Some of the suggestions for pairing I had heard during the trip: included: cheeses though not aged ones, salami, gorgonzola dolce, even when in a pasta or risotto with pears, possibly with pork with prunes, soy sauce, spicy dishes, Chinese dishes, as the Chinese like the sweetness Moscato. From the Asti consortium’s website: “it’s canonically paired with…dry pastries…. pastries that are not stuffed with jelly, cream, or custard etc.…. it’s also a great wine for pairing with fresh fruit.” Justin Vann, a proprietor and acclaimed wine guy at Public Services in downtown Houston, told me that Lay’s potato chips, in their especially greasy original form, might be the best match.
I tried it with several things when I returned home, including the Lay’s potato chips, which actually did go better with the wine than the raspberries, blueberries, chocolate cookies, raisins, various cheeses, and at least a couple of other dessert-like items, but the Moscato d’Asti was clearly the most enjoyable by its lonesome for me.
I recommend giving it a try if you enjoy a little sweetness. Moscato d’Asti has between 120 and 130 grams of sugar per liter. Lot’s a lot, and more than tawny port or Coca-Cola, which has about 105. But, again, because of the substantial acidity that most sweet wines, and sweet beverages in general don’t have, Moscato d’Asti can be somewhat refreshing sweet finish. Based on my recent experience, it can last for at least a week in the refrigerator sealed with something like a Vacu Vin that I used. Even with its low alcohol content of around 5%, two people might not want to finish a bottle after dinner most nights. Most nights.
Moscato d'Asti wines after harvest on a cool morning at the end of November.