Goes down like Soda Pop
The world of wine has a vast universe of characters and characteristics. Varieties like Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc dominate markets. But, in recent years, an ancient grape returned to the fold . Over the past 15 years, Moscato went from relative obscurity to one of the hottest trends in wine sales, especially in the USA, where it’s sweet flavor and low alcohol are in high demand. Frankly, it goes down like Soda Pop. Today, we celebrate World Moscato day. So, let’s meet this easy to drink food friendly wine.
If you haven’t tried it, there’s probably good reason. It’s not typical of what wine drinkers look for. Most wines celebrate tannin, dryness, assertiveness, and a variety of unexpected flavors. Moscato is quite tame in comparison. It’s sweet to a fault. The sweetness gives it mass appeal to an audience unaccustomed to the world of wine. It’s low to medium on body and acidity, with low alcohol and negligible tannin. It’s fruit forward with hints of orange, peach, honey, lychee, and light floral tones. While there are still versions, many offer a light, sparkling aspect. Moscato d’asti is a favorite, with just a slight effervescence in the form of frizzante (fine bubbles). With the combo of sweetness and bubbles, it’s no wonder it goes down like Soda Pop.
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Did the Egyptians know it Goes down like Soda Pop?
While Moscato’s popularity in the marketplace is a recent phenomenon. The grapes it comes from are ancient. Archeologists date it back at least 4000 years. Residue from Muscat grapes appear in Ancient Egyptian sites. It spread through the middle east and Mediterranean, finding a home as a signature grape (along with it’s other varieties in Piedmont Italy. Asti Spumante and Moscato d’asti both originate in this area of Italy and it’s surrounding neighborhoods. But, now they grow worldwide. Still, for the best representations, Italy still reigns.
Muscat grapes appear in over 200 varieties. The most popular are the ones used in Moscato: Muscat blanc à Petits Grains (Moscato Bianco) and Muscat of Alexandria. Different wines come from muscat grapes, such as Spanish Moscatel, American and Australian orange muscat, French Vin Doux Naturels, German Muskateller, pink Moscatel (tinged with Merlot to create a rose), and the rare Black Muscat (from a red skinned variety). So, it’s not like the grape is unknown. Muscat grapes appear in documentations in the 1200’s. Compare that to the most famous grape: Cabernet Sauvignon, which only dates back to the 1600’s. So, muscat has staying power. Unfortunately, its recent popularity isn’t due to it’s exceptional quality. It appears to be a fad, with cheap variations flooding the market.
We’ve been here before
In the 1970’s Asti Spumante was a popular alternative to Champagne. Martini and Rossi made a cheap version with an annoying advertisement campaign. As mentioned above, Asti Spumante uses the Moscato bianco grape. So, it’s related. The popularity waned before long as people found the wine, like Moscato, too sweet for most tastes. Even at the time, it was a bit of a joke. But, that doesn’t mean the wine isn’t good. Granted, for the wine purist, it’s not what most people look for. In a world of dry finishes and “bracing acidity”, this grape presents something that appears juvenile. When put in context, though, it’s quite refreshing. In fact it goes down like soda pop.
We laud dessert wines, which can be syrupy sweet. But, Moscato is laughed at? Some wines are made to stand alone. Some do better with food. The most popular wines among critics tend to be heavy reds? Why? Because they hit you with a ton of flavor and complexity. Why do you want a lot of flavor? to pair with heavily flavorful food. A Vinho Verde gets lost when paired with a heavy steak. That’s why you go for a Cabernet or Syrah. Moscato, however goes well with a variety of foods. Remember, it goes down like soda pop. So, it does well with spicy and bold foods like Indian and Sichuan. Despite being a staple wine from the Mediterranean, it has a worldly appeal.
Sweet versatility
It’s almost Summer. This is when people have what they call porch sippers (sitting on your porch, sipping a light white or rose on warm/hot summer nights). before you were old enough to drink wine legally, you used to drink a soda pop. So, Moscato is a perfect porch sipper, since it evokes that childhood feeling. And, since it’s low om alcohol, you can drink more of it before the nostalgia becomes you turning into your alcoholic Uncle complaining about politics. In fact, when you drink Moscato, it’s hard to get angry, frustrated or upset in general. It’s a very congenial drink.
So, it’s great on the porch. Where else? How about the beach, the pool, a backyard party, even a bigger party? People toast at a wedding with champagne. Why not save some money and appeal to more guests with a moscato d’asti? You get the bubbles, the pomp, and allow people to drink longer without getting stupid drunk. And, don’t forget, it goes well with food. When you do a toast, it’s usually a quick thing. Then people move on to other beverages for the meal. That’s not necessary here. Plus, as we mentioned, it’s generally cheaper than most sparkling wines. The average price for sparkling moscato is around $10 to $20. Some are cheaper. But, the most expensive ones don’t get anywhere near champagne prices.
And, as mentioned above, it pairs nicely with a lot of different foods. Plus, it’s not afraid of spice. So, open a bottle and enjoy with everything from a burger to vindaloo. It’s a summer secret that the whole world knows about. So, happy world moscato day. Here are some recipes to enjoy with this lovely wine that we hesitate to call a sipper since it goes down like soda pop.
Cheers!
Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce
Ingredients
- For Dough:
- 3 cups Flour
- 1/2 tsp salt
- 5 oz Melted coconut oil
- 1 cup water
- Filling:
- Avocado oil for cooking
- 4 oz chopped chorizo sausage
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh tomato
- 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
- 1/4 cup Shredded cheddar or jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- For Sauce:
- Avocado or olive oil to cook
- 1 cup fresh diced onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh jalapeno or chili of your choice
- 1 Tbsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 oz tequila
- 1 each 28 oz can of crushed tomato
- 1 can water (the can from the tomatoes)
- Salt and pepper to taste
Instructions
- Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
- Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
- Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
- Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.
