By Beth Heiserman
Every weekend, guests come to our tasting room and request Moscato instead of Muscat. Is there a difference? Yes!
First, the name Muscato is Italian for Muscat. Muscat grapes are grown all around the world. Every country refers to the grape differently. In Italy, it is Muscato D’Asti, Germany has Muskateller, while France, Australia and America have Muscat. France generally only uses the Muscat grape in fortified wines, but can be found in sparkling and a still dry white wine, depending upon the region. Germany grows predominately two varietals of Muscat – Muscat Ottonel and Muscat Blanc. Both are mainly produced as still dry white wines. In Italy, Muscat is usually sweet in either sparkling or still sweet white wine. Australia makes wines called “Stickies,” which are fortified. And of course, in America, you see a variety of everything. At Reyes, we have done our Muscat Blanc differently every year from dry to sweet to fortified.
Come celebrate #WhiteWines at Reyes Winery, because May 3 is World Sauvignon Blanc Day! Social media has hashtags for it: #SauvBlancDay and #SauvBlanc. Join the movement by drinking lots of Reyes Winery Sauvignon Blanc. Plus, we will celebrate #MuscatDay on May 9 and #ChardonnayDay on May 23. Take a photo of you, your wine and your wine glass!
Come taste award-winning #WhiteWine and a petite food pairing with each wine! I have chosen varietals for this special tasting event.
I am preparing for our upcoming #WhiteWine Tasting event on May 18, and I have been brainstorming food pairings for the event. I started with the 2014 Muscat. This is a limited production wine with notes of peaches and honey, followed by a delicious kumquat finish. It’s remarkably delicious on its own, and only 68 cases were produced. It is significantly drier and comparable in sweetness to our 2013 Viognier. It pairs well with spicy tuna rolls, a peach kuchen and many other sweet and savory dishes. Since it is not overly sweet, it can pair with a dessert that is sweeter. I have made this dessert using different honeys and blackberry. It’s sweet and fruity and doesn’t overpower the Muscat wine or vanilla. I served this with dried apricot compote. Enjoy!
2014 Muscat Honey Vanilla Pudding
1 1/3 cups 2 percent milk
¼ tsp salt, kosher
2 ½ tbsp cornstarch
¼ and ½ cup Reyes 2014 Muscat
3 tbsp blackberry honey
2 ½ tbsp butter, unsalted
1/8 tsp vanilla paste
Combine the milk and salt in a saucepan over medium heat and bring to a boil.
In a cup or small bowl, dissolve the cornstarch in ¼ cup of Reyes 2014 Muscat
When the milk begins to boil, stir in the cornstarch mixture, and cook, stirring constantly until it thickens, for about 5 minutes. (If you add the cornstarch without making a mixture, you will have lumps)
Remove from heat, and stir in the honey, butter, vanilla and ½ cup Reyes 2014 Muscat.
Pour into a serving dish, cover, and chill. To keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.