Food & Occasion

Sweet and chilled, with low alcohol: in Piedmont, Asti belongs on the table when the meal is winding down. It pairs well with Amaretti di Mombaruzzo, the small almond cookies from the province of Asti, since its sweetness softens their bitter almond note. Bunet, the pudding made from egg, cocoa, and amaretti, works well with Moscato d'Asti, as long as it isn't too bitter.

Fresh fruit is the simplest match. Peaches, strawberries, or a fruit tart need no contrast, since the wine's grapey note complements the fruit. The only thing that matters is that the dish isn't sweeter than the wine, or it will taste flat by comparison.

Those who prefer something more savory can turn, in Piedmont, to Robiola di Roccaverano, the goat cheese from the hills south of Asti. The freshness of the cheese balances the sweetness of the Moscato, much like honey pairs with cheese. Blue cheeses such as Gorgonzola from eastern Piedmont also work well with the sweetness.

The drier Asti Secco can be paired with savory starters, such as Vitello tonnato, thinly sliced cold veal with tuna sauce, a classic of the region.

Asti is a favorite for celebrating Christmas and New Year's Eve, often alongside panettone. In Piedmont, it's also part of Settembre Astigiano, the festival month centered on the city of Asti. That's when the Palio takes place, a historic horse race, and the Douja d'Or wine competition draws winemakers and visitors alike. It has long been a light wine for Sunday meals and family celebrations.