Sweet, Sparkling, And Seriously Kosher

Sweet can be serious, as we look at Moscato’s long road from ancient Muscat vines to Piedmont’s low-ABV sparkle, and the cobalt-blue bottle that took kosher wine mainstream. Along the way, we explain why this fragrant style became a first-love wine for so many people who once felt intimidated by tannins, tasting notes, and cellar talk—and how it still manages to honor religious tradition all while elevating the mood of the moment.

Muscat grapes harvested for aroma are gently pressed to preserve their perfume, then cooled for fermentation, which is paused early to retain residual sugar and natural CO2. All while abiding by DOCG guardrails for Moscato d’Asti. We contrast that rigor with the myth of “sugar water,” then taste it in detail—honeysuckle on the nose, white peach and citrus zest on the palate, a bright spritz, and a clean finish that invites another sip.

The story widens from Bartenura’s pop-culture breakout to a full kosher Moscato category built by Israeli and Italian producers, plus smart packaging moves like cans and splits that brought wine into spaces once dominated by beer. We address critics head-on, reframing sweetness through the lens of purpose and pointing to a future of organically farmed, site-expressive Moscato at 8–9% ABV that keeps joy while adding depth. If you’ve ever rolled your eyes at a sweet wine, this conversation might change your mind—or at least give you a new glass to share.

Enjoyed what you heard? Subscribe, share with a wine-curious friend, and leave a review to help more listeners find us. Then tell us your Moscato story on Instagram with #TheKosherTerroir or via email  TheKosherTerroir@gmail.com.

Chapters

• 0:00 Welcome, Intentions, And A Prayer
• 1:02 Why Moscato Wins First Sips
• 3:20 Ancient Roots Of Muscat Grapes
• 4:10 Piedmont Style And Low ABV Sparkle
• 5:20 Sweet Wine In Jewish Life
• 7:12 Bartonura’s Blue Bottle Breakout
• 10:20 Building A Kosher Moscato Category
• 12:02 Debunking Myths And DOCG Standards
• 14:05 Tasting Notes And Smart Pairings
• 16:12 Data, Demographics, And Packaging
• 19:10 Critiques, Rebuttals, And Pricing Quirks
• 22:00 The Next Wave: Quality And Formats
• 24:10 Takeaways, Community Stories, And CTA
• 29:28 Closing Thoughts And Final Prayer

