More to Moscato
Muscat Beaumes de Venise, M Chapoutier
This dessert wine from the Rhône Valley is absolutely typical of the sweet floral character which dominates Muscat production. An expressive wine which offers a nose reminiscent of a citrus fruit conserve. The palate is rich and full with stone fruit flavour and a touch of pear, a generous finish completes what is a great end to a meal.
Kaapzicht Hanepoot Jerepigo Muscat d'Alexandrie, Stellenbosch
Haanepoot Jerepigo is a style of Muscat found in South Africa and is one of the more unusual iterations of these varieties. It is made in a similar fashion to the Pineau des Charantes wines of the area south of Bordeaux. Unfermented sweet Muscat grape juice is added to locally produced brandy in order to create a sweet, floral wine with a spirity finish, fuller body and rich mouthfeel. Traditionally enjoyed as an aperitif.
Pfeiffer Rutherglen Muscat, Australia
My personal favourite style of Muscat hails from the Victoria region of Australia, specifically from Rutherglen. This dark, rich wine is made by leaving the grapes on the vine to ripen to the point that they shrivel up to raisins. The incredibly concentrated juice that these shrivelled grapes produce is then aged for extended periods in oak barrels and fortified with spirit. The resulting wines show prune, floral and sticky toffee aromas, delicious!
And now for the wildcard!
Muscadet, Le Fief de la Brie Sevre et Maine Sur Lie
The Muscadet wines from the area to the south east of Nantes are actually unrelated to the Muscat family of wines but they are so often confused that I thought it made sense to give them a mention. The true variety which is utilised in this wine is Melon de Bourgogne and is made in an off-dry style. This is a stunning partner to the fresh shellfish based cuisine of the local area. The term ‘sur lie’ refers to the practice of aging the wine with yeast contact. This adds the body and complexity which makes it such a brilliant food wine. Not a Muscat but well worth a try.
Cheers!
Vaida