Why Sommeliers Are Recommending Moscato d’Asti Again

The time has come to stop overlooking Moscato d’Asti. For years, the gently sparkling Piedmontese classic has been largely relegated to the dessert cart, treated like a guilty pleasure rather than a soulful, tradition-rich, absolutely joyous wine. It’s the Rodney Dangerfield of the wine world: it gets no respect.

“Moscato d’Asti has gotten a really unfortunate reputation because of the broader category ‘Asti’ and lesser quality, highly marketed products,” says Carlin Karr, wine and beverage director at Frasca Hospitality Group, and education director of Benvenusa. “I hate that it has this shamefully ‘uncool’ factor, especially in the world of wine professionals.” 

But as drinkers gravitate toward lower-alcohol bottles, vibrant aromatics, and unabashedly delicious flavors, Moscato d’Asti is finally stepping into the light.

What is Moscato d’Asti?

From the rolling hills of Asti in northwest Italy, Moscato d’Asti has roots as deep as the region’s ancient limestone-rich soils. Evidence suggests that the Moscato Bianco grape (aka Muscat Blanc à Petits Grains), believed to be one of the oldest vinifera varieties on earth, has been cultivated here since at least the 1300s. 

Moscato d’Asti wine was made for personal enjoyment, though modernization started as early as the 1870s. Over centuries, the wine evolved into the delicate, lightly sparkling style of today.

“I feel like many high-end institutions and their consumers don’t consider Moscato d’Asti to be prestigious enough to warrant serious attention,” says Ryan Manna, a New York City-based beverage and hospitality professional. “There are no universally agreed upon upper-echelon producers to chase after and swoon over, to hype and to compete for. Moscato d’Asti doesn’t fit the playbook for those chasing rounded stars. It’s charmat method in a world that equates quality to metodo classico. It has gobs of residual sugar in a world that celebrates zero dosage. 

“But some trends might be in its favor,” says Manna. “Its affordability is a plus, serving as an invitation for a restaurant to experiment, as well as a low-risk purchase for the consumer. Frizzante plays well in a world full of pét-nat drinkers. Its off-dry and aromatic nature can contrast heat and spice beautifully, a good position to be in as Indian and Asian cuisines continue to have a moment.”

The wine’s signature sparkle comes from an ancestral-style winemaking process still used by many of the region’s top producers. Picked early to preserve acidity and aromatics, the grapes are gently pressed and fermented at low temperatures to preserve the wine’s fresh fruit notes. Fermentation is halted early, usually with chilling, to leave a natural sweetness and produce the wine’s approachable 5–6% alcohol-by-volume (ABV). A brief period in pressurized tanks allows carbon dioxide to remain in the wine, which creates the characteristic frizzante lift that allows the fruit flavors to dance across the palate.

What does Moscato d’Asti go with?

The result is a wine almost tailor-made for the table. Despite its natural residual sugar and ripe fruit flavors, like peach, apricot, orange blossom, Meyer lemon and wildflower honey, Moscato d’Asti’s vivid acidity and bright bubbles keep it refreshing. 

Those balanced flavors pair beautifully with a surprising range of dishes: Spicy Thai and Szechuan cuisine? Absolutely. Salty prosciutto or aged cheese? Perfect. A bowl of berries or a delicate almond cake? Almost too good. 

“Few wines pair as deliciously with fruit-based desserts, citrus sweets, and lighter desserts like crème brûlée as great Moscato d’Asti,” says Karr. “Similar to how we all default to Champagne as the perfect pairing for such a wide variety of foods, Moscato d’Asti is similarly versatile for sweets that don’t include chocolate but are more fruit or herby influenced. The effervescence is refreshing, paired with the delicious aromatic fruit and floral profile of Moscato. Nothing is better suited for sorbet.”

Approachable, affordable, festive, and endlessly versatile, the wine is a crowd-pleaser of the highest order. Its low alcohol makes it ideal for brunches, festive social gatherings, and long, lazy afternoons where you want your guests to linger without fading before dessert. Pour it as an aperitivo to set a celebratory tone or serve it alongside dessert when you want something lighter and more refreshing than a liqueur. It’s a natural companion to birthdays, impromptu picnics, and any gathering where a bottle (or two) will be passed around with happy abandon.

“There is also just an undeniable deliciousness to Moscato d’Asti — it’s hard not to love,” says Karr. “My favorite producers of Moscato d’Asti are Vietti and La Spinetta. I’ve also enjoyed Saracco in the past. For me, it is critical to serve the most current release and chilled. I like it in a white wine glass to fully enjoy the aromatics.”

To embrace Moscato d’Asti means to embrace joy. There is nothing austere or pretentious about it. Sunny, fragrant, and effortlessly charming, it isn’t a wine that asks you to analyze it. It’s just good wine for a good time.

“It’s a wine that is meant to be fun,” says Manna. “Its aromatics and texture are right in your face and should be the reason you’re drinking it, not the sugar content.”

The next time you stock up for a dinner party, pick a bottle for a hostess gift, or simply crave something bright and beautiful at the end of a long week, reach for Moscato d’Asti. It’s time to give this historic gem all the opportunity it deserves.

5 Moscato d’Asti Bottles to Try

G.D. Vajra Moscato d’Asti ($21)

From the prized Vajra winery of Piedmont, this Moscato boasts a light-gold color and a creamy mousse on the palate. It’s driven by a beautiful mélange of stone and orchard fruit and flower, like honeysuckle, freesia and orange blossom. The finish endures with a fresh vibrancy.

Saracco Moscato d’Asti ($16)

This consistent favorite from Paolo Saracco offers vibrant citrus tones of sweet orange blossom and lime rind alongside ripe stone-fruit characteristics. The palate is fresh and zippy, with a fine effervescence and ample acidity to keep the ample fruit flavors in check. 

Soria Moscato d’Asti ($15)

The Matteo Soria winery has been based in Castiglione Tinella, in the province of Cuneo, since the end of the 19th century. The wine is all lush fruit flavors such as apricots, pers and peaches, with a kiss of honeyed sweetness on the palate that’s balanced by medium acidity and a lively mousse. 

Terrabianca Vignot Moscato d’Asti ($16)

A traditional pour from Terrabianca, the average vineyard age of the fruits sourced here is 50 years. The wine offers abundant aromas and flavors of peaches and apricots, all hit with pleasant musky floral and fresh ginger accents. It’s a lovely companion for a charcuterie board or spicy fare.

Vietti Moscato d’Asti ($17)

This classic Moscato from Vietti pours a pristine straw-yellow color and offers pronounced aromas of ripe yellow stone fruits and fresh roses. Ample acidity and bright effervescence keep the palate light and balanced, with a final kiss of ginger-spiced apricot on the close.