Bacchus
Most of my mornings are quick, filled with confusion, a bowl of cereal, and coffee stains. Once in awhile I crave serious breakfast food, and more than likely it will be cooked à la breakfast for dinner. This time was no different. I needed pancakes, and I was craving the buttermilk kind. The acid in buttermilk not only lends itself to additional flavor, but it also reacts with baking soda, which adds rise to the pancake. Airy on the inside, and crisp on the outside.
What to drink?
I was after some Moscato d’Asti, and not just any. Sometimes Moscato d’asti can be quite sweet or even cloying. I don’t mind the sweetness as long as I am pairing it with something richer and sweeter, french toast perhaps. This time I was looking for one that was sweet yet acidic enough to compliment both the buttermilk and maple syrup.
2009 La Spinetta Moscato d’Asti Bricco Quaglia ($12.99)
I am not one for lavish tasting notes, but I must say this is like a bubble bath, or a pop rocks and soda party. The bubbles are endless. Like many wines made with muscat, this sparkler is extremely floral, complemented with spice and notes of ripe pear. The acid really helps clean up the finish, leaving no tired weight behind. If you feel like having a foam party, this is what you’ll need.
Cheers