Transcript

SPEAKER_01: 0:08

Welcome to the Coastal Terra. I'm Simon Jacob, your host for this episode from Jerusalem. Before we get started, no matter where you are, please take a moment to pray for the safe return home of all our soldiers and the full return of all the remains of our hostages. If you're driving in your car, please focus on the road ahead. If you're relaxing at home, please open a delicious bottle of kosher wine and pour a glass, sit back and relax. Welcome back, friends, to the Kosher Terroir, the show where we wander across vineyards, meet the people behind the bottle, and explore how Kosher wine tells stories of tradition, terroir, and transformation. I'm your host Simon Jacob. Today we're popping open something delicious, something that made a bridge from grapes to glass, from sacred table to social table. I'm talking about Moscato. Think back for a moment to the last time wine surprised you. Maybe a bold red that made you sit up, or a crisp white that whispered summer breeze. For many drinkers in our community, that first wow, I like this wine moment came with something lighter, sweeter, and friendlier. A wine that said you don't have to know everything to enjoy something. You don't need to lean back, judge the tannins, view the legs, just sip, smile, and relax. And maybe that wine was Moscato. Picture this, the azure blue bottle of a particular brand, sitting on the Shabbat table in Brooklyn, then showing up in the VIP bottle service display in Miami. Picture someone's first date, a rooftop bar, a wedding reception. They didn't order the heavy cab, they ordered the sweet sparkler. Dozens of discovered moments where wine ceased being intimidating and became approachable. And so the question looms, is Moscato just sugar and marketing, or is there meaning, craft, and substance behind it? Over the next few minutes, we'll travel from the ancient Muscat vines of Piedmont to the sun-drenched Galilee and Judean hills. We'll explore how a grape that's been growing for a millennia found a new life in kosher wine. We'll drink, we'll analyze, we'll unpack love and criticism. And yes, by the time we finish, I hope you'll not only understand Moscato better, but I hope you'll be inspired to reach for it, explore with it, and then go further. So go ahead, grab a chilled bottle, or even better, pop a can. Make yourself comfortable, and let's begin. Let's wander back in time to a place where vines grew wild and people discovered their power. The grape at the heart of the story is a muscat blan a petite gran. Its name hints at small grains, little berries, intense aromatics, and this grape family is ancient. Archaeologists have found muscat vines in Egyptian tombs. Records show Greek ships carrying muscat wines across the Mediterranean. That means this grape, new trade routes, cultural exchanges, and quiet dinners long before modern branding existed. In Piedmont, Italy, winemakers started refining it into something special. A gentle, soft, sparkling Moscato de Asti. They recognized the perfume-like aromas of honeysuckle and the softness of peach, the brightness of lemon zest in the muscat grape. But they didn't turn it into a heavy, serious wine. They stopped fermentation early so that the natural sugars remained and the alcohol stayed low, often around 5%, allowing the wine to keep its lively sparkle. Now here's where Jewish history intersects in interesting ways. Sweet wines have always had a home on Jewish tables, from Malvasia in medieval Italy to sweet muscats in the Levant, to dessert wines in twentieth century Palestine. Why sweet? Because historically sugar meant security, preservation, celebration. A sweet wine didn't spoil as fast. It brought joy, it reminded people of the land, of abundance, and of blessing. When kosher wine producers looked for styles that were forgiving, approachable, and fun, ideal for Shabbat meals and simkas, they found a perfect candidate in the Muscat family. Light alcohol means easier to integrate in meals. Sweet means less barriers to entry for someone who says, I don't like wine yet. Let's paint a specific scene. In the 1950s, Israel, a winemaker in Galilee experiments with muscat grapes under a modest oak tree. He says to his apprentice, make it sweet, make it happy, make people smile when they pour it. That mindset was less about competition and more about community. The wine is part of the gathering, children laughing, grandparents telling stories, plates being cleared, so the origins of the style are both noble and joyful. Another anecdote in Piedmont, Italy, one wintner used old horse drawn presses in the 1920s in early fermentation tanks that were wooden. The resulting Moscato d'Asti was so aromatic. Locals nicknamed it vino di flore, flower wine. It wasn't about robustness, it was about delicacy. It was an aesthetic carried into the kosher versions too. So when you pour Moscato today, you're tapping into a lineage of sweet wine that spans geography and centuries. It's not accidental, it's very much by design, and that brings us to its modern rise. Here's where the tale gets commercial and cultural. In the 1980s, in New York's kosher wine corridors, there was a quiet