Moscato: the Other Bubbly

Written with Greg Thompson

Moscato is an Italian dessert wine usually paired with scallops, salsa, apples and sweets like cheesecake and white chocolate.

Moscato is Italian for ‘Muscat’, and refers to  the wine style and the flavorful muscat  grapes. Jacob’s Creek uses two principle grape varieties to make both still and sparkling Moscato, the first is Muscat of Alexandria and the second is Muscat Blanc a’ Petits Grains. Muscat grapes range from white to almost black and have a pronounced and floral aroma with a musk flavour. The moscato grape is sweet and low in tannins, and yes, it is used to make Moscatel and Asti Spumanti.

Moscato varieties available from Australia’s largest producer, Jacob’s Creek, are Classic, Classic Rose, Sparkling and sparkling rose.

The Jacob’s Creek Sparkling Rosé is a bottle fermented wine made from selected Jacob’s Creek Chardonnay and Jacob’s Creek Pinot Noir grapes displaying delicate fresh berry flavours and an attractive pink color. The Sparkling Moscato is a deliciously refreshing wine with hints of luscious berry fruit flavours and a light, fresh taste. Simply chill and enjoy it with friends.

Moscato has always been more popular in Europe than the US, though it is beginning to be popular in the US as a cocktail mixer.

Here are a few ideas for New Year’s Eve:

Saint Martini (St. Supery)

Confectioner’s sugar

1 part vodka

3 parts St. Supéry Moscato

Ice

2 candied lemon twists, or regular lemon twists

1. Moisten rim of two martini glasses, then roll the rims in confectioner’s sugar until rims are coated. Place glasses in the freezer, if space allows.

2. Combine vodka and moscato in a cocktail shaker. Add 8 ice cubes and shake until cold. Strain into chilled glasses, garnish with lemon twist and serve.

 Grape Gatsby (DEBBIE ANDAY)

.75 Lemon Juice

2 oz Plymouth Gin

2 Dashes Angostura Orange bitters

1 oz Jacob’s Creek Classic Moscato

4 Concord grapes

Tarragon leaves

1. Muddle 4 concord grapes with 6 tarragon leaves in .5 oz Honey Syrup. Build ingredients in a highball glass and top with Jacob’s Creek Classic Moscato. 

 

Sangria (St SUPERY)

2 firm, ripe peaches cut into thin wedges (preferably Dollarhide peaches)

1 sliced lime

1 sliced orange

1/2 sliced green apple

1/2 cup peach liqueur

1 bottle (750ml) St. Supéry Moscato

2 cups sparkling water

1. Mix peach liqueur, moscato, and peaches in large pitcher. Mix in apple,citrus, wine, sparkling water, and serve over ice.

Makes 4-6 glasses.

 

Elise Thompson

About Elise Thompson

Born and raised in the great city of Los Angeles, this food, culture and music-loving punk rock angeleno wants to turn you on to all that is funky, delicious and weird in the city. While Elise holds down the fort, her adventurous alter ego Kiki Maraschino is known to roam the country in search of catfish.
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