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It’s commonly made in a lighter-bodied style with a fine bubble and bead. So, for those asking ‘Is Moscato sweet or dry?’, you’ll find that while there are some slightly dry styles, Moscato generally sits towards the sweeter end of the spectrum and this is due to high levels of residual sugars being retained during the winemaking process.Īnother reason Moscato is so popular is that it’s typically made with lower alcohol (around 5-6%), whereas white wine is much higher with 12% alcohol. “The aroma is generally musky, but it can be a bit dusty as well, with a range of sweetness from slightly dry to fully sweet and from still, to frizzante to bubbly,” Gary continues. Meanwhile, Champagne is made using three mainstay grape varieties Chardonnay, Pinot Noir and Pinot Meunier, exclusively within the famed ‘Champagne region’ in northern France. Moscato is made from the Muscat grape, and while the frizzante-style containing bubbles is popular, Moscato is also regularly made as a still wine. No, Moscato is not Champagne, although some expressions do have delightful bubbles like the famous French drop. My Moscato has bubbles, does that make it Champagne? In Australia, Moscato grows in a wide range of regions, most notably in: What are the best regions for Moscato in Australia? “We soak overnight and freeze it after fermentation and keep knocking it back.” According to Gary there is nowhere for the winemaker to hide when making Moscato – it is all about fruit from the vineyard. “We tend to use the Muscatel (Muscat of Alexandria) grape,” says Gary. Gary Reed, chief winemaker at Petersons in the Hunter Valley, reveals they source the grapes for their Moscato from the Granite Belt. Moscato must be made from at least 85 per cent of varieties within the Muscat family and if a claim is made of a specific Muscat variety – for example Moscato Giallo – then the wine must contain at least 85 per cent Moscato Giallo. In 2016, industry body Wine Australia laid out regulations specifying the 13 different Muscat varieties that may be used for its production. Unlike in Piedmont, which has strict regulations governing the Muscat variety allowed for the production of Asti Spumante – namely, Moscato Bianco – Australian producers have had a much broader palette to choose from for making their Moscato, with many opting for Brown Muscat, Muscat of Alexandria (Gordo Blanco) or Muscat Giallo. Moscato first came to Australia as part of Busby’s collection in 1832, but it has been noted that other cuttings have since come from other sources, including Italy and South Africa. This makes it quite possibly the most-ancient grape variety in continual common use.Īccordingly, with so much history and being so widely dispersed, the Muscat grape has undergone many mutations and these days there are over 200 different varieties, which is an amazing amount – exponentially more than any other grape varietal.

Traditionally, the home of Moscato is in Asti in Italy’s Piedmont region, where it has been made since the early 13th century. It is thought that the Muscat grape originated in Greece or the Middle East – possibly even Ancient Egypt – and was transported to Italy and France during Roman times, eventually making its way all over the world. One interesting fact is Muscat is one of the only grapes whose aroma on the vine matches that in the glass. That’s right, the same grape that makes many Fortified wines! The name Muscat is believed to been derived from the Latin muscus and relates to the perfumed aroma of musk (originally sourced from the male musk deer). Where is Moscato From?īefore we delve into what qualities to look for in a Moscato, it is worthwhile learning a bit about the heart of Moscato – the humble Muscat grape. Moscato is a light sweet wine originating from one of the oldest grape varieties known to man.