revolution. A major importer, Royal Wine Corporation, believed that kosher wine didn't have to be just red, or dry reds, or bargain blends. They imported an Italian Moscato from Piedmont and positioned it under a new label, Bartonura. The bottle was striking, bright cobalt blue, gold accents, Hebrew text, something that stood out on the shelf. The sweet taste made it easy for people who didn't drink wine to actually enjoy wine. Cue the 1990s and early 2000s. Shabbat tables, college parties, celebrations. It spread. And then the pop culture caught wind. Hip hop artists name checked the bottle. Nightclubs featured it. Suddenly kosher wine broke outside the community and into the broader lifestyle space. To quote an unnamed Italian export manager, we went from selling 10,000 cases a year to hitting six figures almost overnight because suddenly people weren't afraid of the bottle. Today industry estimates place Bartunur Moscato's annual volume at around 10 million bottles. 830,000 cases approximately. That makes it not just the leading kosher wine. It's arguably the biggest. In the kosher segment, it's a star. But the ripple effect is equally important. Israeli producers noticed. Carmel launched their selected moscato and later their buzz flavored line. Tepperberg introduced a Moscato White and Moscato Red. Dalton created their Canon Moscato, and many others followed, including some Italian labels. Together they built a global kosher moscato category. In the US, the kosher wine shelf expanded. In Israel, weddings and parties adopted sweet light moscados. In the UK, the kosher wine importer shelves shifted to include bubbly cans and chilled singles. Here's the key insight. Volume doesn't mean compromise. While Moscato became a mass market star, many of these producers maintained kosher certifications, maintained real wine production, and actively marketed to new consumers rather than solely chasing novelty. A winemaker from a family-run vineyard in the Judean Hills told me over lunch, when we planted Muscat vines, neighbors said we were making candy, but then they tasted it, light, fresh, and before you know it, they passed the bottle around and said, This is wine too. So the rise of Kosher Moscato is part social, part cultural, part economic. It's a lesson in how wine can adapt and thrive in a faith-based ecosystem, and then leap into the mainstream culture. So let's dig a bit deeper now, tastefully and truthfully. Myth one Moscato is just grape juice with sugar and alcohol added. Reality, many, many legitimate moscados are real wines, fermented, regulated, and traceable. The same rules of viticulture apply grape variety, terrois, fermentation, aging if any, and bottling. The main difference is style, lower alcohol, higher remaining sugar, and sometimes a gentle sparkle. Italian Moscato d Asti is a protected DOCG designation where law demands grapes grown in Piedmont, sparkling, semi-sparkling methods, and the Naby V, an alcohol by volume around five to six percent. Israeli muscat wines are serious as well, often made from muscat canali or muscat of Alexandria grown in the Galilee, Golan, or the Judean Hills. Production is similar to any other wine. Muscat grapes are harvested when aromatic and ripe. They're pressed gently to preserve fragrance. Cool fermentation tanks are used to slow yeast activities. Fermentation is stopped early, cooling or filtering, so residual sugars remain. Some producers retain natural CO2, the charmat method, to deliver sparkle. Others simply tank ferment it to retain a light fizziness. Bottled, they all bottle with low ABVs between 5 and 6% to maintain the fragrance and sweetness. If you compare that to jug wine or fortified blends, those may use added sugars, flavoring agents, or reconstituted juices. But in contrast, respected kosher moscados tend not to take that shortcut. They rely on muscat grapes, aromatic juice. That's a key truth. Now for some tasting time. I'd like for you to envision your glass in front of you, or go ahead and pour if you have one. The appearance pale gold, sometimes with a silver hue. In light, the bubbles may form a delicate ring around the rim. The aroma or the nose is honeysuckle, orange blossom, white peach, a hint of apricot, maybe even a whiff of mint or lemon zest. You might even detect lychee or pear skin. In the palate, the taste. The first sip is light-bodied. There's a soft spritz of sparkle if the producer kept the CO2. The sweetness is clear but balanced. It's not usually syrupy unless it's flavored or an after dinner style. The acidity keeps it fresh. Its finish is clean, delicate, lingering. Little note of blossom or sweet citrus, not heavy. It doesn't ask for chewing. It invites sipping and smiling. So what would you pair it with? Here are a few suggestions that you might not expect. Spicy Sejuan chicken. The sweetness cools the heat. Brie or camembert with fig jam. The sweetness echoes the fig and the acidity cuts. Fresh fruit salad with mint. The wine mirrors the fruits, elevates the mint. And of course, an eclair or a light lemon tart. A sweet dessert partner that doesn't overpower. It's also perfect chilled. My favorite. Pour it over ice with