The belief that Moscato d’Asti doesn’t have depth and character is wrong. Moscato d’Asti can be paired with many food dishes outside of dessert
Cannoli. The name conjures up delight. Every region in Italy does them a little differently. The shell and filling may appear the same all over Italy, but it’s each individual baker who puts their touch on this beloved item. It may look simple, but there is nothing simple about a cannoli. Often it is the things that appear simple that are the hardest to make.
The shell is the first part of the process. A handmade cannoli shell benefits from the touch of the baker. Has enough flour been used? Is the method the same? Do we stick to tradition or do we add a twist? It may seem easy to make a hard shell, but many factors go into it. There is making sure it doesn’t burn and knowing precisely when to remove the shells from the oil. It takes attention to detail.
Next is the filing. There are many interpretations of fillings to be used for cannoli. There can be notes of fruit and notes of citrus. It is determined by the baker and his vision. This is the same with Moscato d’Asti. The grape may be the same, but depending upon soil, climate, and time of picking the grape and its interpretation will change.
In the United States, Moscato d’Asti is not considered to be a wine with character. Often it is considered a sugar bomb, chemically made, and lacks flavor prowess of many other wines. One of the reasons for this thinking is because until you taste a Moscato d’Asti from the region you don’t have a clue of what you have been drinking.
The belief that Moscato d’Asti doesn’t have depth and character is wrong. Moscato d’Asti can be paired with many food dishes outside of dessert. It is up to the wine drinker to approach the wine with an open mind and to consider the possibilities the wine has in the glass. Moscato d’Asti is unique.