Being DOCGs, these are to be just as regulated as the strictly mandated Moscato d’Asti DOCG, which is good news for Moscato lovers looking for something different (and, presumably, for the Italians looking for work enforcing the regulations!). Like Moscato d’Asti, the new DOCGs are made from 100 percent Moscato Bianco grapes grown in the region, but don’t require Moscato dAsti’s vintage declaration. Confusingly (for me, anyway), neither mentions the grape in its DOCG name. Anyway, here’s the run-down of the new categories, both of which offer a broader stylistic range of Asti Moscato…
I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes in a “mini-review” format.
They are meant to be quirky, fun, and (mostly) easily-digestible reviews of (mostly) currently available wines (click here for the skinny on how to read them), and are presented links to help you find them, so that you can try them out for yourself. Cheers!
Speller’s masterclass was part of a presentation given to media guests gathered at the bucolic Castello Gancia, smack dab in the heart of Asti and a focal point of the area’s recent UNESCO designation. It’s the kind of place that you imagine in your dreams of what Piemonte would be like (17th century architecture sitting atop gorgeous rolling hills… that sort of thing).
Anyway, it only took me about ten minutes into that masterclass for the cold water of facts to jolt me out of any residual dreamlike morning Piemonte trance into the realization that just about everything that I thought I’d known about Asti’s boisterous vinous calling card was, basically, absolute wrong. I’m betting that most of you reading this have gotten it wrong, too; the simple truth is that the simple pleasures of Moscato d’Asti – hands-down one of the dead easiest wines to enjoy – belie complexities that are pretty friggin’ serious.
I’m not talking about Moscato’s complexity in the nose, either; though a good argument could be made that, in terms of volume of aromatic compounds, Moscato Bianco is one of the most aromatically complex grape varieties in the world. But I am talking about… well, just about everything else that goes into making a finished, drinkable Moscato d’Asti product…
Late last year, I had the pleasure (once again) of pretending to be an all-growed-up wine pro judging alongside some very notable palates at the 38th annual San Francisco International Wine Competition.
Judging the SFIWC almost always ends up being one of my favorite events of the entire year, and despite quite a bit of behind-the-scenes personnel changes, the competition didn’t skip a beat; I had a blast, with the only downer being the inundation of the city streets by the ominous smoke from the nearby Camp Fire (terribly, California’s deadliest and most destructive to date).
The results of the 2018 SFIWC have been announced, so I am officially allowed to share them with you. Here are some thoughts on the Best In Show winners, which are determined after going through 1) two days of normal judging panels, 2) “super tastings” of judges from multiple panels (meant to whittle down the field of wines deemed excellent enough to potentially vie for Best In Show ), and finally 3) a lively and spirited sweepstakes round in which the the most awarded wines are pitted against one another…
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