2004 Castoro Cellars Muscat Canelli
For the 20th edition of Wine Blogging Wednesday, being hosted by Wine for Newbies (thanks!), I decided to grab a Muscat to coincide with the theme this month, “off the beaten path whites”. It’s a varietal I haven’t had much of, as I don’t usually drink sweet wines. But, at the right time, with the right food, this grape can make a pleasant addition to any meal. Pairing it is simple: you need something spicy. The residual sugar cuts right through the heat, calming your palate down while preparing you for another bite. The 2004 Castoro Cellars Muscat Canelli worked perfect with some spicy Thai food. I took this bottle with me to a friends house whose food never fails to please. The Pad Thai seasoned with chili sauce forced us to chase each bite with another palate cleansing sip. For occasions like this, Muscat is a must have for your cellar.
Castoro Cellars seems to be making some really nice wines, as I have enjoyed their Fume Blanc on another occasion. A rather new winery in Paso Robles, CA, they seem to have found a good combination of quality wines at an affordable price, a great spot to be in if you want to compete in the global market.
The husband and wife team of Niels and Bimmer Udsen established Castoro Cellars with the goal of producing world-class wines from Paso Robles-appellation grapes. Each vintage presents a new challenge and Niels is more than willing to constantly and creatively experiment. This on-going research is only one of the things that ensures they meet their goal.
Niels’ long-time nickname “Beaver,” evolved further when he was working in Italy and his friends soon took to calling him “Il Castoro,” which is beaver in Italian. The name and the motto stuck. Castoro Cellars’ “dam fine wines” sport a picture of a beaver on each label.
Affordable wine, with screw caps, and a beaver on the label? I’ll definitely be trying more.
The Wine: 2004 Castoro Cellars Muscat Canelli
Closure: Screw Cap
Price: $4.99 (On sale at Trader Joe’s)
Notes: A nice aroma of apricots and tropical fruit, good acidity with lots of honey and plum flavors on the sweet palate, a nice crisp finish, would work great with spicy food or a light fruit dessert.
Score: 86 pts
Website: www.castorocellars.com
April 13th, 2006 at 8:45 am
Mmm… I’ve been thirsting for Muscat of late. And now I want Pad Thai!
Some of the Italian muscatos I’ve tried can suit any occasion. Slightly bubbly d’Asti as a aperatif or thick and rich Passito-di-Pantelleria after the meal. And here you provide another convincing setting for the grape — right in the middle of dinner. And from a unexpected region to boot.
This WBW has been great in offering pairing ideas for exotic cuisine. I discovered that some of these off-the-beaten track whites are able to stand up to spicy Indian dishes and more.
April 13th, 2006 at 10:03 am
Marcus,
I couldn’t agree with you more, WBW is a great way to learn about wine, almost forcing you to buy wines you normally wouldn’t even try.
Thanks for the tip, I’ll have to give Passito-di-Pantelleria a try.