Moscato versus Moscato d’Asti


I first discovered Moscato d’Asti when I was in college, having what I then considered a fancy dining experience at Biaggis.  The wine was light, crisp, and effervescent with the perfect touch of sweetness.  Although I have now tried many different brands of Moscato, I have never found any that rivals the original one I tasted, Bricco Riella Moscato d’Asti.

Moscato wines are produced from the muscat/muscadet/moscato bianco grape and are a sweet white wine, often considered a dessert wine.  When it is followed by d’Asti, that indicates that it has been produced in the province of Asti, in northwest Italy.

In my experience, most of the Moscato wines I have tried tend to be too sweet for my palate while the Moscato d’Asti wines seem to strike the right balance of being refreshing and crisp without too much residual sugar.

My favorite, Bricco Riella Moscato d’Asti tends to be reasonably priced, usually ringing in under $20.

Wine & Food Pairing Tip: Acid Cuts Fat


I am a firm believer that everybody should eat and drink what tastes good to them.  That simple.  Every person has a different palate.  Every person finds different tastes pleasurable.  Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.

When enjoying foods high in fat, like alfredo sauce, the fat typically coats the palate and stifles the flavor of subsequent bites. (And let’s be honest, who doesn’t love creamy, enveloping homemade alfredo sauce?) In these situations, the acid in the wine cuts through the fat lingering on the palate.  This effectively prepares your mouth to be able to fully indulge in the next delectable bite.

Some examples of higher acid white wines include pinot grigio, sauvignon blanc and some dessert wines.

(Recipe for homemade alfredo sauce.)