When the topic of conversation revolves around the “vines”, sooner or later the moment arrives when one must necessarily confront one so articulated, with which it is difficult even to establish the beginning of the reflection.
This is the case of Moscato , a vine of which one could talk for hours and have said nothing, probably the grape with the most ancient origins ever cultivated in Italy.
Origins
Between legend and reality, the origins of Moscato, whose name derives from “ muscus ” due to the fragrant musk aroma it emanated, could date back to the eighth century BC by the Greeks or later by the Romans with the well-known Apicae or Apianae grapes.
A vine that began to be known and widespread in the Middle Ages thanks to the well-known Venetian trades and which today boasts a multitude of varieties that differ in color, whether for table or wine, for the composition of the bunch (DNA) and for the place of production. .
The aromatic grape varieties
An extraordinary grape variety that together with Brachetto , Gewürztraminer and Malvasia, is part of the large family of aromatic vines, proposed in the dry and sweet, still or sparkling versions, and to have a minimum idea of the vastness of the subject, we list only a few examples in a rigorous alphabetical list: M. di Alessandria, M. di Acqui, M. Bianco, M. Giallo, M. Rosa, M. di Saracena, M. di Scanzo, M. di Terracina, and many others.
A vine very sensitive to the type of soil in which it is cultivated, so much so as to prefer soils with a prevalence of tuff and clay, sometimes even sandy and possibly at altitudes ranging between 200 and 300 meters, exactly like the terroir of the region in which it has obtained the best results, namely Piedmont (reg. Catalog of national vine varieties since 1970).
From these grapes are produced wonderful, refined, elegant, ample wines, which according to their type, vinification or sparkling winemaking, amaze with their bright and brilliant appearance in shades of yellow and red, depending on the berries used, as well as for their incredible consistency.
Organoleptic characteristics
The aromas are intense and persistent, flowers and fruit that tend to wither or syrup, to candify, depending on the residual sugar: peach, wisteria, lime, sage, citrus, honey, musk and sweet spices, are just some of the heavenly sensations that they are given to us.
The taste is flooded with multiple and complex aromas, which confirm the olfactory sensations, often supported by a disruptive sweetness, in perfect balance with an explosive acidity that softens the taste, to the point of making us perceive with slenderness what is often a sturdy structure, granting it rare elegance.
Pairings
Regarding the matching of Muscat, obviously this varies according to the wine that was produced and therefore to the vinification or sparkling wine made and even just for mere sentimentality, I always love to imagine it as “the sweet wine par excellence ”and then taste it in harmony with desserts and in contrast with aged or blue cheeses.
Service
Regarding the serving temperature, we know that it can vary according to characteristics of the wine and also al personal taste , and remembering that low temperatures enhance the perception of hardness – including acidity – while high ones enhance softness – including sugars – I leave the taster the freedom to modify the range by a few degrees thermal available.
The chalice
We finish with the glass, very important for any wine but even more so when the grape variety is aromatic or the wine is sweet.
Its shape must help us to perceive the many aromas available and there is more than one, suitable not only for the type of grape but also for the vinification or sparkling wine made. The progenitor is the cup, created to appreciate sweet sparkling wines, followed by the small tulip for the passito and the Sautern glass for the muffati.
