Brachetto

  (bruh-KET-oh)
Synonyms: Borgogna, Bracchetto, Bracelet, Brachet de Nice, Brachetto d’ Acqui, Brachetto d’ Alexandrie, Brachetto di Montabone, Brachetto du Piemont, Braquet des Jardins, Calitor, Moscato Nero

Wine Name: Brachetto d’Acqui, Brachetto, Rosa Regale, Stella Rosa

Background: Brachetto is a delightful, low alcohol, frizzante wine made in the Piedmonte area of northern Italy. It has very berry aromas of raspberry and cherry with notes of tar, clove and flowers such as violets or orchids. The wine is light to medium-bodied, a deep rose color, and generally with a trace of sweetness (a few are medium-sweet). It is often used as a greeting wine or an appertivo and also goes well with spicy food.

Classic Brands and Sources: Banfi, Baravalle, Braida, Ca’ dei Mandorli, Gancia, Marenco

Characteristics:

Style #1 – typical

Body – light

Acidity – perceived as low

Sweetness – off dry

Tannins – medium


Wine and food pairing guidelines:
Brachetto goes well with medium acid foods and foods that are spicy, savory or slightly sweet

Foods and Entrees that usually pair:
Pairs with heavier fish, shellfish, chicken, pork and veal with that have spicy or sweet and sour sauces. Pacific rim foods from China, Thailand, and Vietnam as well as Mexican foods and American Barbecue.

Cheese Pairings:
Brick, Colby, Double Glouster, Edam, Fontina, Gorgonzola, Gouda, Gruyère, Havarti, Langres, Vermont Shepard


Off Dry Riesling

  (REEZ-ling)
Synonyms: Riesling, Johannisberger Riesling, Rhine Riesling, White Riesling, Riesling Renano (Italy)

Wine Name: Riesling

Background: Riesling wines are somewhat similar to Chenin Blanc wines in that they are highly acidic which can make them last a long time in the bottle. Also the French Alsace and German producers have discovered how to temper the acidity of the grape with residual sugar fruitiness that results in a wine that can still taste dry but have a sweetness that is not a dessert style taste.

Cool weather Rieslings (German Mosel-Saar-Ruwar or Ahr regions, Austria) are lighter and more acidic. Warmer weather Rieslings (Alsace, USA, Australia, Chile, South Africa) are heavier in body and less acidic. Late harvest Rieslings are sweeter and fuller-bodied.
Classic Brands and Sources:

Characteristics:

Style #1 – cool weather, dry, Old World

Body – light

Acidity – high

Sweetness – dry

Tannins – low

Style #2 – warm weather,dry, New World

Body – medium

Acidity – medium (+)

Sweetness – dry, fruity

Tannins – low

Style #3 – off dry

Body – medium

Acidity – perceived as medium

Sweetness – slightly sweet

Tannins – low

Style #4 – late harvest

Body – full

Acidity – perceived as low

Sweetness – sweet

Tannins – low


Wine and food pairing guidelines:
Dry Riesling pairs with acidic dishes while off-dry Riesling pairs better with savory, sweet and sour dishes, and lightly to moderately spiced (hot) dishes; Late Harvest Rieslings are primarily dessert wines that do well on thier own or with sweet desserts.

Foods and Entrees that usually pair:
dry – light seafood poached, sautéed or grilled with acidic sauces, poached salmon, chicken, salads with vinaigrette, smoked and cured meats. Asian food not heavily spiced
off dry – pork, chicken or duck with fruity sauce, ham, fruit salads, fruits, cold cuts, spicy cuisines such as Cajun, Creole, Thai, Chinese, Vietnamese, Mexican, Curries with coconut, Indian , Tex-Mex, foie gras
sweet – desserts, caramel, pâté, blue cheese and other salty cheeses, fruits with added sugar, bread pudding

Cheese Pairings:
dry – Brie with rind, Brin D’Amour, Camembert with rind, Emmental, Feta, Garroxta, most goat cheeses, Muenster, Raclette, Reblochon, Saint-Nectaire, Swiss, Vacherin
off dry – Brick, Colby, Double Glouster, Edam, Fontina, Gorgonzola, Gouda, Gruyère, Havarti, Langres, Vermont Shepard
sweet – any rich cheese, blue cheeses, “cheese cake”

Moscato

  (mus-SCAW-toe/MUSS-kat)
Made from the Muscat grape, Moscato usually identifies the off-dry and sweet wine versions made from that grape

Synonyms: Muscat Blanc, Muscat Canelli, Moscato Bianco, Muscat de Frontignan, Muscat de Lunel, Muscat d’Alsace, Muskateller, Moscatel de Grano Menudo, Moscatel Rosé and Sárgamuskotály Varieties: Muscat of Alexandria, Muscat Ottonel, Muscat Fleur d’Oranger

Wine Name: Muscat, Moscato or Muscat Canelli (California), Moscato di Asti, Asti, or Fior d’Arancio (Italy), Vin Doux Natural, Muscat de Beaumes-de- Venise (France) , Liquor di Muscat (Australia), Muskateller (Germany), Muscatel (Portugal)

Background: Thought to be one of the oldest grape varietals, Muscat has a distinct perfumed aroma. It can be made into a dry wine, an off dry wine and a sweet dessert wine as well as a sparkling wine of different degrees of sweetness. It is different than the Muscadel grape, the Muscadet grape and the American Muscadine grape although all have moderate perfume aromas. A young Muscat has tastes of rose petals spiked with orange blossoms and perhaps a touch of orange zest and a grapey finish. It is a low acid wine however so it does not last long in the bottle unless it was picked before full ripeness with some residual acidity.

An aged Muscat will turn dark with oxidative changes and develop aromas and flavors of figs, blackberry, coffee, prunes and nuts. Most Muscats are made with residual sweetness to offset the flowery aromas and tastes. Often Muscat is made into sparkling wines or added to sparkling wines in a small amount.

Classic Brands and Sources: Many sources in almost every grape growing country in the world.

Characteristics:

Style #1 – dry

Body – medium

Acidity – low

Sweetness – dry but flowery

Tannins – low

Style #2 – off dry

Body – medium +

Acidity – low

Sweetness – slightly sweet

Tannins – low

Style #3 – sweet

Body – full

Acidity – low

Sweetness – sweet

Tannins – low


Wine and food pairing guidelines:
As a low acid grape the dry style of wine pairs well with savory dishes and if there is residual sugar (off dry), it goes well with medium acid foods and foods that are spicy, savory or slightly sweet. Sweet styles are more for dessert accompaniments.

Foods and Entrees that usually pair:
Pairs with heavier fish, shellfish, chicken, pork and veal with that have spicy or sweet and sour sauces. Pacific rim foods from China, Thailand, and Vietnam as well as Mexican foods and American Barbecue. The hotter the spice, the more residual sugar and lower alcohol level is needed to pair with the food. The sweet versions go with desserts and chocolates.

Cheese Pairings:
dry – Brie with rind, Brin D’Amour, Camembert with rind, Emmental, Feta, Garroxta, most goat cheeses, Muenster, Raclette, Reblochon, Saint-Nectaire, Swiss, Vacherin
off dry – Brick, Colby, Double Glouster, Edam, Fontina, Gorgonzola, Gouda, Gruyère, Havarti, Langres, Vermont Shepard
sweet – any rich cheese, blue cheeses, “cheese cake”