Southern California's answer to the delicately sweet, lighty sparkling, flavor-packed Moscato'd'Asti.
Producer: Quady Winery
Region: San Joaquin Valley, California|
Grapes: 80% Orange Muscat, 20% Muscat Canelli
Medium Body, Aromatic
Floral, orange oil, soft, slightly effervescentPairings:
Pumpkin and apple pies, berries
Descriptors like "pretty blush orange with a little frizzante-like spritz" and "super food friendly" paint a pretty vivid picture as to what this delicately sweet wine brings to the table. Predominantly produced from an all but extinct mutation of the Muscat grape in California, this 80% Orange Muscat and 20% Muscat Canelli blend is as visually stimulating as it is enlivening to the senses. Explosive aromas reticent of orange zest, orange blossom and white flowers leap out of the glass while the wine’s balanced acidity and light effervescence serve to brighten up the palate, making this perennial crowd-pleaser “easy”, “crushable”, and the “perfect pie wine”. Think northern Italy, in the warm, southern California sunshine!
When husband and wife Andrew and Laurel Quady moved to the San Joaquin Valley in 1975, it was to pursue the furthering of Andrew’s studies as an enologist at U.C. Davis as well as to adopt a ‘more rural lifestyle’. It seems Andrew has always favored the production of sweet wines since his first foray with Zinfandel port in that same year. These ‘sweet feet’ would soon walk their way into a relationship with one of the most aromatic grape varieties on the planet, Muscat. Like many a grape (see Pinot Noir, Pinot Blanc, Pinot Gris), Muscat too has a number of mutations which grace us with subtle nuance and proclivity for specific growing conditions. In 1979, Andrew stumbled upon an unused patch of the rare Orange Muscat grape variety, known in Italy as Moscato Fior d’Arancio and his signature style of embracing the purity of mono-subvarietal Muscat was born. These first Muscats were fortified like their predecessors from Beaume-de-Venise (France) and Sétubal (Spain) and carried with them higher levels of alcohol. Recognizing a need to break away from the category of ‘dessert’ wines, 1990 saw the first release of the ‘Electra’ label from Quady. These wines were presented in a soft, elegant, slightly effervescent style more akin to Piedmont’s Moscato d’Asti and their enhanced food-friendliness and overall approachability were immediate contributors to their success. Today, the family still produces an array of sweet wines, both fortified and otherwise, a thoughtfully made Vermouth (Vya) and their son, Herb has branched out to make dry wines of his own in Southern Oregon under the ‘Quady North’ label. A family operation through and through, the Quady’s have held fast to their little niche of the wine world for over 40 years. It will be interesting to see what the next generation of the family can achieve.