This latest article seem to think so.
Anyone had anything remotely good that is not the ones mentioned in the article?
This latest article seem to think so.
Anyone had anything remotely good that is not the ones mentioned in the article?
Scott,
Bad Link.
If Georgio Rivetti’s La Spinetta single vineyard Moscato d’Astis are not on the list that is a good place to start.
http://www.la-spinetta.com/Wines/Page%201%20menu%202%20wines%20ing.htm
FIXED and no your wine choice was not listed.
I import a Moscati d’Asti from Tenuta Olim Bauda called “Centive” that has become commonly known in Battle Creek, Michigan, as the “Cadillac of moscatos” because it’s so much better than most!
Granted, Battle Creek isn’t the most sophisticated market, but apparently they appreciate the quality of single vineyard, estate gown and vinified moscato d’Asti, and with the vast majority of being generic, outsourced production, I’m not surprised. There really is a clear difference between quality DOCG juice like Olim Bauda or La Spinetta, and, well, everything else.
As the resident sweet wine fanatic, I have to agree with Chaad that the Moscato D’Astis I have tasted that are specifically sourced from a single vineyard like the Bera Su Raymond, for example. are of significant and very noticeable higher quality.
The biggest complain I see on sites reviewing Moscatos (YouTube, Cellartracker, etc.) is that most Moscatos are rather one dimensional. Good ones actually have a touch of complexity to them which is not something that can be said for a lot of Moscatos. I find this to be the same with Brachetto D’Acquis as well.
Bera is the producer I was going to mention. I was introduced to it via a recommendation at Chambers St. and it’s become my go to Moscato.
One of the very best but also quite expensive in my area.
It’s also important to taste Contratto’s “Asti de Miranda” Metodo Classico, which spends 4 years sur lie. Amazing stuff, and an utterly unique expression of moscato. They also do a tank fermented one that spends 2 year on the yeast.
Braida’s “Vigna Senza Nome” moscato d’Asti is another good example worth trying.
Vietti’s is also quite good, “Cascinetta”.
FWIW, the big problem with Moscato is condition. It is delicate and needs to be kept cool in transport and storage, and drunk as young as possible. Few importers and distributors go the extra mile to ensure proper temperature control, so you never know what you are getting. I have had more than my share of toasted/dried up/ no fizz Moscato over the years.
Disclaimer: I love Moscato di Asti.
As much respect as I have for Vietti, and as good as Cascinetta is, I don’t think it is of the same caliber as those mentioned above. I find it dense, stolid, and cloying. The richness is impressive compared to lesser moscatos, but it doesn’t, IMO, show the vibrancy and liveliness of the very best.
It used to be better, I do recall, and I believe that Vietti does not make it at their winery, which may speak to the freshness issue you also brought up. Maybe that time in transit, no matter how it’s done, is enough to sap that extra edge of vibrancy.
I know they’re estate grown grapes, but last I checked, a bottling facility other than Vietti is indicated on the label.
Again, not saying it’s bad–not at all!–rather it’s just a tick outside the best of the bunch. I’m always happy to pay for a glass of Vietti wines! The Vietti-Currados are a wonderful family who make wonderful wines.
I like Vietti but I agree with Chaad. It’s also a function of price point, however as Don mentioned.
In NY Vietti would be in the $12-16 range. The La Spinettas are more like $19-27. What’s the price point for yours, Chaad?
In MI, the Olim Bauda retails at indie shops for $15.99 - $16.99, more or less like Vietti now (which used to be higher). La Spinetta’s are excellent, but at the high end, no? Well, IIRC, Asti de Miranda Metodo Classico was about $75 retail when I bought it in the early ‘00s! I should check Winesearcher and see what it’s fetchin’ nowadays…
Holy cow!! Asti de Miranda Metodo Classico can be had in the $40 range now! Much more sane, and definitely should be tried at that price point. No question, no doubt.
I don’t know of a more expensive Moscato d’Asti around here after the La Spinettas.
It’s the one wine my wife actually enjoys, so I sure will be buying a lot of it in 2012
I’ve had a few bottles that actually add complexity to the sweetness. Most memorable was the 09 Elio Perrone Moscato d’Asti Clarté
I’m trying to break her into riesling slowly… Germany is a godsend.
Agreed, this is a true step-up Moscato.
Saracco and La Spinetta have been my favorites for years.
As Robert Parker once said, “a great breakfast wine!”
I really like the Cantine Elvio Trintero from Kermit Lynch Selections too. A very nice Moscato d’Asti. The price is right too. Not as good to me as the La Spinetta but close.
The article reminded me of this drink. Worth trying again:
CAMPARI D’ASTI
Adapted from BLT Steak
½ ounce Campari
½ ounce Cointreau or triple sec
1 ounce fresh grapefruit juice
¾ ounce Moscato d’ Asti
Grapefruit wedge
Pour the ingredients over ice into a mixing glass, shake and serve over crushed ice in a wineglass. (If crushed ice-is not available, pour the mixed product with the shaker’s ice into the glass.) Top with the Moscato d’Asti. Garnish with the wedge of grapefruit.
Yield: 1 serving
I second those two, the Bera, the Perrone Clarte and, especially, the Contratto Miranda, $40 or not. The Miranda is better made than a lot of far more expensive Champagnes, and far removed from the cloying sweetness of cheap Moscati. Saracco is the Moscato of choice of the Piemontese, and readily available most places in the U.S. On the La Spinetta front, there are two, the Biancospino and the more expensive Bricco Quaglia. The latter is worth the extra money, IMO. And by the way, Giorgio Rivetti (La Spinetta) bought Contratto last year, so the Miranda is now under his umbrella.
Moscato d’ Asti is a serious wine in the Piemonte, universally beloved (like grappa, unhappily!) and used for summer quaffing, as an aperitivo and as a dessert wine. Whoever suggested Moscato d’ Asti is one-dimensional above has probably never had a really good one, which can explode with peach, pear, apple and lemon aromas and flavors, and some with floral, mineral and other notes as well. I chuckle at Gallo cornering the market on “bulk” Moscato. There will not be anyone in the Piemonte fighting it for that dubious fruit. The Piemontese have always kept the finest Moscato fruit for Moscato d’ Asti. The “bulk” fruit was used for that one-time competitor of Andre’s Cold Duck and Boone’s Farm, Asti Spumante. Asti Spumante seemed to me a nasty, if lucrative, joke played upon youthful Americani who didn’t know any better. Second thought, that bulk juice is probably right up Gallo’s alley!