Randy Chandler
Moscato is a sweet, fragrant, and fruity wine with a delicate body and crisp acidity. It is made from the heritage grape varietal, Muscat, which is grown in warm climates such as Spain, Australia, South Africa, and California. While Moscato is often considered a dessert wine, it can be enjoyed throughout the meal, from appetizers to the main course. When it comes to cheese, Moscato pairs well with a variety of options, including soft cheeses, hard cheeses, and blue cheeses. The key to a successful pairing is balancing the sweetness of the wine with the saltiness or creaminess of the cheese.
| Characteristics | Values |
|---|---|
| Cheese types | Goat's cheese, Grana Padano, Parmigiano Reggiano, Cheddar, Brie, Camembert, Mozzarella, Blue cheese, Gouda, Stilton, Double Cream Gouda, BelGioioso Fontina |
| Other foods | Salads, seafood, cured meats, aged cheeses, desserts, fruit tarts, pastries, pies, chocolate, fresh fruits, nuts, dried fruits, snack mixes |
| Wine characteristics | Sweet, aromatic, crisp acidity, delicate, fragrant, fruity, floral, light-bodied |
| Wine grape | Muscat |
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What You'll Learn
Soft cheeses, such as Brie, Camembert, and goat's cheese
Brie, for example, is a soft cheese with a creamy and spreadable texture and a mild to medium-intensity flavour. Its mild flavour and creamy texture pair well with the sweetness and light body of Moscato. The wine's sweetness amplifies the creaminess of the cheese, resulting in a decadent pairing.
Camembert, another soft cheese, has an earthy aroma and a milky, buttery flavour. It is often paired with light red wines, but some prefer it with Moscato. The light and fruity notes of Moscato can complement the creamy texture and mild flavour of Camembert.
Goat's cheese, also known as chèvre, is a fresh and creamy cheese with a bloomy rind. It has a soft texture and a fairly neutral taste. When paired with Moscato, the acidic and citrusy character of the wine impresses its flavour on the cheese. This pairing is especially successful when using a Moscatel Rosé or Sárgamuskotály variety of Moscato. For a rare treat, try the Portuguese quiejo de cabra, a goat's cheese from northern Portugal, with Moscato for incredible results.
When serving soft cheeses with Moscato, consider opting for a slightly sweeter Moscato to add an extra layer of complexity to the pairing. The key to a successful pairing is balancing the boldness of the cheese with the sweetness of the wine. Aged or matured cheeses with more intense flavour profiles can also be excellent choices to pair with Moscato.
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Hard cheeses, such as Parmigiano Reggiano, Grana Padano, and cheddar
Grana Padano, another member of the Parmesan family, has a grainy, crumbly texture and a slightly fruity flavour. It is produced in large quantities in the Po River Valley in northeastern Italy. Its pale yellow colour and dry, fragrant heart, protected by a thick and firm rind, make it an ideal companion for Moscato.
Cheddar cheese, primarily produced in England, is known for its sharp, creamy flavour that intensifies as it matures. Its pale yellow hue and crumbly texture, resulting from cow's milk, create a delightful contrast when paired with Moscato.
When it comes to cheese and wine pairings, finding a balance between the boldness of the cheese and the sweetness of the wine is essential. Aged or matured cheeses with more intense flavours can stand up to the sweetness of Moscato. The slight heaviness of hard cheeses is also beautifully cut through by the acidity of Moscato, creating a harmonious sensory experience.
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Blue cheese, such as Oregonzola blue cheese
Blue cheese is a strong-flavored cheese that can be paired with moscato, a sweet wine. While blue cheese is often paired with dessert wines like sherry and port, its sharp, zesty flavor can also be balanced by the sweetness of moscato. The slight sweetness and crisp acidity of moscato tame the aggressive funkiness of blue cheese, creating a playful back-and-forth of sweet and salty flavors.
One recommended pairing is Rouge Creamery's Oregonzola blue cheese, a type of blue cheese that is known for its strong flavor and creamy texture. Oregonzola is produced in Oregon, in the Pacific Northwest region of the United States. It is often crafted from cow's milk, although some varieties may use sheep's or goat's milk. Oregonzola is aged for a minimum of 60 days, during which time cultures are added to develop its characteristic blue veins and pungent flavor.
When pairing Oregonzola blue cheese with moscato, consider the intensity of both the cheese and the wine. A mature Oregonzola with a more intense flavor profile will stand up to the sweetness of a dessert moscato, while a younger, milder Oregonzola may be better suited to a drier, less sweet variety of moscato. Serving temperature can also enhance the pairing experience. Chilling the moscato will accentuate its crisp acidity, providing a refreshing contrast to the creamy texture of the Oregonzola.
