Enjoy the Last Few Days of Summer with a Moscato

MuscatoTraditionally a sweet wine with a little “frizzante” (meaning light fizz), Moscato is known for its aromatic qualities and low alcohol content. Australians have been charmed by this frivolous sipper as it pairs perfectly with “brekky” as well as dessert!

Winemaker: Steve Flamsteed & Phil Sexton
Region: Victoria, Australia
Varietals: Muscat Gordo (65%), Black Muscat (35%)
Fermentation: Stainless steel
Analysis: 5.5% alc/vol, TA: 6.47 g/L, pH: 3.57
Tasting Notes: Innocent Bystander’s pale pink serve of Moscato is a refreshing sipper, offering delicious aromas of watermelon, musk and rose petals alongside red apples and Hubba Bubba. On the off-dry palate, strawberries and sherbet ice cream are lifted by a fresh acid zing and a gentle mouth-tingling fizz. The classy bottle flaunts a crown seal to maintain absolute freshness and a lively spiritz. Enjoy immediately or cellar up to 12 months.

Moscato Granita with Crème Fraiche recipe by Sally James

I rarely have those moments when I actually want to use the “OMG” expression, but this was one of those.  I was testing a granite recipe using the Innocent Bystander sparkling Moscato and had frozen the wine in ice cube trays with sugar syrup on the side ready to test.  I plopped an iced wine cube in my mouth and there it was. “OMG”!  I knew there was going to be no need for the sugar, the wines delicious watermelon, rose and refreshing bite just burst forth in the frozen fine bubbles.  I simply added a finishing drizzle of Blackcurrant syrup to bring out the fruit in the wine, a dollop of crème fraiche for a lush smooth finish and some shaved chocolate to add the wine’s delicious musk notes.

To serve 8

1 750 ml bottle Innocent Bystander Moscato
Elderberry or Blackcurrant syrup
Crème Fraiche
Optional for decoration, shaved chocolate and strawberries

Pour the wine into ice cube trays or a large shallow dish.  Freeze overnight.  An hour or so before serving, transfer desired amount to a food processor or blender and blend until just crushed.   Spoon into a dish and return to the freezer until ready to serve.  

To serve, break up crystals and spoon into glasses or bowls.  Top with Crème Fraiche and drizzle over the syrup.

If desired, top with shaved chocolate and/or strawberries.

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