Black Bean Tlacoyos with Corriander Lime Chicken, Chorizo, Charred Pepper Pico de Gaillo, and Arugula Cucumber Salad
Ingredients
- For Tortillas
- 1.5 cups Masa Harina
- 1.5 cups warm water
- 1/4 tsp salt
- For the filling
- 3/4 cup Black beans cooked
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1/4 cup water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For Chicken
- 1 Lb Fresh chicken breast or Thighs Boneless and skinless
- 1 tsp chopped fresh garlic
- 2 Tbsp Chopped fresh cilantro
- 1 tsp ground corriander
- 1/2 tsp ground cumin
- 2 small fresh limes
- 1/4 cup olive or avocado oil
- Salt and pepper to taste
- 8 oz chorizo
- For Pico De gaillo
- 1 cup Fresh Bell pepper charred, peeled, seeded, and diced
- 1/2 cup diced fresh tomato
- 1 Tbsp chopped and seeded fresh jalapeno
- 1/2 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/2 tsp ground cumin
- 2 Tbsp lime juice
- Salt and pepper to taste
- For salad:
- 4 oz Fresh Arugula
- 1 cup Cubed fresh cucumbers
- 12 each baby tomatoes cut in 1/2
- 1/2 cup citrus vinaigrette
- 1/2 cup goat cheese crumbled
Instructions
- marinate the chicken: Cut and squeeze the limes into a bowl. Leave the limes in the bowl. Add the rest of the marinade ingredients and mix. Place the chicken in the marinade. Be sure to cover it completely. Refrigerate for at least 2 hours. Preferably, closer to 4
- Make the Dough: Mix the Masa and salt. Then add the warm water. Mix into a pliable dough. Press down the dough. If cracks appear, it is too dry. Add more water, a little at a time. Knead the dough for a couple minutes until it becomes smooth and pliable. Sprinkle with water and cover with plastic. Set aside.
- Make the bean filling: Saute the onion and garlic in olive or avocado oil until translucent. Add the beans, cumin, and water. Cook down about 30 seconds until the water becomes part of the coating of the beans. Mash the beans by hand or pulse in a food processor. The should create a paste with beans still visible.
- make the salsa: Char, peel, seed, and dice the peppers. Add the rest of the ingredients, and mix well. Refrigerate.
- make the tlacoyos: Separate the dough into 4 pieces. Roll out by hand into circles. Place black bean paste down the middle. Fold the dough around the beans and form into an oval shape. Sear on a pre-heated griddle over medium high heat. Then transfer to a saute pan with oil to get a nice fried crust on them. Keep warm until service.
- Dice the chorizo. Saute in avocado or olive oil over high heat until the slightly caramelize
- Grille the chicken. Cook all the way through to an internal temperature of 165 degrees. How long it takes to cook depends on the heat of the grille and the thickness of the chicken. Allow to rest about 10 minutes. Then slice or dice for service
- Plate the tlacoyos. Top with the chicken, chorizo, salsa, and cheese. Toss the salad together and garnish the plate with it.
Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado
Ingredients
- 8 oz Fresh sea or bay scallops
- 2 each Mandarin oranges
- 1 cup fine diced sweet onion
- 1 cup diced fresh tomato
- 1/2 cup fine died sweet peppers
- 1 Tbsp fine diced jalapeno
- 1 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh chives or scallions
- 3 Tbsp fresh squeezed lime juice
- 2 Tbsp Avocado oil
- 1 tsp ground cumin
- 1 each Avocado
- 1 Tbsp lime juice
- 1 each raw tortilla or flour tortilla Julienned
- Oil to fry tortillas
- Salt and pepper to taste
Instructions
- Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
- Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
- Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
- Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.
Vanilla Mint Crepes with Grand Marnier Apricot and Cherry Flambe
Ingredients
- For the Crepes
- 2 Large Eggs
- 11/2 cup Light Cream
- 1 cup AP flour
- 2 Tbsp Melted unsalted butter
- 1/4 cup sugar
- 1 Tbsp chopped fresh mint
- 1 tsp vanilla extract
- Pan spray for cooking
- For the Topping
- 1/2 stick Butter
- 1/3 cup sugar
- 1 cup pitted fresh rainier or other type of cherries
- 1 cup fresh apricots, pits removed and cubed
- 2 oz Grand Marnier
Instructions
- make the crepe batter: Whisk the eggs. Add in sugar and mint and continue whisking. Add the cream and vanilla. Continue whisking. Slowly add in the flour until it is well incorporated and there are no lumps. Allow to rest for at least 10 minutes.
- Heat a non stick pan over medium heat or use a crepe maker. A flat pan works best. Spray the pan with pan spray and carefully ladle the mix in in a thin layer, turning the pan to get maximum thin coverage. If it is too thick, it will be more of a pancake than a crepe. Cook for 30 seconds to 1 minute depending on your heat level. It should be golden brown on the bottom. The top should be just about cooked through. Then flip the crepe, either by hand or using a rubber spatula. Stack the crepes when done. repeat this process until all the batter is used up.
- make the flambe: Melt the butter over high heat and stir in the sugar. They will make a caramel syrup type of base. Add in the fruit and stir until well coated. Remove the pan from the heat and add in Grand Marnier. Dip the pan toward the flame and allow the flames to catch. This will result in a bluish flame. Burn off the alcohol and continue to cook about 30 seconds to a minute. The result will be fruit in a caramel syrup.
- Fold the crepes in quarters and arrange on a plate. Spoon the fruit and syrup over the crepes, garnish, and serve hot.