To create a well-rounded cheese plate, complement the Oregonzola blue cheese with other cheeses that pair well with moscato. Fresh, creamy goat's cheese, such as chèvre, pairs beautifully with the fruity and floral notes of moscato. The acidity of the wine cuts through the slight heaviness of the goat's cheese, creating a harmonious pairing. For a harder cheese option, consider Parmigiano Reggiano, the king of hard cheeses. This nutty, grainy cheese from Italy is a perfect match for moscato, especially when served with nuts and white grapes.
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Salty foods, such as cured meats or aged cheeses
Salty foods such as cured meats and aged cheeses are a great match with Moscato wine. The sweetness of the wine is balanced by the saltiness of the meat or cheese, creating a delightful contrast of flavours.
When it comes to cured meats, Iberico ham and Serrano paleta are excellent choices to pair with Moscato. The slight sweetness and crisp acidity of the wine tame the saltiness of the meat, resulting in a harmonious pairing. Cured meats such as salami and prosciutto also go well with Moscato, offering a playful back-and-forth of sweet and salty flavours.
For aged cheeses, a good option is to go for a hard cheese like Parmigiano Reggiano, also known as Parmesan. Hailing from Italy, this cheese has a grainy and crunchy texture, a natural rind, and a rich, nutty flavour. When served with nuts and white grapes, Parmigiano Reggiano is elevated by a glass of chilled Moscato. Another hard cheese that pairs well with Moscato is Grana Padano, a cousin of Parmesan. It has a grainy, crumbly texture and a slightly fruity flavour, making it a tasty companion to the wine.
In addition to hard cheeses, there are several semi-hard cheeses that can be enjoyed with Moscato. Cheddar cheese, for instance, is a good match. Produced mainly in England, Cheddar has a sharp, creamy flavour that intensifies as it matures. The sharpness of the cheese is balanced by the sweetness of the wine, creating a delightful pairing.
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Desserts, such as fruit tarts, pastries, or chocolate indulgences
Moscato is a sweet, fruity, and fragrant wine made from muscat grapes. It is considered a dessert wine due to its slight sweetness and generally lower acidity. It is an excellent choice for dessert pairings, especially fruit tarts, pastries, or chocolate indulgences.
When it comes to fruit tarts, Moscato's fruity notes beautifully complement the sweetness of the fruit filling. Apple tarts or pies are a classic pairing, with the wine enhancing the acidic notes of the apples. For a twist, serve the apple pie warm with a scoop of vanilla custard, which adds a delightful sweet contrast to the tartness of the apples and the crispness of the pastry. Lemon meringue pie is another excellent option, as the wine's sweetness pairs well with the sharp lemon flavour, while also complementing the creamy meringue topping and crunchy base.
If you're a chocolate lover, Moscato can also be a wonderful pairing. The wine's fruity and floral aromas enhance the rich cocoa flavours of chocolate desserts. Opt for a Moscato with slightly lower alcohol content, such as 5.5-7% ABV, to ensure the wine's fruitiness doesn't overpower the chocolate. Ruby Port, Banyuls, or Sweet Sherry are also excellent choices to pair with chocolate-based desserts, creating an indulgent and luxurious experience.
For pastries, Moscato is a versatile companion. Its delicate sweetness pairs well with the flakiness of the pastry dough. Whether you're indulging in a classic butter croissant or a more elaborate pastry creation, the wine adds a touch of elegance to your dessert. Additionally, Moscato's fruity notes can also complement pastries filled with fruit, such as blueberry danishes or cherry turnovers.
When serving Moscato with desserts, it is generally recommended to keep the wine chilled. This adds a refreshing contrast to the sweetness of the dessert and enhances the wine's aromatic qualities. However, if you're pairing the wine with chocolate desserts, serving it slightly chilled or at room temperature can bring out the cocoa flavours and create a delightful harmony with the Moscato.
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Frequently asked questions
Some cheeses that go well with Moscato wine include goat's cheese, Grana Padano, Parmigiano Reggiano, cheddar, Camembert, Brie, and mozzarella. When it comes to food pairings, cured meats, seafood, and aged cheeses are recommended.
The crisp acidity and delicate sweetness of Moscato wine complement the acidity and fruity flavour of goat's cheese. The softness of soft cheeses like Camembert and Brie enhances the smoothness of Moscato wine, creating a luxurious sensory experience.
Bold, salty, or powerful cheeses can overpower the delicate flavours of Moscato wine.
Yes, the key to a successful pairing is finding a balance between the boldness of the cheese and the sweetness of the wine. Opt for aged or matured cheeses with more intense flavour profiles to complement the wine's sweetness.
The Moscato wine varieties Moscatel Rosé and Sárgamuskotály are especially good at cutting through the slight heaviness of goat's cheese.
