The ingredients and description of the chiffon cake as described
by Ann Vogel makes the cake sound light and airy, almost silky.
Our trick is to find a wine that won’t overpower the cake’s
silkiness, but still be a nice compliment and a strong closer to a
delicious meal.
We’ve decided to travel to Italy for this week’s recommendation:
Moscato d’Asti.
If you haven’t noticed, Italian wine labels always list a place
name. Some of the most commonly seen are Chianti,
Barolo and Abruzzo. If there are
two names separated by a d’, del
or della, that means the wine, or grape, is from
particular region.
In the instance of Moscato d’Asti, the Moscato (or Muscat) grape
is from the Asti region of Northwestern Italy.
Moscato d’ Asti is a semi-sparkling white wine that we think
will become the most charming wine you’ll ever taste. It’s sweet
and low in alcohol, making it a nice accompaniment to dessert. It
always has a spritz to its finish, which makes it fun to drink —
especially with a silky dessert.
It’s best paired with fruits and cheeses, and in this situation,
Vogel’s chiffon cake.
To make one more connection between the wine and the cake, we’d
also recommend fresh fruits to top the cake. Think fresh cut
strawberries and recently picked wild raspberries or blackberries.
Our mouths are watering at the thought.
We should note, Moscato d’Asti should not be confused with
Asti Spumante, another well-known sparkling white
wine from Italy’s Asti region.
Spumante and Moscato d’Asti are made from the same grape, but
the Spumante is a sparkling wine, while the Moscato has a slight
spritz — or frizzante as the Italians say.
Buon appetito!
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