Muscat Blanc, or Moscato as it is known in Italy, is a light to medium-bodied off-dry white wine that has a low alcohol level (usually less than 10% alcohol by volume) but is very flavourful. It has no tannins and is medium -high in acidity. Muscat Blanc expresses the scent of lemons, oranges, peaches, pear, honeysuckle and jasmine, making it a suitable partner for the flavours found in seafood, poultry and sushi, or spicey dishes such as Mexican, Thai and Indian foods.

Muscat Blanc is not a wine that will benefit from decanting. In fact, many of the aromas and much of the flavour would be lost. Long-term cellaring is not recommended either. Generally, retention should be limited to a maximum of 5 years.

In Italy, Muscat is also used to create sparkling wine called Moscato Spumante, which is drunk at special occasions and celebrations. It also pairs well with desserts such as almond cake.

Muscat is also produced as a sweet wine and fortified wine. The fortified wine pairs well with various soft cheeses such as Brie, Gouda and Camembert.

Muscat Blanc is believed to have originated in Greece and was introduced to Italy in the 13th century where it has remained very popular ever since. Production has now spread to Austria and Australia’s Yarra Valley and King Valley.

If you haven’t tried Muscat Blanc, it is well worth trying. It could become your next favourite white wine.

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