A surprisingly delicious Moscato pairings for a new year

Across the world, people from all walks of life raised a glass of Moscato d’Asti to toast and welcome the new year 2019.

But they didn’t just lift a glass to celebrate. They also opened and served the wines throughout their meals — and not just with dessert. As we’ve written here on the Moscato d’Asti blog, Moscato d’Asti isn’t just a celebratory wine or a wine that you pair solely with sweet dishes. That may have been true in the past but things are much different today, enogastronomically speaking. Today, more and more, people are serving Moscato d’Asti as an aperitif wine or as a wine to pair with the entire meal. And the fact that international cuisine has become so much more popular and accessible throughout the world means that there are more and opportunities and occasions for serving and sharing Asti wines.

As we turn the page on 2018 and welcome the new 2019 vintage, one of the things that we hope to cover this month on the blog is how Moscato d’Asti can be used in creative, innovative, and surprisingly delicious ways. Just think of the endless pairing possibilities offered by Asian cuisine, from the spicy and bold flavors of Chinese to the sweeter and more delicate flavors of Vietnamese.

Asian cuisine arguably represents the “final frontier” of Italian wine pairing.

But as American lovers of Italian wine, our keen interest in international cuisine and pairings shouldn’t be limited solely to cuisines whose origins lie beyond our borders.

Where I live in Texas, for example, people love to pair Moscato d’Asti with classic Texas barbecue (barbecue, “bbq,” or “‘cue” as it is popularly known in Texas, is a unique regional cuisine in the state; we’ll address its distinctive character and why it goes so well with Moscato d’Asti in a post this month).

Another favorite here is Tex Mex and even traditional Mexican, where the extreme heat of the dishes is a perfect complement to the sweetness and bubbles of Moscato d’Asti.

Stay tuned as we look at creative ways to “apply” Moscato d’Asti at the table. And happy new year to all our readers! Thanks for all your support in 2018 and thanks for your support moving forward in 2019.

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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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