirs means “white from black,” referring to the white wine that is produced from black* Pinot Noir grapes. Its counterpart is Blanc de Blancs, a white wine produced from white (Chardonnay) grapes.

    Most champagne-style wines are a mix of Pinot Noir and chardonnay grapes. A Blanc de Noir is all Pinot Noir; a Blanc de Blanc is all Chardonnay. (The winemaker may add a small amount of a black grape, Pinot Meunier, to add structure to the wine.)

    Blanc de Noirs is a versatile wine, a great match with everything from fruity to spicy to salty foods, and the often hard-to-mach Asian, Latin American, Mexican and Southwestern cuisines. Pair it with just about anything.

     
    *Actually dark purple.

     

    Chandon Blanc de Noirs is a full-flavored, fruit-driven blend with a light copper hue. There are red fruits—strawberry, currant and cherry—on both the nose and palate.

    The suggested retail price is $24.00 at wine stores nationwide or Shop.Chandon.com.

      

    Comments

    HALLOWEEN: Wines For The Occasion

    Which witch is that on Les Sorcières wine?
    Photo courtesy 1Jour1Vin.com.

     

    Your wine store should feature some “special Halloween wines” if you’d like to serve (or make a gift of) a theme wine. While it might take some time to track down all of the following wines, consider this advance notice for a sophisticated Halloween event next year: a tasting of Halloween-appropriate wines.

    Intrepid searches are certain to find more options, but here’s a good starting list.

    HALLOWEEN RED WINES

    Les Sorcières
    Producer: Clos des Fées
    Area: Roussilon, France

    A syrah-based wine from the southeast edge of France, this vineyard’s name means “the walled vineyard [clos] of the fairies.” “Les Sorcières,” the name of the blend, means “the witches,” one of whom is featured on the label, flying through the skies of Roussilon. Here’s the website.

     
    Casillero del Diablo: Assorted Varietals
    Concha y Toro
    Central Valley, Chile

    The name of this line translates to “the devil’s goalkeeper,” and the bottle does feature the head of the devil (or is it his goalkeeper?) at the neck. Reds include Cabernet Sauvignon, Carménère, Malbec and Merlot; white wines are listed below. We couldn’t find the English version, but here’s the Spanish website.

    The Dead Arm Shiraz
    Vintner: d’Arenberg
    McLaren Vale, Australia

    To wine industry professionals, this wine’s name is not sinister—but no one at the party will know that. This top-of-the-line shiraz is made from old vines, which are known as “dead-arm” grapevines because, with age, a fungus known as grape canker slowly kills one or more of the branches. (There’s a benefit here: Fewer branches reduces the yield of the vine and intensifies the flavor in the grapes.) The elegant label features the d’Arenberg family’s coat of arms and a cordon rouge, but all of the wines from this vintner have colorful names. Check out the website.

    Phantom
    Vintner: Bogle Vineyards
    Area: Clarksburg, California

    Made in Yolo County, near Sacramento, the label describes the wine as “mysterious and hauntingly seductive.” The label features a rendering of creepily gnarled old vines, which look like they could snatch you and have you disappear. The wine is a blend of old vine Zinfandel, Petite Sirah and old vine Mourvèdre. To our knowledge, no old vines have actually snatched any living thing. Website.

    Phantom Rivers Wine: Assorted Varietals
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As with Casillero del Diablo (above), the spookiness is in the name of the winery, not a particular bottling. Whatever varietal you’re looking for, you’ll find it. Red offerings include Cabernet Sauvignon, Merlot, Mourvèdre, Petit Syrah, Pinot Noir, Rosé, Syrah, Zinfandel and a dessert Zinfandel. The whites are listed below. Website.

     

    Sinister Hand
    Vintner: Owen Roe
    Area: Wapato, Washington

    This grenache-based wine features a severed hand on the label. The image references an Irish legend where, in a race to be the next king of Ireland, one of the contenders severs his own hand to win. The wine may taste better if you don’t know the legend. Here’s the website.

    Spellbound: Assorted Varietals
    Vintner: Robert Mondavi
    Area: Lodi, California

    The Spellbound line features a ghostly moon on a black label. Inside the bottle: your choice of Cabernet Sauvignon, Merlot, Petite Sirah and Petite Sirah Reserve, plus Chardonnay. See them all at SpellboundWines.com.

