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Unlocking Prosecco's Potential
So this week Alan and I hopped on a train to London to attend the London Wine Fair: the UK’s leading drinks trade event. As well as trying some stunning wines from the lesser known wine regions of the world (blog coming soon) I also joined fellow bubble enthusiasts at the ‘Unlocking Prosecco’s Potential’ Seminar.
I wanted to discover the secret behind successfully pairing Prosecco with a diverse range of flavours. It came to my attention before the seminar that lots of people either avoid food when drinking Prosecco or stick to the same old ‘delicate fish and fresh fruit’ tale.
The first question to ask when choosing a food is ‘what type of Prosecco will I be drinking?’
This is quite important as Zero Dosage, Brut, Extra Dry and Dry Prosecco’s posses different characteristics. To keep things simple and sweet I’ve listed the style of Prosecco along with a suggested pairing from top Chef Danilo Cortellini.
Pairing: Grilled fish and artichokes
Containing less than 3 grams of sugar per litre, this is the driest style of Prosecco. Confused yet?
Whilst the Prosecco styles below are called ‘Extra Dry’ and ‘Dry’, they are actually sweeter. ‘Extra Dry’ contains around 17 grams of sugar per litre, with ‘Dry’ containing 32 grams. So when you see a bottle of Prosecco with the words ‘Extra Dry’ don’t be fooled.
Pairing: Spicy marinated prawns with cream cheese
This pairing surprised me the most. I can honestly say that whilst I have paired Prosecco with Asian spice before, I have never intentionally paired it with cheese. However, it worked and tasted great!
The slight sweetness and creaminess of the cheese cuts through the dryness of the Prosecco whilst the marinated prawn adds a pleasant fatty taste to the dish.
Pairing: Beef tartare with marinated egg yolk
This was an interesting one for me as I would never usually pair Prosecco with rich meat. The sweetness from the Extra Dry Prosecco balanced out the saltiness of the marinated egg yolk.
I would point out that whilst beef tartare is quite rich it is also very delicate in it’s preparation. I would not advise that the best pairing for Italian fizz is a steak however!
Pairing: Goats cheese and powdered beetroot
More cheese! It was really refreshing to see this as the general consensus is that cheese is for red wine or port. So the next time you grab the cheeseboard, forget the red and go for the fizz.
Pairing: Asparagus risotto
You may have heard that Asparagus is a tricky one to pair, yet is has become apparent that it’s difficulty is based purely on how you prepare/cook it. Frizzante was the black sheep in this tasting as it is a Prosecco that is semi-sparkling rather than full sparkling (Spumante).
By the end of the seminar I learnt that the best style of Prosecco for pairing with a diverse range of flavours was definitely the Extra Dry. It lends itself to beef tartare, rich cheese and even creamy desserts like Tiramisu.
However despite an in depth seminar discussing the best flavours and textures to pair with Prosecco, my favourite line from Chef Danilo Cortellini had to be…
‘Eat what you like, drink what you like!’
Enjoy our Extra Dry Molvino DOCG Prosecco for less than a tenner. Free delivery available over £100.00.
Or mix it up and try our Molvino Spumante Pinot Noir Rosé.