Do you like Moscato dear? Would you like it now, and here?

The inaugural “Girly Wine, Cheese and Chat” tasting night for The Free Run had us considering the wine of choice: Moscato. I'll come out with it – I’m not a Moscato drinker. Some time prior, I found myself enjoying a glass – but wondered whether it was because of the company I kept, or truly the wine itself. Time to find out.

“Moscatos? Uh, I can’t really tell you what they’re like ‘cos I’m not into sweet wines,“ admitted the local bottle shop attendant. There were few refrigerated choices. Quick decisions were needed. The event had already begun; and I, the wines, and cheese were MIA. I grabbed the nearest two: Banrock Station Moscato 2010 and Shadowcape Moscato 2009. The local grocery store (and a generous girlfriend) provided our cheese selections: Southcape Cheeses - Camembert, Gouda, Tasty cheddar, Cream Cheese with chives; plus a Fromager D’Affinoise, and a Windsor Blue from Otago, New Zealand. Paired with Strawberries, cherries, crimson seedless grapes, and wafer thin crackers, we were set.

A wine which doesn’t incite much conversation or speculation, Moscato seems to hold a reputation amongst common drinkers as the first step up from pre-mixes; a teen's initiation into wine (every 16 year old’s starting point); a wine too sweet to be taken seriously. Made from the Muscat grape, popularly grown and drunk in Italy and Chile, the fermented juice of this grape transforms into a sweet and low-alcoholic wine (in the Asti regional style of Italy); into sweet dessert wines (late harvest and noble rot); and drinks like sherry.

The Shadowcape Moscato 2009, Berton Vineyards (South Eastern Australia):

A pleasantly waifish chick of a wine which said “hello – see you later!” as it walked past.

Pale, greeny gold in colour with a few playful bubbles dancing in the glass. Upon first sniff, wafts of grape, kiwi and passionfruit fragrances float up, all light and sweet. Frizzante carries the liquid like an soft arrow down the throat. At the front of the palate, there’s a bit of bite and honey, with honeydew melon towards back. It’s cider-ish without the cider; not quite lollywater – slightly more sophisticated. Body-wise, there’s not a lot to this wine, but it’s pleasantly drinkable if one likes fairy floss all the way through and no lingering flavor. It’s elusive and ephemeral, like a sweet thirteen year old waif sauntering quickly down a runway, blowing air kisses.

Shadowcape paired nicely with soft white cheeses – Camembert, Fromager D’Affinoise – with the creaminess and wine spotlighting each other nicely. It savvily held it’s own with the Windsor Blue cheese (which isn't overwhelmingly blue), and was happy with fruit. If you want this wine to have an identity crisis and disappear, pair it with a tasty cheddar – all bang and frizz is lost, and it limps away sadly. We tried it with Cream cheese and Chives and felt that the wine was having an amusing argument with the cheese, not your conventional pairing, more like the Odd Couple.

This wine was surprisingly good, given the price point. It gave us the impression of being a more expensive wine, at roughly $6 bottle.

Banrock Station Moscato 2010 (South Eastern Australia)

An elegantly dressed lady of a wine wearing lightly floral perfume, enjoying the breeze on a crisp, springtime morning.

Pale gold in the glass. A light honeysuckle, jasmine and musk floral fragrance wafts into the olfactory system, and promises a complex experience. On first taste, this lightly bubbled Moscato touches the top palate with stonefruit flavours – like white nectarines. The flavour lingers gently on the tongue – the middle palate fills with pear, and towards the back, pineapple, and citrus blossoms. It’s really much like drinking gorgeous perfume on a summer’s afternoon. Very pleasant.

Where this wine starts giving your taste buds a stellar experience is when it's paired with other creamy white cheeses. There's a stunning monogamous pairing with the Fromager D'Affinoise, but Brie and Camembert will also suffice. We found it tempestuous on the taste buds when consumed with the Tasty cheddar. It fared better with Gouda - the cheese's creamy texture gave a solid base and depth to the wine, rather like a solid support cast in this Moscato's movie.

Banrock Station Moscato was quite elegant, stood on it's own securely and beautifully, and went beyond expectations at approximately $18 per bottle.

For now? My opinions on Moscato have shifted. I think I like it Sam-I-Am. Drink it chilled, on a summer or spring day, on it's own, or with a cheese and fruit platter; or with some Thai food. Enjoy the lightness and bubble. We may need to try this variety out again.