     

    A wine based on a legend of a bleeding, severed hand. Photo courtesy Owen Roe.

     

    The Velvet Devil Merlot
    Vintner: Charles Smith Wines
    Area: Walla Walla, Washington

    With bold lettering and a prominent forked trident, this wine screams “Halloween.” The Broncho Malbec voodo-art motif and the King Coal Cabernet/Syrah blend skeleton king fit right in; and if you need more, the Boom Boom! Syrah features a lit bomb. Check them all out on the company website.

    HALLOWEEN WHITE WINES

    Casillero del Diablo Reserva
    Vintner: Concha y Toro
    Area: Central Valley, Chile

    As noted above, this line also offers Chardonnay and Sauvignon Blanc.

    Phantom Rivers Wine
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As noted above, this winery also makes Muscat.

    Kidnappers Vineyard Chardonnay
    Vintner: Craggy Range
    Area: Havelock North, New Zealand

    This wine is named after Cape Kidnappers in Hawke’s Bay, New Zealand, which itself is named for a 1769 attempt by local Maori to abduct a member of Captain Cook’s crew (details). Little did either side know back then that the area would become a great spot to grow Chardonnay grapes. Website.

    Spellbound: Chardonnay
    Vintner: Robert Mondavi
    Area: Lodi, California

    See the notes under Halloween Red Wines, above.

    And think of what a great night you’ll have, wearing a costume and tasting these wines. Perhaps the dress code should be: dress like one of the wines you’ll be tasting.

      

    Comments

    TIP OF THE DAY: Try Some Cold Saké

    Saké Cider: a saké cocktail for harvest
    season. Photo courtesy Haru.

     

    Today is National Saké Day, or “Nihonshu no Hi,” as it’s known in Japan.

    In Japan, October 1st is the traditional beginning of the new saké season. Brewmasters across the nation begin the process of producing their saké.

    Today, forget the hot saké served at restaurants. It’s bulk saké, and often has an alcoholic burn of a lower-quality product.

    Instead, try saké flights or saké-infused cocktails made with a higher quality product. Chilled, premium saké is as appealing as white wine, and pairs easily with non-Asian cuisine.

    We’re doing flights, trying some different saké brands. We have a supply of traditional saké cups (masu), although any wine glass or shot glass will do. The traditional toast: “Kanpai!” (pronounced con-PIE).

     

     

    Consider this harvest-themed Mr. Beam’s Saké Cider, created with Jim Beam Black, Reiko Cold Sake and fresh apple cider. It was a seasonal special last autumn and winter at Haru Saké Bar and the Haru restaurants in New York City and Boston. We liked it so much, we’re reviving it on THE NIBBLE (although you’ll have to choose something else on the menu at Haru).

    SAKÉ CIDER COCKTAIL

    Ingredients For One Drink

  • 1.5 ounces Jim Beam Black
  • 1.5 ounces cold saké
  • 3 ounces apple cider
  • 2 ounces sour mix
  •  

    Preparation

    1. COMBINE ingredients in a cocktail shaker with ice. Shake vigorously.

    2. STRAIN into a rocks glass or Martini glass.

     

    Quality cold sake. The cup is called a masu. Photo courtesy Tedorigawa Brewing Company.

     

    SAKÉ 101

  • Although some Americans think of saké as “Japanese wine,” it is brewed, just like beer. Traditionally vinified Japanese wines include rice wine and plum wine.
  • Saké, the drink, has an accented “e,” and is pronounced SAH-kay. Sake is the word for salmon, has no accented “e,” and is pronounced SAH-keh.
  • Learn all about sake and how to understand restaurant saké lists.
  • Glossary of saké terms and types of saké.
  •   

    Comments

    TIP OF THE DAY: Sorbet Dessert Cocktails

    Drinking your dessert is especially delightful on a warm summer night.

    Start with a scoop of your favorite sorbet in a wine glass or stemmed dessert dish; top with sparkling wine and an optional garnish.

    You can have a higher proportion of wine to sorbet, as in the photo at right—a glass of sparkling wine with a scoop of sorbet.

    Or, take the other approach: A dish of sorbet with a sparkling wine pour-over, as in the photo below.

    Either way, you’ve got something light and luscious, with no more effort than scooping sorbet and pouring Champagne. That’s a win-win in our book.

