These grapes can be made into wines of very varying styles, from light, sweetish, low alcohol fizzy wine in Asti in north-west Italy; to dry, fragrant whites in Alsace, the Italian Alps, South Africa, Portugal, and Spain and elsewhere; to very sweet, often fortified Muscats in hot climates where the Muscat grapes can become extremely ripe: Muscat de Beaumes-de-Venise and others across the south of France, Spanish Moscatel de Valencia, Greek Samos Muscat, and the wonderful, super-sweet, raisiny Australian Liqueur Muscats, to name a few.
Lindsay Aston is a contributing editor for Classic Wines, specializing in Muscat. Enrico Massetti was born in Milan, Italy. Still, he regularly visits his hometown and enjoys going around all the places in his home country especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy to help his friends that go to Italy to visit and enjoy his old home country. He also publishes books on the Argentine tango dance. Orange flesh and rind has a slightly candied potency, with outstanding purity, focus and length.
Almost clear in color, this wine has pungently floral aromas of honeysuckle that pave the way for sizzling acidity and fresh layers of peach and lime zest to complement one another on the palate. Refreshing, light bodied and dry, this is a wonderful additional to any arsenal of aromatic wines for summertime enjoyment.
Made entirely with Moscato Rosa, this boasts heady scents of rose petal, wild strawberry and a hint of lavender. The silky palate delivers raspberry jam, candied orange zest and a hint of cake spice. Refreshing acidity nicely offsets the sweetness. Rose petal and lychee aromas highlight this semisweet, richly textured wine. Peach and maraschino cherry flavors tumble with the floral notes and spill over to the lingering finish.
Best Buy. Aromas of white rose, citrus and yellow stone fruit are front and center on this dry, vibrant white. The tangy palate doles out apricot, grapefruit and a saline note alongside crisp acidity that gives it a quenching close. The thread that ties all of these Muscat expressions together is their profound aromatics, which are rather similar.
Although detailed notes will vary from producer to producer, Muscat Blanc and Moscatel wines often show notes of orange blossom, red apple skin, and honeysuckle, while Moscato-based wines usually depict intense, floral-tinged notes of mandarin orange, pear, and rose petals, despite their light and airy palates.
In short, all of these wines are produced from grapes in the Muscat family and are known for their high-toned aromatics. Lastly, fortified French Muscat and Spanish Moscatel have a long ageing capacity, whereas Italian Moscato is meant to be consumed upon release. They can be white or red, small-berried or large, the wines ethereally light or unctuously sticky. Capturing the fresh, floral allure of Muscat, these sweet fortified wines can be deceivingly high in alcohol.
Inexpensive and delicious, they last forever in the fridge without spoiling. Alsace makes their Muscats in the entirely opposite style. Italy alone serves as testament to the vast array of Muscat styles possible, boasting a spectrum of Muscat wines to suit any palate. On the opposite end of the country and spectrum, Sicily produces a stunning sweet version of Muscat of Alexandria, there called Zibibbo.
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