Moscatel

Moscatel is a type of wine made from one of the world’s oldest and most widely planted grape families – Muscat or Moscato. The term “Moscatel” is commonly used in Spain and Portugal when referring to wines produced from Muscat grapes.

Two of the most common types of Moscatel grapes are Muscat of Alexandria (or Moscatel de Alejandría) and Muscat Blanc à Petits Grains (or Moscatel de Grano Menudo). These grape varieties are also used in the production of many notable wines around the world, including Moscato d’Asti in Italy and Muscat de Beaumes-de-Venise in France.

The Moscatel wine style can range from dry to sweet, still to sparkling and even fortified. However, it’s most renowned for its sweet, aromatic and dessert-style wines. Moscatel wines are prized for their floral fragrance and fruit flavours of peach, citrus and apricot, often with a honeyed overtone.

In Spain and Portugal, Moscatel wines – including fortified versions – showcase a rich array of flavours, from dried fruits and citrus to caramel, displaying a balance of sweetness and acidity. Some of the best-known Moscatel wines come from regions like Málaga and Setúbal.

Moscatel, known as Muscat or Moscato in some regions, is one of the oldest and most widespread grape varieties in the world. The ancient Greeks were likely the first to cultivate these grapes. Muscat wines were supposedly prized by Cleopatra and are mentioned in the works of Virgil and Pliny the Elder, indicating that this grape variety has been appreciated for its unique character and aroma for thousands of years.

The term “Moscatel” comes from the Spanish and Portuguese, where wines from the Muscat grape have been made for centuries. Spain is widely recognised for its Moscatel wines, mainly from regions such as Málaga, Valencia and Alicante, where Moscatel de Alejandría is most commonly found. Sherry, a fortified wine from the Jerez region, also includes a Moscatel style. One of the most renowned Portuguese Moscatel wines is Moscatel de Setúbal, made in the Setúbal Peninsula south of Lisbon.

Bathed in the warm sunshine of the Iberian Peninsula, the large, darker-skinned white Muscat grapes ripen fully before being harvested. They can be dried in the sun for several weeks in a process called asoleo – this allows the grapes’ water content to evaporate, leaving behind intensely sweet juices.

In France, Muscat de Beaumes-de-Venise is a well-known sweet wine made from Muscat Blanc à Petits Grains in the Rhône Valley. In Italy, the Piedmont region is known for Moscato d’Asti, a sweet, lightly effervescent wine made from Moscato Bianco, an Italian name for Muscat Blanc à Petits Grains.

In Australia, South Africa and California, Moscatel grapes are used to create sweeter dessert white wines. In South Africa, these wines are labelled as ‘Muscadel.’

Depending on where it’s made, Moscatel wine can be dry or sweet, still or sparkling or fortified.

Regardless of style, Moscatel has a highly aromatic profile, with intense floral aromas and fresh fruit flavours. Notes of peach, apricot, orange blossom and honeysuckle are typical, often accompanied by honey and musk. Fortified and aged Moscatel wines may also feature flavours of candied fruits, raisins, coffee, caramel and toasted nuts.

While dry styles of Moscatel do exist, the grape is often associated with sweeter wine styles, including luscious dessert and fortified wines. Even in some dry versions, the intense fruitiness of Moscatel gives an impression of sweetness.

Most Moscatel wines are medium to full-bodied, with the sweet and fortified styles tending towards a richer, fuller body due to their higher sugar and alcohol content. However, Moscatel wines usually have moderate to high acidity, which balances the sweetness in the wine, making it more refreshing and preventing it from feeling too heavy or cloying. Non-fortified Moscatel wines can be easy-drinking thanks to their low to moderate alcohol content.

Despite this, fortified and high-quality Moscatel wines have excellent ageing potential, ranging up to 20 years, while many Moscatel wines, especially lighter, non-fortified styles, are generally best enjoyed within a few years of bottling.

The exact flavour profile of a Moscatel wine depends on various factors, including the type of Muscat grape used, the region in which it is grown, how it was made and whether it has been aged.

In general, however, Moscatel wines are noted for their intense, aromatic fruit flavours. Fresh fruit notes can include peach, apricot, lychee and citrus, especially orange or mandarin. Floral notes are a signature characteristic of Moscatel wines, particularly those made from the Muscat Blanc à Petits Grains variety. Jasmine blossom and honeysuckle are common floral notes.

In sweet and fortified Moscatel wines, you may taste flavours of honey, caramel or sweet spices like vanilla or cinnamon. With aged Moscatel wines or fortified styles such as Moscatel de Setúbal or certain sherries, you can expect more complex flavours that range from candied fruits, raisins and nuts to richer notes such as coffee and cocoa.

With its aromatic profile and varying levels of sweetness, Moscatel wine pairs well with a wide array of foods. Here are some pairings to try:

• Spicy foods: The sweetness of Moscatel can help balance the heat of spicy dishes, particularly those from Asian cuisines. Consider pairing it with spicy Thai dishes or Indian curries.
• Cheese: Moscatel’s sweetness and acidity make it an excellent match for various cheeses, particularly blue cheese and soft, pungent varieties such as Camembert or Roquefort.
• Desserts: Moscatel naturally pairs brilliantly with many desserts, especially those featuring fruits, nuts or light creams. Apple or pear tarts, almond pastries or vanilla-based desserts all work wonderfully.
• Paté or foie gras: The rich, buttery texture of foie gras is complemented by the sweet, fruity profile of Moscatel.
• Seafood: In its lighter forms, Moscatel could be paired with seafood dishes, particularly those with a touch of sweetness or served with a fruity sauce.

Moscatel wine should be served cool. For sweeter and fortified Moscatel wines, aim for a temperature between 10-12°C. Lighter styles, such as Moscato d’Asti, can be served a bit cooler, between 6-8°C.

Serve your Moscatel wine in a traditional dessert glass or a smaller dessert wine glass, which helps to concentrate the aromatic qualities of the wine. As Moscatel can be quite sweet, especially in its dessert and fortified styles, it is typically served in smaller quantities.