Sexy, über-cool and casually sophisticated, Muscadel – or Moscato as it’s known overseas – is walking with a new-found swagger.
This iconic sweet wine has shed its sensible winter coat for something chic and sheer. It’s fast becoming the darling of a new generation, even rappers rave about it as hip-hop artist Drake sings in “Do it Now”: “… lobster and shrimp and a glass of moscato for the girl who’s a student and her friend who’s a model…”
A perfect accompaniment to pretty desserts and a refreshing summer drink, Muscadel will also delight the most dedicated of food fashionistas.
With creative collaborations being another hot trend of the moment, TASTE invited chef Hetta van Deventer-Terblanche to delve into Muscadel’s many guises. What a knock-out little number Muscadel turned out to be under Hetta’s artistic eye, unbuttoning its outdated bloesie, svelte and fit for summer.
Hetta, a food consultant and author of Cape Winelands Cuisine (Human & Rousseau, R450), is part food historian and part culinary couturier.
Passionate about food heritage and regional cuisine, she captures Muscadel’s sweet heritage in modern form: posh enough for a pop-up poolside party, while staying true to its rustic roots, stretching from Montagu and Calitzdorp to De Rust. The soet sopie of yesterday becomes a sexy Muscadel berry jelly to be savoured as a sensual shooter.
Even the charming Klein Karoo tradition of ladies enjoying outydse soetkoekies (old-fashioned cookies) with sweet wine in the parlour gets a contemporary makeover. Hetta transforms them with white royal icing, painting it with delicate brushstrokes to resemble antique porcelain in Delft-blue and sepia-brown – a playful hint at our Dutch culinary heritage.
WATCH THE BEHIND-THE-SCENES VIDEO OF THE MAKING OF OUR FEATURE "SWEET LITTLE THINGS' FOR THE DECEMBER 2011 ISSUE OF TASTE
“When I started playing with the moreish aromas of this wine, which is made from Muscat de Frontignan grapes, I was amazed by its versatility,” Hetta says. “It’s a gourmet ingredient that’s kind on the pocket, so you can afford to explore your creativity with it.”
The many styles, from muscat blancs to the rich darker reds, the nectar-sweet to the more unusual drier styles, hold endless creative possibilities, she adds. “The aromas and flavours run the gamut from nougat and Turkish Delight to tropical fruit and fudge, rose petals, citrus blossoms and jasmine, mulberry, marzipan, marmalade, apricots and almonds.”
A simple Klein Karoo pastry tart, covered with frangipane and paper-thin slices of plum – paired with chilled white Muscadel from Boplaas – redefines the notion of nostalgia and provenance. Bespoke trifles in individual tumblers, topped with sugared rose petals and white chocolate curls, ditch the more matronly sherry for Muscadel’s signature flavours.
Rose-tinted granitas and pitchers of ruby-red Muscadel sangria smash the myth that Muscadel is a post-prandial tipple reserved for winter. Taking a sip of the prize-winning De Krans Muscadel, Hetta muses. “I would love to serve this with an apricot pudding with hazelnuts and Muscadel ice cream. Or to make a Muscadel and grape frappé…”
Rapper Drake might well be inspired to dedicate another song to his Moscato-sipping model and her friend this summer.
For more information on Klein Karoo muscadel, visit www.kleinkaroowines.co.za.
COOK WITH MUSCADEL
VIDEO AND ARTICLE CREDITS
- Production: Sumien Brink
- Photographer: Mark Serra
- Video editing: Raiel le Roux
- Shot on location at The African Pride Crystal Towers Hotel and Spa in Century City, Cape Town, South Africa
- Music: I Invented Sex by American R&B singer Trey Songz and recording artist Drake.
- Text: Errieda du Toit
- Recipe development: Hetta Van Deventer-Terblanche
- Muscadel supplied by Klein Karoo Wine Route