    Beyond the simplicity of sparkling wine and sorbet, you can add a scoop of sorbet to a conventional cocktail:

  • Peach sorbet in a Bellini (Bellini Cocktail Recipe)
  • Orange sorbet in a Mimosa or grapefruit sorbet in a Grapefruit Mimosa (Grapefruit Mimosa Cocktail Recipe—substitute orange juice for the grapefruit juice in the recipe)
  •  

    A glass of Prosecco with strawberry sorbet. Photo © Auremar | Fotolia.

     

    You can also add the sorbet to non-sparkling cocktails, for example:

  • Lemon or lime sorbet in a Margarita
  • Raspberry sorbet (cranberry, if you can find it) in a Cosmopolitan
  • Pineapple sorbet in a Piña Colada
  •  
    Seek inspiration by looking at the flavors of sorbet in your market. Don’t be scared off by exotic flavors. One of our favorite creations is a French 77 (Champagne and St. Germain Elderflower Liqueur) with lychee sorbet that we found in an Asian market. (Elderflower tastes a lot like lychee.)

    And then, there’s the ice cream cocktail. Two of our favorites:

  • Coffee ice cream in a Black Russian or White Russian (recipe)
  • Godiva chocolate liqueur with chocolate and vanilla ice cream
  •  

    Lemon sorbet with a Prosecco pour-over.
    Photo © Auremar | Fotolia.

     

    TYPES OF SPARKLING WINE

    Asti or Asti Spumante, from the Asti region of Italy, is a sweeter style of sparkler made from Muscat grapes. The sweetness is perfect for dessert pairings, and the lighter body and low alcohol content (about 8%) help.

    Cava, from Spain, is available in white or pink. As with Champagne, it is made in different levels of dryness/sweetness.

    Champagne, the world’s most famous and costliest sparkler, is produced in the Champagne region of France. Although even the least expensive bottles are pricey, you can find something in the $25 range. Unless you’re a rock star, don’t pour Dom Perignon into a sorbet cocktail: The sweet sorbet will overwhelm the complexity and finesse of a great Champagne.

    Cremant, from France, is a sparkler that can be produced in any region. It has lower effervescence than Champagne, giving it a creamy mouth feel.

     

    Espumate, from Portugal, is light-bodied and very affordable sparkling option ($6-$8).

    Prosecco is an Italian version of Asti (using the same production method), but it is dryer due to the grapes used. Light in body, it is available in lightly sparkling and fully sparkling varieties.

    Other sparklers, less frequently found in the U.S., include Methode Cap Classique from South Africa, Sekt from Germany, Sovetskoye Shampanskoye from Russia, Sparkling Shiraz from Australia and Trento Doc from Italy.

    When you’ve created your signature sorbet cocktail, please share the recipe with us!

      

    Comments

    TOP PICK OF THE WEEK: CapaBunga Wine Bottle Cap

    CapaBunga is an airtight cap for open wine bottles. No leaks ever again! Photo courtesy CapaBunga.

     

    Cowabunga dudes: We just love the Capabunga.

    We get lots of pitches for gadgets that are also-rans. But every so often, we find something that’s simply superb. That’s how we feel about CapaBunga.

    And most of us can use a few of these inexpensive wine bottle resealers, so consider your stocking stuffers and small house gifts taken care of.

    CapaBunga is a reusable silicone cap that reseals a bottle of wine—no need to jam the cork back in, grab the Vacu-Vin, or other technique. It fits any wine bottle. And it just slips on, like a silicone sock.

    Once you remove the cork and re-seal the bottle with a CapaBunga, it creates a vacuum in the bottle and is liquid-tight. The bottle can be stored upside down without leaking (or more realistically, on its side in the fridge).

    At $7.95 for two, it’s a no-brainer gift for anyone who drinks wine.

    Read the full review.

     

      

    Comments

    WINE: Summer White Wines You’ve Never Heard Of

    This guest post is from Jim Laughren: wine collector, former president of a Florida-based wine import and distribution company and founder of WineHead Consulting. A Certified Wine Educator, Jim has conducted hundreds of teachings, tastings and training sessions, and has visited wine regions throughout the world. He is the author of A Beer Drinker’s Guide to Knowing And Enjoying Fine Wine. He recommends three exciting white wines you’ve probably never heard of.

