Issue link: https://read.dmtmag.com/i/67288
MUSCAT, old but new T he overnight popularity of Moscato wines caught many in the wine world by surprise, likely because the variety is not new, but one of the oldest around. The Muscat grape is believed to be the most ancient of domes- ticated grape varieties, in part because there are more than 150 Muscat varieties and derivatives grown around the world. But it's new to the youngest category of wine drinkers—the Mil- lennial generation—who just recently discovered the sweet, inex- pensive wines that are made with Muscat grapes and sold under different names and styles, but mostly as Moscato. The name Moscato comes from Moscato d'Asti (also called Asti or Asti Spumante), which is the Italian version from Piedmont. Asti is known for its low alcohol (5 to 7 percent), sweetness, and refreshing fizz. The Muscat group of grapes is diverse in coloring, intense in aromatics, and versatile in its use. Muscat Blanc (also called Muscat Blanc à Petits Grains and Muscat Canelli) is white and often used as a blender in white 1980s," Wolfe said. "Moscato is the same style of sweet, fruity, and inexpensive wine that was so very popular back then. Every generation seems to cycle through this type of wine." Today, White Zinfandel wine has dramatically declined in volume, and only a few producers still make the pink wine, but it has a following. In terms of sales value, White Zinfandel posted higher dollar sales ($387 million) in the United States than Moscato's $352 million for the year ending March, 2012. Though White Zin sales are well wines and to make the Italian Asti style of sparkling wine. In con- trast, the skin of Muscat Hamburg, also known as Black Muscat, is almost black. Muscat Giallo or Muscat Rose à Petits Grains is thought to be a rose-colored version of Muscat Blanc. Orange Muscat, as its name implies, has an orange flavor, and is used for dessert wines. Some Muscat varieties are used to produce sweet, fortified wines like port, as well as Pisco brandy, popular in Peru and Chile. Muscat of Alexandria was the dominant raisin variety grown in California until the Thompson Seedless grape was developed. —M. Hansen Muscat grapes are used in a variety of wine styles, from off-dry to sweet to dessert wines. These Muscat grapes, with their mantle of snow, wait to be picked and made into ice wine for Washington State's Upland Winery. below Chardonnay and Cabernet Sauvignon ($2 billion and 1.4 billion, respectively), they are still above varietals like Riesling. Wolfe's advice to those considering producing Moscato is to let the big wineries fight for retail space. He predicts the industry will continue to see big growth in Muscat wines, but it will peak, and then Moscato wines will only be made by the big three wineries. "Personally, I think it's a passing phase," he said. Wolfe points out that to hit the price points that appeal to the young wine drinker, it means growers would be selling grapes for around $300 per ton. "That's not a market that most in Washington can or want to compete in. Washington's wine industry would be better served by waiting for the sweet phase to pass," he said. "Then we can take care of the young drinker when he or she graduates and moves up to appreciate our finer wines." • When big isn't big enough! 0-0-24, AGRO-K's foliar nutrient fruit sizing program , Agro-K's foliar cherry sizer! Get the results you want with KDL® BIG cherries with great color and high sugar offer growers the best returns. This year's large bloom and heavy crop set increases the risk of small fruit and uneven maturity. Maximize your returns by maximizing your fruit size and uniform maturity at harvest with KDL® Peak demand timing for potassium in cherries begins at color break and should be supported by foliar potassium, in the right chemical form, to maximize cherry size, color and sugar and to encourage uniform fruit maturity at harvest. Agro-K's unique sugar-based potassium formulation, KDL® 0-0-24, applied beginning at color break, can dramatically improve cherry size, color and sugar, while encouraging uniform fruit maturity. KDL links potassium to a sugar complex that quickly penetrates fruit and leaf tissue – encouraging the sugar development process within the leaf and aiding in transport into the fruit – leading to increased sugar levels and improved color. KDL also maximizes cell bulking leading to larger, firmer cherries that ship better and store longer. Bulking, sugar content and color are all indicators of ripening fruit. By influencing these quality factors, KDL also promotes greater uniform maturity at harvest for less small green fruit. KDL is compatible with most pesticides used for powdery mildew and fruit fly. For more information on how KDL® can influence your cherry crop, contact Agro-K today. www.goodfruit.com AGRO-K CORPORATION Science-Driven Nutrition SM GOOD FRUIT GROWER JUNE 2012 33 Photo courtESy of todd NEwhouSE