La Fiera Moscato

La Fiera Moscato is a Moscato bottled under the Esplanda label, with Massachusetts listed as its appellation. That origin is unusual for the style, which is most closely tied to Italy's Piedmont. The category places it with the Italian-style whites, so it should follow the Moscato template: a light, fragrant, lightly sweet white built on the Muscat grape family. The details here don't give a vintage, an ABV, or a residual sugar figure, so what follows describes what this style typically does in the glass. Expect an aromatic nose of orange blossom, ripe peach, apricot and a little honeysuckle, with the grapey, floral lift that Muscat is known for. On the palate, Moscato is usually light-bodied and soft, with noticeable sweetness balanced by moderate to fairly bright acidity. Tannin is essentially absent, since the wines are white and made with little or no skin contact, and oak is rarely used because it would cover the delicate perfume. The finish is typically short to medium, clean, and fruit-led. Many bottlings in this style also have a faint spritz or low alcohol, though you should check the label for this one rather than assume it. Chill it well, to roughly 6 to 8°C (43 to 46°F), which is about three hours in the refrigerator or thirty minutes in an ice bucket. Sweet wines taste cloying when served too warm, and the cold keeps the acidity crisp and the aromatics tight. Decanting isn't needed. A light, fruity Moscato has no structure to soften and is best poured straight from the bottle. Use a standard white wine glass or a small tulip, and fill it only a third to a half so the floral aromas collect above the wine. The sweetness and low weight make it a good partner for foods that are spicy, salty or fruity. Try it with Thai or Sichuan dishes, where the sugar tempers the chili heat. It also works with prosciutto and melon, with blue cheese or aged Parmigiano, and with fruit tarts, almond biscotti, or a simple peach or berry dessert. As a rule, the wine should be at least as sweet as the dessert it accompanies, or it will taste thin beside it. This is a drink-now bottle. Moscato's appeal lies in fresh fruit and floral aroma, which fade within a year or two of bottling, so there's no benefit to cellaring it. Once opened, recork or reseal it and keep it cold, and finish it within two to three days for the best flavor.