In today’s review, I decided to give another sweet wine a try. I am going to do my best to be as objective as possible and put myself in a state of mind where I can imagine that I am drinking a dry red wine instead of a sweet white. Let’s see how this Yellow Tail Moscato works for me.
Name: Yellow Tail Moscato
Winery: Casella Wines
Alcohol by Vol.: 7.5%
(Price can vary on state, taxes, the store’s mark-up, and if you have pondered who would win in a fight: Vincent van Gogh or Claude Monet.)
The color was extremely light. It reminded me of a glass of champagne that had been cut 50/50 with water. There was an obvious yellow, but it wasn’t nearly as substantial in color as a Pinot Grigio.
The wine smelled like a blend of sugar, acidity, peach, and some other fruit that I couldn’t place. I took a look at the back of the bottle and realized that, yep, it must be that “tropical fruit” they mention. I had no clue what it was by smell, so I moved on to the tasting.
The wine was acidic upfront with a little bit of peach. Mid-way through the tasting , I noticed that the peach yielded to the “tropical fruit” that was packed into the wine. It became the “tropical fruit” show as I moved it around my mouth more. By the time it got to the finish, the “tropical fruit” flavor had overpowered any other flavors other than the natural sweetness of the wine.
If I had the opportunity to pair this with food, I would have had Kung Pao Chicken, so the sweet and spicy could play off each other. My wife’s recommendation is to have it with honey glazed grilled pear topped with flecks of salty Parmesan cheese.
This wine was not so sweet that I felt I needed insulin afterwards, but cheap enough that I wouldn’t mind buying it to try it again with some food pairings. I think giving it a “Try Again” is a very good rating from someone whose favorite wines to date have been dry, spicy, earthy reds. Pick up a couple bottles of this Moscato and try it for yourself.