Why we always have a bottle of Moscato d’Asti in the fridge (and why you should too)

Do you know anyone who doesn’t like Moscato d’Asti?

Visit the Parzen family’s house any time of day, any day of the week, and nearly all year round, and you will find a nicely chilled bottle of Moscato d’Asti DOCG in our fridge. But during this time of year, starting around Halloween on October 31 and through January 1, New Year’s Day, of next year, you’ll actually find more than one bottle in our fridge!

I’m only half-kidding about that. There’s always only ever one bottle on the bottle shelf of the fridge. But there’s also a six-bottle back up in my cellar at any given time. That’s because we serve a lot of Moscato d’Asti during the holidays. And there’s good reason for that. Well, actually, let me be clear: there are good reasons for that.

Do you know anyone who doesn’t like Moscato d’Asti?

Some would call it a “crowd pleaser.” And that’s true about Moscato d’Asti. But it’s also a wine that represents the expression of wholly authentic — and I would even say — soulful viticulture. From the occasional wine drinker to the wine snob, Moscato d’Asti has something for everybody.

Moscato d’Asti offers a wide range of “applications” at the dinner table.

Dinner table is a bit of a misnomer here: We serve Moscato d’Asti at dinner, lunch, and breakfast. Yes, breakfast, people. It’s low in alcohol, always fresh and refreshing on the palate, a great pairing for fresh fruit, and (aside from charbroiled steak or other grilled meat), it goes good with nearly anything. My personal favorite pairing is bagels and salty lox with cream cheese, capers, tomatoes, and red onion.

Moscato d’Asti’s sparkling gold color couldn’t be more holiday and seasonally appropriate.

Picture this in your mind: Presents wrapped in gold, red, and green ribbons; a brightly decorated Christmas tree; and an apple head chihuahua in a fire-engine-red Christmas sweater.

What’s missing in this picture?

Yep, you guessed it: A bottle of Moscato d’Asti on a try with six white wine glasses!

In my next posts, I’ll share some serving suggestions and pairing ideas.

Previous articleChapter 14 – Frozen
Next articleChapter 15 – Time Shifting
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."


Please enter your comment!
Please enter your name here