    As a kid in New England, growing up within earshot of chilly North Atlantic waves crashing onto the rocky shoreline, “summer whites” referred to lightweight, summer uniforms donned by the swabbies at nearby Newport Naval Base. While I’m sure the sailors were glad to trade in their peacoats and winter woolens for something a bit more comfortable, many modern day sailors—of the culinary variety—have grown tired of their summer whites and would love to find some delicious new wines for onboard entertaining.

    Whether grilling in the backyard, welcoming friends to the summertime table or lounging next to the pool. If you’re still reeling from the ABC syndrome (anything but Chardonnay), and have had your fill of not-too-exciting Pinot Grigios, take heart. There are some wonderful white wines out there just waiting to be discovered.

     

    Txakoli, pronounced cha-ko-LEE, from Spain’s Basque region. Photo © Jose Ortuza.

     

    Today’s recommendations are delicious, affordable and uniformly hard to pronounce. Pronunciation keys are provided, of course, so you can inquire with confidence at the wine store.

    Txakoli

    The Basque country of northern Spain us one of the world’s centers of great cuisine. When a light white is needed, the locals call for Txakoli. Ppronounced cha-ko-LEE, it’s a lively, light-to-medium bodied wine with a slight effervescence.

    Typically pale straw in color with dramatic, mouth-watering acidity, expect to find honey, citrus and stone fruit notes that go beautifully with light, simply prepared seafood. It’s the answer to the question of what wine is perfect with grilled octopus.

    If the wine’s name isn’t enough to give you pause, consider that it’s made from the grape variety Hondarrabi Zuri (onda-RAH-bee THOR-ry, with a rolled “r” on rabi).

     

    Edelzwicker, meaning “noble blend.” Photo
    courtesy Domaine Mauler | France.

     

    Edelzwicker

    Edelzwicker (AY-del-ZVEE-kur) is next in our lineup of who-named-these wines. The name means “noble blend.”

    Edelzwicker is a scrumptious, fuller bodied white that easily handles foods like smoked salmon, light pork and veal dishes. Higher in alcohol than Txakolis, these wines hail from Alsace, that northeast corner of France that’s been a ping-pong ball of territory batted back and forth between Germany and France since the Romans first established the region as a viticultural outpost around 50 B.C.E.

    Edelzwickers are a free-form blend of any or all of the best Alsatian varieties, including Riesling, Muscat, Gewurztraminer, Pinot Gris, Auxerrois and/or Sylvaner. Despite the lack of uniformity in composition, these wines are usually a lovely yellow color with open, fruity aromas. A similar, and more easily pronounced, wine, called Gentil, hails from the same region and is nearly indistinguishable.

     

    Moschofilero

    It may sound more Italian than Greek, but Moschofilero (moss-ko-FEE-leh-roe) hails from the highlands of the central Peloponnese peninsula in Greece. This rather marvelous white wine is vying to become my new, new favorite.

    Moschofilero, a pink-skinned grape descended from the ancient Filero grape family, produces wine that is light in color and known for its effusive aromas of roses and violets, followed by some nicely textured, spicy fruit flavors. This wine has presence; in fact, it’s hard not to be impressed with this particular wine, regardless of the wine styles you’re normally drawn to.

    There you have it: three unique wines, three excellent summer sipping options. While you may have trouble getting all the syllables in order, you shouldn’t have any problem finding them at most good wine shops.

    Let your retailer know you want the best examples of these wines. After all, life is short; why drink anything less than excellent? Txakoli, Edelzwicker and Moschofilero are able, exotic and ready for deployment as your new summer whites. Do your palate a favor and welcome them aboard.

      

    Comments

    FOOD HOLIDAY: Robert Mondavi’s Birthday

    Today’s the day to pick up a bottle or two of Robert Mondavi wine.

    It’s Mondavi’s 100th birthday (June 18, 1913 – May 16, 2008). The American wine pioneer and innovator made technical improvements and developed marketing strategies that brought worldwide recognition for the wines of California’s Napa Valley. Until then, California wines “got no respect”: American wine buyers were French-wine-focused.

    A bottle of Robert Mondavi Winery’s 2011 Fume Blanc is a beautiful warm weather wine and a great choice for a birthday celebration. It’s an exceptionally well-balanced, fruit-forward varietal (Sauvignon Blanc) that is enjoyable on its own or as a food wine, with fish, shellfish and lighter dishes. Fume Blanc, a name Mondavi trademarked, is made in the style of French Sauvignon Blanc (Sancerre wines), with citrusy fruit and herbal flavors, minerality and racy acidity. It’s one of our favorite wines.

