Have you been to the farmer’s market lately? If you have, you know the distinctive aroma of ripe, local peaches. The smell wafts into the air from the peach stall and draws you in. Go ahead; buy a bag, a basket, as many as you can carry. These are the real deal; they smell like peaches, they feel like peaches and best of all, they really taste like peaches. Juice running down your chin, can’t be beat, farm fresh peaches. Most people think of Georgia as the land of the peach, but South Carolina has its claim on the fruit. Inman, South Carolina is the fresh peach capital of the world!What could this possibly have to do with wine? Well if you slice those juicy peaches into a bowl with some freshly whipped cream and pour yourself a glass of Italian moscato, you have a small piece of heaven waiting for you. Moscato is Italy’s dessert in a glass and is traditionally served after a meal of pasta and a bold red Italian Wine. The Italians serve moscato as a palate cleanser, and enjoy it after a meal with Panetonne, an Italian cake; but that’s only because they don’t have any South Carolina peaches. This wine is a pleasure waiting for a ripe South Carolina peach! Purchase a bottle of Meda Margherita Moscato d’Asti from Piedmont Italy for $18.99. This wine won a gold medal at the World Wine Championships in 2008 and is rated an exceptional value. A pale golden straw color, moscato exudes fruity and floral aromas of peach blossom, orange spice tea, honeycomb, and apricot jam. The follow through is supple and crisp, with a tangy medium body, excellent depth and length and a touch of sweet apple. The finish is a long refreshing fade that is fruity, not sweet. Moscato is made from the muscat grape and is different from other dessert wines because it is fizzy, not fully sparkling. The Italians describe moscato as “frizzante” and it has a low alcohol level and is light and soft on the palate. The flavors are particularly enhanced when served with cream desserts and fresh fruits.Right now, you can and you should get your peaches from the farmer who grows them. While grocery stores are carrying local peaches now, the peaches at the markets are fresher and cheaper. Get to the markets early because these fresh fruits sell out quickly. Your fruit is ripe when it gives to gentle pressure and is very aromatic. Soft peaches an be stored in the refrigerator for about a week, but make sure they are ripe before you refrigerate, or you will halt the ripening process and make the fruit mealy, dry and tasteless. Never place peaches in the sun or store them in a plastic bag as both actions will hasten decay. To peel peaches, plunge them in boiling water for about 10 seconds then into cold water. The skins will slip right off. Then you can make a wonderful peach pie, peach crumble, peach upside down cake or just slice and eat. The following recipe will pair perfectly with the moscato and will have you and your guests begging for more:Fresh Peach Pound Cake 1 cup softened butter3 cups sugar6 eggs3 cups all purpose flour¼ teaspoon baking soda¼ teaspoon of salt½ cup sour cream2 cups peeled chopped fresh South Carolina peaches1 teaspoon vanilla extract1 teaspoon almond extractPreheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl combine all dry ingredients. Mix together sour cream and peaches. Add dry ingredients to butter mixture alternatively with sour cream and peaches. Beat well after each addition. Beat in vanilla and almond extract.Pour batter into prepared pan and bake for 70 to 80 minutes or until cake tests done. If it is done a knife inserted into the center will come out clean, or the cake will spring back from a light touch.Let the cake cool. Serve a generous slice on a plate with a few slices of fresh peaches and a dollop of quality vanilla ice cream. Chill the moscato; garnish a Champaign or white wine glass with a slice of peach.Bellisimo!
