Barefoot Pink Moscato

Barefoot Pink Moscato is a California wine at 9.0% ABV, and it sits at the light, sweet end of the pink wine spectrum. Pink Moscato is generally made from Muscat-family grapes, which are known for perfumed aromatics, and this one is described as showing juicy red fruit with a hint of floral character. Expect something like strawberry, raspberry and cherry over a soft blossom note. The body should be light, the sweetness clearly evident, and the acidity gentle. There is no oak influence and essentially no tannin, so the finish is short, clean and fruity rather than structured. The low alcohol adds to the easy, light-bodied feel. Serve it well chilled, around 4 to 7°C (40 to 45°F). Cold temperatures keep the sweetness in balance and sharpen the fruit and floral aromas. Warmed up, wines like this tend to taste syrupy. It needs no decanting. Just open it, pour and keep the bottle on ice or in the fridge between glasses. A standard white wine glass or a tulip-shaped glass works well because it concentrates the floral aromas, and a flute suits it if you want to emphasise the fresh, lively character. Wine that is lightly fizzy or fruit-forward often shows best in a narrower glass. Sweetness is the guide for food. Pink Moscato handles spicy dishes well, such as Thai or Szechuan stir-fries, chicken curry or hot wings, where the sugar softens the heat. It also suits salty, rich starters like prosciutto with melon, soft cheeses such as brie or goat cheese, and fruit-based desserts like strawberry shortcake, berry tarts or a simple fruit salad. A pairing with very sweet, heavy cakes can make the wine taste thin, so choose lighter desserts. It also works by itself as an aperitif or poolside pour. This is a bottle to drink soon after purchase, not one to cellar. Wines in this style are made for freshness, and the fruit and floral aromatics fade with time, so there's no benefit in ageing it. Once opened, recork or seal it, refrigerate it, and finish it within a couple of days for the best flavour.