friends, laugh, talk, and pour it again. It's just great. Sometimes wine doesn't always need gravitas. Sometimes it just needs a glow. Here's an insider tidbit. One Italian producer told me they once tasted a batch of Moscato and said, this is too sweet even for us. But if you dilute it slightly, they found it soars among first-time consumers. He said we realized we were trying to make wine for critics. Instead, we should be making wine for enjoyment. So yes, it is wine. Real grapes, real fermentation, real craft, and yes, it's easy to enjoy. That's the brilliance. Now let's unpack the numbers and the demographics, because as someone who's tried to distribute wines in the past, I found the data tells an amazing story. In North America, the kosher wine segment remains relatively small compared to mainstream wine. But within it, Moscato has carved out a massive share. Industry estimates suggest roughly 25 to 30% of kosher retail wine volume is Moscato or Moscato style. Just think about that. One quarter to nearly one-third of the shelf space. That's huge. In the US, the typical retail for a normal 750 milliliter kosher moscato falls in the$12 to$17 range. For example,$14.99 to$17.99 for premium Italian kosher moscato. That's Bartonura.$11.99 to$13.99 for valued tier Israeli Moscatoes, like in Carmel. Compare that to a bar cocktail, often$12 to$15 for one drink, or a bottle of mid-tier dry wine,$20 to$30. Moscato is accessible. Typical ABV, alcohol by volume, is around 5%, as we've said. That means that each sip gives you the wine experience without the heavy buzz. In a wellness era, that's a big plus. It fits brunches, poolside afternoons, and lighter evenings. Millennials and Gen Zers, drawn to sweet, approachable, portable, Instagram friendly packaging helps. Women, especially younger women, as the surveys show, have a higher uptake of moscato in kosher markets among female drinkers compared to heavier reds. And lifestyle consumers, outdoor gatherings, festivals, backyard parties. Moscato fits the casual mood. In order to attract that specific demographic, Bartonora has gone into some innovative packaging. The first is they created single serve, 250 milliliter cans that they package as a group of four. They also have 1.5 liter magnums. Also 375 milliliter single serve bottles, as well as sleek chilled crates with bright labels, again targeting the younger drinkers. The production geography for Moscato is in Italy, in Piedmont, Moscato d'Asti, the DOCG, and Lamardi. In Israel, in the Galilee, the Golan Heights, the Judean Hills, Muscat vineyards are planted specifically for sweet, low ABV wines. In the United States and California, their kosher producers making muscat or muscato style wines in Lodi and the Central Coast. So why is it such a strategic product? Mainly because for distributors it has a high turn rate, sweet, crowd-pleasing, and less cellaring, if any sellering required. It has a cross demographic appeal with both faith-based buyers and mainstream consumers. It also follows the trend of lower alcohol, sweeter taste, especially when it's in its convenient pickup and drink packaging. Another story one of the distributors told me was when they launched the four-pack cans in 2019, they placed them next to the Kraft beer in Jewish community stores. Sales surprisingly exploded, people buying for summer barbecues, lake days. That cross-channel placement was significant as wine entered spaces previously reserved for beer. One woman in New York told me that this was my first wine that I liked. She'd been drinking beer over the years until someone handed her a chilled kosher moscato, and she said, Oh, I can do this. At a recent summer wedding, instead of heavy wine, we served sweet Moscato. Guests danced, spilled, laughed, and remembered the day. Social media snapshots, showing bright bottles, pastel labels, Instagram feeds full of youthful energy. Moscato has become the image friendly wine. Koshu Community Dinners Because it's sweet and low alcohol, it bridges generations. Grandpa may prefer his Cabernet Sauvignon. Cousins prefer their craft beer, and the younger guests go for Moscato. All around the same table. So what are some of the critical voices? It's too sweet to be serious wine, Samalier once told me. I won't serve Moscato to my clients. It lacks structure. It's a gateway wine, not a destination, some critics say of Moscato. It's just for novelty, another commented. It's an Instagram wine, not a seller wine. It's not even being marketed properly. The unit price for a twenty four can case is worse than a four pack. Yes, we caught that anomaly too, and we will discuss it later. All that said, here's how I respond to both the negative and positive opinions. Sweet wines have always been serious. Think of Sauternes, Toket, Twenty Ports. These were revered. The issue isn't sweetness, it's expectation. If you expect bold tannins, spine chilling minerality, then yes, Moscato will disappoint. But if you expect joyful, aromatic, sociable wine, it can exceed. One winemaker told me we made our Moscato thinking of a dinner table. It must make people talk, connect, smile. It was never meant to sit in the cellar. That shift in purpose