Muscat is not one single grape but rather a large group of different ancient grapes that have flourished around the Mediterranean for centuries. In fact, many believe muscat grapes were the first domesticated grape variety originating in Ancient Greece. One thing is for certain: wines made from Muscat grapes are bright and delicious, with aromas and flavors that are truly unlike any wine in the world.
There are literally hundreds of Muscat family grape varieties, some of which are related (but not all), and most are known by dozens of other names depending on where you look. For example, Muscat of Alexandria is known by at least a hundred other names around the world!
So, what exactly constitutes a Muscat wine? Are they all sweet and perfumy? Where should you turn to experience the best of the best? Most importantly, what on earth do you pair them with? In this guide, we’ll answer your questions on all things Muscat!
Interested in learning about other aromatic white wines? Consider reading our guides on Picpoul de Pinet, Albariño, or Riesling next!
Characteristics of Muscat
As mentioned, Muscat isn’t one particular grape, but rather hundreds grown around the world but originating in the Mediterranean. These wines may be dry, sweet, fortified, still, or sparkling, depending on the region’s history with the grape.
There are two main types of Muscat grapes found most commonly around the world: Muscat blanc à petits grains, and Muscat of Alexandria. Muscat wines may also be referred to as Moscato, Muskateller, and Muscatel, to name a few.
Muscat Tasting Notes
Regardless of which Muscat grapes you’re enjoying, all can be characterized by their aroma and flavor of Mandarin orange, Meyer lemon, white peach, lychee, and honeysuckle. These wines are medium to high in acid and very low in alcohol, often less than 10% unless fortified.
How to Serve Muscat
Still, dry Muscat is best served chilled, around 40-45°F, in a standard white wine glass. Sweet, fortified wines should be served in a dessert wine glass.
Sparkling Muscat, like in Piedmont’s Moscato d’Asti, should be served in a Champagne flute or tulip glass, well chilled. Decanting is not necessary.
Notable Regions
Every wine country around the world is growing some version of Muscat, and each has a unique spin on it. Below are some of the most notable regions making the best Muscat wines.
Greece
Considering many believe Muscat originated in Greece, it only makes sense that they produce exceptional wines.
The two most popular Muscat wines of Greece are the lightly fortified Muscat of Patras, made in the Peloponnese region along southern Greece, and Muscat of Samos, believed to be the birthplace of Muscat blanc à petits grains.
Piedmont, Italy
Located in northwestern Italy, Piedmont is well known for making the lightly sparkling Moscato d’Asti. This is a unique semi-sparkling sweet wine produced from the same Moscato Bianco grape variety and using the Asti method, where the grapes are quickly pressed after harvest and the juice is chilled midway through the fermentation process. This keeps the wine lightly sweet and the alcohol a mere 5-6% ABV.
France
Several regions around France are making Muscat wines ranging in style. Used in the Rhône Valley to make the fortified dessert wine Muscat de Beaumes-de-Venise, widely considered some of the best Muscat, is Muscat blanc à petits grains.
In the Langeudoc-Roussillon region, the same grape is used to make the fortified wine Muscat de Frontignan and Muscat de St.-Jean-de-Minervois, both considered to be of great quality.
In contrast, the Alsace region of northern France is known for making dry Muscat with distinctive aromas of rose, white pepper, and grape seed.
Other Regions Worth Noting
Australia- Making rare but extraordinarily sweet, fortified Muscat in Rutherglen, Victoria.
United States- Most notably in California, where it is also referred to as Moscato. These wines tend to be still, sweet, and low ABV.
Germany- Grown in Pfalz in the neighboring region to Alsace, where it is known as Muskateller or “yellow muscat.”
Food Pairings
Similar to the fruity and floral Gewürztraminer, Muscat can seem like a difficult pairing partner. In reality, its complexity and fruity flavor make it the perfect wine to pair with finicky dishes.
Consider pairing lightly sweet and sparkling Muscat with spicy dishes, like Chinese or Thai food, as the acidity and sweetness can cut through the heat and make the wine taste even sweeter. Dry Muscat is perfect for pairing with asparagus, a notoriously difficult ingredient.
Some other favorites are citrus-focused seafood dishes, like my Mediterranean Baked Cod or Pan-Seared Swordfish.
Avoid heavy dishes with red meat or chocolate desserts, as these would contrast too much with the delicate citrus and floral notes in the wine.
Whether you’re eager to try something new or need a wine to pair with your spiciest of dishes, we know you’ll love exploring the many facets of Muscat. Be sure to shout out any favorite food pairings or specific Muscat wines you’ve tried and loved!
Let us know your thoughts!