The best Moscato d’Asti is the one you’re drinking right now

best moscato d'asti

If you can’t be with the Moscato d’Asti you love, love the Moscato d’Asti you’re with.

People ask me all the time: what’s your favorite wine?

And like most wine professionals across the world, I always tell them the same thing.

The wines I call my “favorites” depend on what I’m eating, with whom I’m eating, and where we are drinking it.

My 86-year-old mother prefers Dolcetto with her herbed baked salmon that she makes at home. My wife loves Chardonnay with her Kung Pao chicken that we get at our favorite Chinese restaurant.

The other question that we wine professionals often get is what’s the best wine in the world? And then there’s the corollary question, what’s the best wine in [insert appellation or category here]?

Since I’ve been contributing to this blog (two years now and running!), I often get asked what’s your favorite [or best] Moscato?

It’s a fair question. But my answer, always the same, is fair as well:

My favorite Moscato d’Asti is the one I’m drinking.

Sometimes I expand on that one, telling the inquiring mind that

if you can’t be with the Moscato d’Asti you love, love the Moscato d’Asti you’re with.

When it comes to Moscato, it’s nearly impossible to open a bad one. It can happen but if it’s “not good,” it’s probably because the wine has been mishandled by the supplier, shipper, or seller at some point (in more cases than not, it’s because the wine has been exposed to extreme temperature, mostly heat, that can spoil the wine).

Anyone who’s tasted a number of Moscato bottlings side-by-side will tell you, Moscato d’Asti is a truly terroir-driven wine.” Its aroma and flavor will vary depending on where it was grown in the appellation and who did the growing.

But across the board, thanks to the appellation’s high growing and winemaking standards and the producers’ great pride in making these wines, there’s really not a bad apple in the bunch. As long as it’s Moscato DOCG, you really can’t go wrong.

Take my word for it and try it yourself. The best Moscato d’Asti is the one you’re drinking right now because YOU are drinking it!

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Jeremy Parzen
After obtaining his Ph.D. in Italian literature at U.C.L.A. in 1997, Jeremy Parzen moved to New York City where he shifted his focus to food and wine. By 1998, he was the chief wine writer for the English-language edition of La Cucina Italiana. In 2005, he published his annotated translation of Maestro Martino's 15th century cookery book, The Art of Cooking (University of California Press). In 2007, he launched his blog DoBianchi.com (named after the Venetian expression for two glasses of white wine). Since that time, he has published countless articles on Italian food and wine, including bylines for publications like Decanter and Wine and Spirits, which named him a "Master of Place" in 2017. Known for his humanist perspective onto the world of Italian enogastronomy, he works as wine and restaurant industry consultant from his home office in Houston, where he and his wife Tracie (a native Texan) are raising their two daughters. A former rock musician and songwriter, Jeremy continues to compose and record music with and for his family. He was honored to be named an Italian Association of Wine Merchants ambassador in 2018 for his "profound scholarship in the humanities, his great knowledge of winemaking, and his excellence in communications."

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