Moscato d'Asti

Now I find it strange that Moscato d'Asti should make it into the list, because low alcohol fruity fizz is a popular wine isn't it? But as the Decanter article pointed out, confusion with industrial Asti and trying to pair it with rich creamy desserts probably spoiled it for Moscato. Although both are made from Moscato Bianco and both receiving DOCG status in 1994, there are important differences between the two even though they share the same grape, production area and even Consorzio. Moscato has a lower range of alcohol strength, with a minimum alcohol strength of 4.5% as opposed to 7% for Asti. This is a result of stopping fermentation earlier with Moscato and leaves it with a higher residual sugar but lower pressure than Asti. Hence Moscato is frizzante with bottled sealed by conventional cork whilst Asti undergoes processing by the Charmat method and is bottled with the cork and cage of sparkling wines. I had the above wine in a wine-pairing package with a menu de degustation in one of the hotels. This Moscato from I Vignaioli di Santo Stefano is a top example, and I remember thoroughly enjoying it, though the dessert could be improved upon!