Happy New Year!
This past week I asked what this week’s blog should be about and the response was a requested history on the Muscat or Muscatel grape. Here is some information on this unique grape varietal with some helpful links to Wikipedia included:
The Muscat family of grapes (not to be confused with France’s Muscadet) is widely grown for wine, but is also used for table grapes and raisins as well. Muscat almost always has a pronounced sweet, floral aroma and their color ranges from white to near black .
Muscat grapes grow throughout the world in many countries- Cyprus, Hungary, Romania, Serbia, Israel, France, Germany, Portugal, Greece, Australia, South Africa, Canada, Italy, and the United States (specifically in California and Oregon) to name several- but most important to us, the Muscat grows in Spain. According to Wikipedia, the breadth and number of varieties of Muscat suggest that it is perhaps the oldest grape variety, and there are theories that most grape families have descended from Muscat.
Muscat is widely harvested in Spain, where the grape and the wines produced from it are known as Moscatel or Muscatel, and Moscatels are typically sweet and fortified- useful for a variety of dessert wines. These sweet fortified Moscatels are produced in a number of regions, notably the Malaga and Jerez regions of Spain. A variety of Muscat is one of the varietals used in the production of sherry and according to Spanish law, it is one of only three grape varietals allowed for this purpose.
There are all kind of occasions to pull out different style wines made from this grape varietal-aperitif, digestif, etc.- or even as a refreshing bubbly. For this week’s tip, I have included below a recipe that incorporates the Muscat wine into a sauce perfect for pork, turkey or chicken.
Lastly, I am frequently asked a question pertaining to the Muscat grape that I would like to answer here: Is the Muscadine grape in the same family as the Muscat or Moscatel grape? The answer is no- the Muscadine is a native grape of the Southeastern United States!
Entender es Disfrutar!
-Josh
Here is a change from gravy for pork, turkey or chicken- enjoy!
Cherry Muscat Sauce Recipe
Ingredients:
425g can stoneless black cherries drained, reserving syrup
1 teaspoon extra virgin olive oil
1 cup diced onions
1/3 cup Muscat wine
1 tablespoon red wine vinegar
2 teaspoons corn flour
1 tablespoon water
Cracked pepper
Instructions:
1. Drain cherries reserving syrup. Heat oil in a saucepan and sauté chopped onions for 5 minutes stirring regularly until lightly browned.
2. Stir in cherry syrup, Muscat and vinegar, simmer uncovered for 5 minutes.
3. Puree half the cherries and stir into sauce. Dissolve corn flour in 1 tablespoon water, add to pan and bring to the boil stirring until thickened. Stir in the remaining whole cherries, season to taste with pepper and reheat. Serve with roast turkey, pork or duck.
