Sparkling wine – sparkling prosecco

For a flavor that borns with the food and ends in the goblet

Pairing sparkling wines with food first has to consider the dish’s features (fatty/ low-fat; aromatic; spicy; sweet/bitter and others) and requires a proper glass according to the type of sparkling wine.

As far as the sparkling Prosecco is concearned, that one produced by the Charmat method is usually served in classical flute, or, according to new trends, in larger glasses to unleash its potential aromas (if produced by the classical method it loses its varietal aromas and adquires those of yeast, hence it is very rare to find sparkling Prosecco produced by this method).

Sparkling Prosecco, like any other sparkling wine, should be served at a temperature of 6 ° C, so that it can be sipped at a temperature which does not exceed 8 ° C. Otherwise it would lose part of its noble characteristics of elegance and fragrance.

At the table, Sparkling Prosecco is a very flexible wine and suits both celebrating moments and happy hours, talks and bankets.

Most importantly, Sparkling Prosecco is not only a great wine between meals, but also a wonderful aperitif for each type of meal and is suitable to pair with appetizers of fish, crustaceans and molluscs. Brut Prosecco can be paired throughout the whole meal of fish (not the dessert), provided that the dishes are delicate, as well as with fish or wild herbs risotto or other similar dishes.