Most people think of sparkling wines when it is time to celebrate festive times. Furthermore, we also find them to be quite amazing with foods. We have asked VINO Chef Keith Endo to pair foods to a quartet of our favorite non-Champagne bubblies. Yes, this will be–pure enjoyment–on an early Sunday night, so one can go home and sleep early. Let’s get together and hang out.
WINE: Flor Prosecco—Italian Prosecco has grown to be one of the top wine imports into the U.S.. sadly, that means there is a growing number of mediocre renditions coming in. here is one whose intent is to be delicious, light, crisp, flirtatious & completely refreshing. It comes from the iconic restaurant family of Bastianich. We wanted to show how food friendly good ones can also be.
Charred Cabbage–braised vegetable/chicken jus
WINE: Breton Vouvray Brut “Dilettante”—Vouvray is located in France’s Loire Valley and is the home to the world’s finest Chenin Blanc based wines. The best are wonderfully alive, exciting and a burst of synergy between the Chenin Blanc grape variety and limestone soils it is grown in. Catherine Breton takes this wine to another level through the “traditional” (Champagne) method, adding fine bubbles and much more excitement and pizazz to an already bright eyed and bushy tailed wine. There really is no wine like it. While we think Vouvray and shellfish are made for each other, this wine takes that idea to another level.
Seafood Sausage—roasted, fresh herbed fingerling potato bits, braised leeks, corn relish & truffle butter
WINE: Scammacca del Murgo Brut Rosé—The wines of Mt Etna, down in Sicily are exploding in popularity among the sommelier community, both in the U.S. and across the world. There really is magic created between the native Nerello Mascalese grape variety and the volcanic soils of Etna. The Scammacca family have been toiling their vineyards in the shadow of this active volcano for well over 100 years. Their masculine, stony bubbly is 100% Nerello Mascalese, aged for three years on the fine lees, ala metodo classico. What a real treat! Nerello Mascalese is a grape variety typically used to produce hearty, masculine, savory red wines. In this case, however, it is used to produce this very refined, yeasty, completely refreshing sparkling pink wine. In short, masculine, savory, crisp & completely refreshing….is why we paired this wine with this dish.
Braised Spanish Octopus—squid ink linguine tossed with braised celery, onions and fennel with espelette pepper
WINE: Elvio Tintero Moscato d’Asti “Sori Gramella”—Moscato d’Asti is a very special, unique wine, which has a razor edged tetter totter between sweet & sour, in a very uplifting, airy manner. At its best, there is really no other wine like it. This is one of our absolute favorites!
Pineapple Panna Cotta—mango sorbet & grilled Moroccan spiced apple bits