Moscato d’Asti DOCG is a wine with ancient origins: it is made from white Muscat, a grape variety with an intensely aromatic and sugary component, widespread in the Mediterranean basin since Hellenic and Latin dominations.
Considered a wine to be consumed at the end of a meal, Bass Tuba Moscato d’Asti DOCG is a white wine, low in alcohol and distinctly sweet.
Here are its characteristics and how to enjoy it at its best.
Moscato d’Asti: The Characteristics
Bass Tuba Moscato d’Asti DOCG Bava is highly aromatic, with a rich explosion of floral and fruity scents.
Its intense, sweet, and persistent taste, with good acidity, brings to the glass the essence and fragrance of the grapes from which it is born, shaped by its production area. Our Bass Tuba Moscato d’Asti comes from the hills of Alta Langa, with a cool climate and good thermal excursions, which favour the development of terpenes and aromas.
Its low alcohol content makes it very versatile. Alongside the traditional consumption in combination with desserts, at the end of a meal, it can also become an elegant ingredient for a summer cocktail or a refreshing sorbet.
Bass Tuba Moscato d’Asti DOCG and Pairings
As anticipated, Bass Tuba Moscato d’Asti DOCG is ideal to accompany desserts at the end of a meal. In particular, it is recommended with dry pastries, tarts, or almond cakes.
During the Christmas holidays in Italy, pairings between Moscato d’Asti and panettone or pandoro are classic, but certainly not the only possibilities. To stay in the theme of Piedmontese tradition, a tasty alternative to bring to the table for the holidays is the pairing of Moscato with one of the most typical desserts of the region: the bonet.
An Alternative Pairing for the Holidays: Bass Tuba Moscato d’Asti and Bonet
The aromaticity of Bass Tuba Moscato d’Asti DOCG pairs perfectly with the sweetness of the bonet, a spoon dessert based on cocoa and amaretti, similar to pudding, but with a more granular consistency, traces of which date back to the Middle Ages (when, however, cocoa was not yet known in Europe, and this dessert was widespread in a white version).
Its preparation is quick and simple: here is the recipe, as handed down in our family.
- 100 g of amaretti
- 2 tablespoons of Barolo Chinato
- 40 g of bitter cocoa powder
- 250 g of sugar
- 4 whole eggs
- 500 ml of milk.
- First, prepare the caramel: put 100 g of sugar in a saucepan and turn on the heat without stirring. Once the caramel is formed, pour it into a cake mold, covering the entire bottom, and let it cool.
- Pour the milk into a second saucepan and heat it. Finely crumble amaretti in a bowl so as not to leave large pieces.
- In another bowl, beat the 4 whole eggs with a whisk. Continuing to mix, add the remaining 150 g of sugar. Add the sifted cocoa powder to avoid lumps, the Barolo Chinato, and the crumbled amaretti.
- Continuing to mix, slowly add the hot milk until obtaining a homogeneous cream. Pour the mixture into the mold previously lined with caramel. Take a large baking dish for the bain-marie cooking of the bonet and fill it with water.
- Place the mold in the baking dish’s centre, ensuring the water covers at least half of it. Bake at 160°C (320°F) for about 1 hour.
- Remove from the oven and let the mold cool. Then, turn it over to place the bonet on a tray and, if desired, decorate the surface with whole or crumbled amaretti.
We invite you to discover firsthand the versatility and elegance of our Bass Tuba Moscato d’Asti DOCG by visiting our wine shop in Cocconato. Along with Moscato, you will find all our wines from Monferrato and Langhe to give as gifts or bring to the table for a Christmas with unforgettable flavour.