Veglio • 2007 • Moscato d' Asti • 731823

Italo Cescon • No Vintage • Prosecco • 281452

Sweetness is one of the easiest qualities to pick out in a wine. The perception of sweetness is, of course, based on the amount of sugar in the wine. As grapes ripen in the sun the sugar content goes up. That sugar is very important, it is what drives fermentation. Simply put, yeast consumes the sugar in the grape juice and converts that sugar to alcohol and carbon dioxide. Winemakers can stop fermentation at any time. If they allow all of the sugar to be consumed, the wine is called dry. If they stop fermentation early, the resulting wine will be sweet.

Start by taking a sip of the Moscato d'Asti. The sweetness of this wine, as well as the bubbles, should be obvious. You sense sugar most acutely on the tip of your tongue. Although there are sweeter wines, Moscato is a great starting point because it is so light and delicate, not at all overwhelming.

Now try a sip of the Prosecco. At first it will be shocking. The dry nature of this wine may seem harsh after the sweet Moscato. Give your tongue a chance to adjust, and try another sip. Focus on the tip of your tongue. Unlike the Moscato, there should be no sweetness sensation with the Prosecco.

The perception of sweetness affects many other aspects of a wine. Both of these wines have the same pH or the measure of acidity. But the sweetness of the Moscato tempers the acidity, making it seem round and smooth, like sugar in lemonade. The acidity of the Prosecco is allowed to shine through. Also, the sugar adds a bit more body to the Moscato.

Both of these wines makes great starters. Begin any meal with a glass of Prosecco or Moscato in a festive flute. They are low in alcohol, and although quite different, both are delicious.