    One of Mondavi’s innovations was to promote the labeling of wines by their varietal names, i.e., Cabernet Sauvignon, Pinot Noir and Sauvignon Blanc/Fume Blanc. The European tradition is to name the wine based on its village, region or other geography (Burgundy, Bordeaux, Port, etc.).

     

    Robert Mondavi’s acclaimed Fume Blanc. Photo courtesy Robert Mondavi Winery.

     
    How It All Began

    Mondavi‘s father had a business in California that shipped grapes to the East Coast for home winemaking. The family then acquired the Charles Krug Winery in Napa, and after graduating from Stanford, Mondavi joined his father and brother Peter in the business.

    You can read the story—a saga worthy of a motion picture or mini series—in The House Of Mondavi: The Rise and Fall of an American Wine Dynasty.

    Today, the Robert Mondavi Winery produces a large variety of wines in multiple lines, ranging from connoisseur wines to everyday wines: Reserve Wines, District Wines, Napa Valley Wines and Winery Exclusive Wines, the latter of which can only be purchased at the winery.

    Learn more at RobertMondaviWinery.com. And plan a trip to visit the lovely winery. It’s an easy drive from San Francisco.

      

    Comments

    FOOD HOLIDAY: National Moscato Day Cocktail Recipes

    You can celebrate May 9th, National Moscato Day, with a glass of Moscato: the slightly sweet white wine pairs well wherever an Alsatian Gewürtztraminer or Riesling would be at home (see the food pairings below).

    But for National Moscato Day, we present two cocktail recipes, courtesy of Gallo Family Vineyards, one of our favorite Moscato makers.

    MOSCATO DAY CELEBRATION PUNCH

    Serves 6-8 people.

    Ingredients

  • 6 ounces Moscato
  • 2 ounces blanco (silver) Tequila
  • 4 ounces grapefruit juice
  • 2 ounces lemon juice
  • 4 ounces strongly brewed chamomile tea
  • 2 ounces agave nectar
  • 4 ounces club soda
  • Garnish: grapefruit and lemon wheels
  • Ice
  •  

    Try a Moscato-Tequila punch. Photo courtesy Gallo.

     

    Preparation

    1. COMBINE all ingredients in a punch bowl or large pitcher filled with ice.

    2. GARNISH and serve.

     

    A Gimlet made with Moscato instead of gin. Photo courtesy Gallo.

     

    MOSCATO GIMLET

    Ingredients Per Drink

  • 3 ounces Moscato
  • 1 ounce fresh lime juice
  • 1/2 ounce agave nectar
  • Lime wedge or wheel
  •  
    Preparation

    1. COMBINE ingredients in a cocktail shaker. Shake and strain into a coupe glass.

    2. GARNISH with lime wedge and serve.

     

    ABOUT MOSCATO

    Moscato is a lighter-style white wine, lower in alcohol (5%-8% ABV, about half the alcohol of other wines). It is popular with brunch, dessert or as an apéritif. It is grown around the world. The Italian bottlings, from Italy’s Piedmont region, are called Moscato d’Asti: named after the grape, Moscato, and the Italian town of Asti, the center of production. Asti Spumante is sparkling Moscato.

    Straw-colored Moscato is known for its fruit (often peaches and tangerines, depending on region), its floral fragrance fragrance and its subtle sweetness.

    PAIRING MOSCATO WITH FOOD

    Don’t store Moscato: It’s meant to be drunk fresh and vibrant in the year it is vinified. Serve it with:

  • Antipasto and charcuterie plates
  • Asian foods, especially spicy cuisines such as Indian and Thai
  • Desserts, including apple desserts; biscotti and other cookies; fresh berries and fruit salad; fruit pies and cobblers including lemon meringue and Key lime pies; hazelnut desserts; loaf cakes and sponge cakes (delicious with lemon-poppy bread!)
  • Cheese, especially more pungent cheeses such as blues, Parmigiano-Reggiano washed rind cheeses; or with Brie and other double- and triple-crème cheeses
  • Shellfish, from the raw bar to grilled lobster, scallops, shrimp
  •  
    SEE ALL THE AMERICAN FOOD HOLIDAYS.

      

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