A Little of the Bubbly

November 29th, 2008 by Jeff

Featured in today’s show:

  • Adami Prosecco from northeast Italy
  • Avinyó Cava from Catalonia in northeast Spain

Recommended food pairings from The Som:

  • I love Prosecco as sparkling wine for blending. It tends to be very crisp and clean and the better ones have a nice citrus note that brightens up everything. Try this classic Bellini recipe at your next brunch. The peach and sparkling wine combo should be perfect with anything egg based. I made this last New Years and it was gorgeous.
  • Cava works well with anything salty and/or eggy. Beef Lo Mien also fits the bill pretty well. Lots of salty, dense flavors that the ripe fruit and sparkling acidity would clean off of the palette like a hot knife though butter. There is reason that sparkling wines have become famously consistent with New Years breakfasts and brunches. Egg, bacon, and potato based dishes are perfect with the flavors and textures of sparkling wine.

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