Dry Muscat, anyone? One that comes in a pretty bottle? Yeah, I think so.

Love the art on this bottle.

I bought this wine on my first, but probably not last, trip down to the Eola Amity Hills and Brooks Winery. It was absolutely frigid outside; so naturally, I chose to taste the whites flight they were pouring that day. I’m a huge proponent of drinking white wine year round. It was actually great that it was frigid, because there were mad mountains to be seen:

Aww yeah.

I had several favorites this day, but chose to buy the Terue Dry Muscat, 2012 Eola Amity Hills because I knew I’d be needing unusual varietals for this project. And because it was freakin’ delicious, obviously!

What’s the story on Muscat? Well, just to confuse the matter, remember the DePonte Melon de Bourgogne I wrote about last week, and how it was the same grape as Muscadet wine from France? Well, this grape, Muscat, is not related to Muscadet. It IS, however, the same grape as is used in Moscato production, notably Moscato d’Asti in Italy. So all these grapes, some related, some not, different styles- oye! A lot to remember. Once we move past this, however, you uncover the reason I really love Muscat: versatility!

Moscato d’Asti is made in a sweet or semi-sweet fizzy style. Sometimes Muscat is made in Oregon in a slightly sweeter frizzante style, too. Silvan Ridge in Southern Oregon is apparently known for theirs, which I’ll have to check out. But as is true with essentially any grape you wish to make into wine, you can leave residual sugar in it, or you can not. And NOW for my point: the Terue Muscat is a dry version! Which means you get ALL the amazing aromatics of Muscat with a dry palate. Its a wonder to behold.

Oh, aromatic whites- how do I love you? Let me count the ways. You leap out of the glass, you make me think of warm Spring days, gentle breezes and you’re just so darn FUN. Wine can be serious, with its terminology and regions and rules and methods and sometimes exclusionary air. This is a wine that while you can tell was made with total intention, is fun to drink. At just 10.5% alcohol, it is light, refreshing and jubilant. Bright, youthful aromas of white flowers, golden apple and citrus combine with accents of spice and fresh herbs. The texture is silky and it finishes dry, but not tight. One of those wines that “glides” in the mouth. This is a total warm Saturday afternoon crusher. This is the winemaker at Brooks Wine’s own label, so just 82 cases were made. I can think of a few gingers in Columbia, SC that would sell the shiz out of this wine if it were available there! This is a great South Carolina wine.

I had a few other favorites at Brooks that day, mainly the 2011 Ara Riesling and a killer late harvest Riesling called Tethys:

Can’t stop thinking about the Ara.

Gorgeous acid. Perfect. 

Actually, the only thing I didn’t taste at Brooks that day were reds. So I guess that means I have to go back! Aww, shucks. The Brooks tasting room is relatively new and really lovely. It has a very relaxing vibe and chill, knowledgeable staff. Hat tip!

Seacrest out for day 13, y’all!

I purchased this bottle at the Brooks tasting room for the extremely nominal fee of $18.