We had these two for dinner on Fri night:
1. Idlewild TheBee Flora&Fauna White NorthCoast WW (60% MuscatCanelli/30% Friulano/10% Cortese) 2014: Light gold color; very fragrant/perfumed very flowery/low-key muscatty slight sauerkrauty/herbal/smokey slight stony/mineral/chalky quite interesting nose; lightly tart rich/lush/full-bodied spicy/flowery/subdued muscatty slight herbal/stony/mineral flavor; very long lightly tart bit tangy/metallic quite flowery/peach blossom/low-key muscatty light chalky/stony finish; a lovely/drinkable/structured white that has a low-key/gentle muuscatty character; more like a Malvasia d'Istriana than Calif Muscat. $22.00
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2. Vignalta Sirio DOC: ColliEuganei MoscatoSecco (11.5%; www.Vignalta.It; 100% MoscatoBianco) Arqua Petrarca/Veneto 2013: Pale yellow color; very strong muscatty/flowery/perfumed/cheap hair oil some chalky/earthy/rustic nose; rather tart/lean slightly bitter some flowery/muscatty/cheap hair oil rather earthy/dusty/coarse flavor; med.long tart/dry/lean/austere rather flowery/muscatty/cheap hair oil some earthy/coarse finish w/ noticeable bitterness; some like a lesser Alsatian Muscat or an AltoAdige Muscat. $17.00 (CB)
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A wee BloodyPulpit:
1. Both of these are interesting renditions of MuscatBlanc. Muscat tends to have a very blatant in-your-face cheap perfume fragrance that can sometimes be too much and devoid of any subtleties, much like a Concord wine. Because Muscat tends to show a bitterness on the palate, it is usually finished off-dry or sweet, which limits its use w/ food. So..one starts to develop a mental association w/ the Muscat aroma and sweetness on the palate. Which sorta blindsides one when you get a totally dry Muscat. Nonetheless, there are some dry Muscats out there that show some some subtleties and secondary characteristics and complexities. The Idlewild is just such one.
Tom