Moscato d'Asti

I like Moscatos. There are some pretty decent California Moscato based desert wines too. Some of them are a little cloying though.

I order it whenever it's on the menu. I can't get enough. I loved the time I spent in Italy where it's <e15 a bottle. Here it's like $8+ per glass. I also like Vin Santo.

Too sweet for me. I can only do sweet wines in small quantities, half a glass, with a dish it compliments. Not to change the subject, but if I'm going to drink something with some sweetness, it will be hard cider from Normandy (brut, not doux, of course).

Great for brunches, and because most are lower in alcohol than a "regular" wine (8% vs 12% and more) you can actually do something the rest of the day.

The perfect tipple for breakfast with fruit salad. Only 4-5% too which helps. The Aussies are getting into this style big time. Or for a romantic picnic - ladies love this stuff.

Obviously not all ladies.

I enjoy moscato in small quantities, usually as an apertif, or perhaps with dessert. I had some (a slightly spritzy Italian one) a few months ago that went very well with a green tomato sherbet dinner course.

Did your sorbet have basil or thyme in it?  Friends of ours didn't warn us, thinking it would be "fun" to have us guess.  It came to us red, glistening, appetizing, really, and I thought it was a version of trou normand.  I nearly gagged.  It was a red sweet tomato sorbet with thyme.  I'm open, but that one threw me. No amount of Moscato could have rescued me.

Fabienne, I don't think it had those herbs from what I recall. My wife made it though, so I don't exactly know. It wasn't tart or sweet particularly, but it was tangy and a bit saline, and was generally refreshing.

Moscato d'Asti is a nice, inexpensive aperitif or dessert wine. A friend of mine once described the Saracco as "ginger ale for adults".

It wouldn't be fair for me to answer that question, since I don't really like white wines and among white wines, especially not the sweet ones. Strangely, I can appreciate a Gewürtztraminer. I will always go towards heavy red wines, heavy on the tannins and astringent.