My big store used have only one cheap Moscato type wine, which I bought and used to deglaze sautee pans sometimes instead of brandy or cognac.
Today, allora! there were about 20 types to choose from! I asked the winetender for help but she was ignorant. So, I bought two different wines and now need to figure out which one to use for that purpose.
The first is Villa Mottura Moscato di Trani 1993.
The second is Pantelleria Passato Liquoroso d.o.c. Marsala 2002.
Whichever one I don't keep over the cooker will be served with cheeses to people whose appetites exceed the primary offerings.
Un consiglio, per favore.

I'm not so expert, but I say not put the Moscato on the cheeses! th eliquoroso is a brave choice, coraggiosa insomma, but better than Moscato for my taste. Now I think, if something new jump up on my brain, I'll write you!!!! (but I hope someone sommellier write now....)

Following, a little "regolamento" for cheese and wine.....

Formaggi a pasta fresca Bianco, morbido (1-2 anni 10°C)
Formaggi erborinati Bianco elegante o rosato giovane (1-2 anni, 10-12°C)
Formaggi fermentati Rosso di medio corpo e buon invecchiamento (2-5 anni 18° C)
Formaggi a pasta dura Rosso di buon corpo e invecchiamento (3-8 anni, 18-20°C)
Formaggi piccanti Rosso di gran corpo o liquoroso (8 anni in poi, 18-20°C)

I would say taste them!
the word liquoroso on a label means that there is sugar added instead of being sweet from just the grapes. I would keep the sweeterone for deglazing and drink the drier of the two.
See you tomorrow!

Cooking in Florence
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