is extremely powerful. Also, the gateway critique. I say good. Let's get more drinkers into wine culture. If Moscato is the door, let's walk through it together and explore the rest of the hallway. And yes, there are pricing oddities. Like our earlier example, the 24 can case sometimes costing more per can than the four-pack. It's a distribution and retail anomaly. It's not a product flaw. It points to the fact that the kosher market still has idiosyncrasies, supply chain quirks, niche import markups, and packaging premiums. Distributors don't want you to know, but if you'd want 24 cans, don't buy the 24 can case at$129.99. Because of a marketing anomaly, buy six four packs and save more than 30 bucks. Please just let that be our little secret brought to you by the Kosher Terrois. But let's look ahead now, because Moscato isn't done. In fact, I'd argue it's entering its most interesting phase. In Israel's Judean Hills in Galilee, younger winemakers are planting muscad vines with organic or biodynamic methods. They're placing emphasis on vineyard elevation, cooler night temperatures, longer hang times. The resulting moscados are cooler, fresher, less syrupy, more refined. Imagine a premium moscato with an 8 to 9% ABV, a little sparkle, a little depth, still sweet, but with terroir expression. The canned culture isn't going away either. Expect multi-canned cartons, mixed flavor packs, peach moscato, mango moscato, and even single serve glasses targeting festivals, food trucks, urban picnics. The key is accessibility and quality, so the younger consumer doesn't think they're compromising by choosing this format. Labels are becoming lighter, fonts more modern, and colors pastel. New social campaigns focus less on what does this oak aging impart, and more on who are you with? How are you feeling? Moscato fits the lifestyle. A day date in the park, a lovely brunch with friends, an open-air rooftop barbecue? It all means kosher wine is not just for the synagogue shelf. It's part of the weekend mix. But can the perception of Moscato be elevated? Some producers are highlighting vineyard sites, grape clones, residual sugars, and ABV, and some even pairing suggestions. Imagine a kosher Moscato reserve made from old vine muscat, limited to 300 cases, bottle-aged with an 8% ABV. Not just a party wine, but something collectible that elevates the category while still preserving its entry level value. In global trends, sweet and semi-sweet wines are growing globally on a compound annual growth rate basis of between 10 and 11%. Moscato can ride that wave, but especially if kosher producers export to non-Jewish markets and emphasize low alcohol, fruit forward taste, that opens doors for kosher wines beyond the niche. One final note, in our current moderation culture, in many parts of the world people drink less but expect better. A 5% ABV, sweet wine, served chilled, fills that gap. You can enjoy the ritual of wine without waking up the next morning with regret. That's a powerful positioning. So as you pour your next glass, remember, Moscato is not at the end of its journey. It might just be at its beginning. Here's what I hope you take away from our time together. Moscato isn't just the sweet wine you pass by in the store. It's intentional. It's crafted to bring people together, to lower the barrier, to make wine welcoming. It's rooted in tradition, ancient Muscat vines, reimagined by modern kosher producers and embraced by younger drinkers who aren't afraid to chill it and enjoy it. It's proof that kosher wine can be fun and credible, that you don't need to start with the heaviest red to feel like you're part of the story. If you're new to wine, let moscado be your friendly handshake. Let it say welcome in, you belong. And if you've been in the wine world for a while, pour it chilled, let it surprise you. You might find nuance in its sweetness you didn't expect. Before you go, I invite you to share your Moscato story. First step, first bottle, tag us with hashtag the Kosher Terroir on Instagram or at the Kosher Terroir on Twitter. Tell us where you were, who you were with, what made you smile. If you enjoyed today's episode, please subscribe, share us with a friend who's wine curious, and leave a review. Your support helps us keep exploring, keep educating, and keep sipping thoughtfully together. And don't forget to check out our previous episodes, where we've dug into sustainability in Israeli vineyards, explored hidden varietals like Carignon, and met winemakers who are reshaping what kosher wine means. You'll find links in the show notes. I'm Simon Jacob. Thank you for joining me on the Kosher Terroir. Until next time, stay curious, keep raising your glass, and try serving Moscato, especially chilled. This is Simon Jacob, again, your host of today's episode of the Kosher Terrois. I have a personal request. No matter where you are or where you live, please take a moment to pray for our soldiers' safety and the complete return of all of our hostages remains. Please subscribe via your podcast provider to be informed of our new episodes as they are released. If you are new to the Kosher Terra, please check out our many past episodes.