Prosecco Valdobbiadene Sparkling Wine and Food Pairing
Do you know which wine pairs perfectly
with fresh calamari? Yesterday, WineScribbles own organic fishermen
Vassilis brought us freshly caught squid. There is only one response to a calamari
feast… Bring out the bubbles! And make sure you stick around until the end for
my bonus bit of wine trivia about Prosecco cocktails. Hey Tasters! This is Annabel McVine.
Welcome to the WineScribble youtube channel. The home of wine applied. We have
two ten euro bottles of Prosecco to compare. At Piccini DOC extra dry,
which in sparkling wine language actually means slightly sweet! And a
Tinazzi Valdobbiadene DOCG Brut, which means dry. We wanted to find out
which would taste best with the calamari feast we have prepared for lunch.
Let’s jump right in and talk about the squid, the salads and the sauces we
paired with our Prosecco. The fried squid rings were fresh and buttery soft.
Marinated in buttermilk and flavoured with salt, pepper and paprika.
I used the recipe from a favourite blog. The link is in the description below.
Alongside we had two dipping sauces. One was homemade tartar and the other a
blended, roasted red pepper and mayonnaise dip. On the table there was
also a bowl of black olives, a salad topped with walnuts and sliced pear, and
fresh black-eyed peas with mint and feta cheese.
Now let’s discuss my wine choices for pairing with his meal. First the extra
dry Piccini Prosecco. This has a really great nose! Aromas of melon, pear, apple and a hint of
apricot, which give this wine a really summery scent. It tastes crisp and
refreshing, a little sweet; and the light mousse is extremely pleasant on the
tongue. The Piccini is light bodied and has a fast finish. At 11 percent alcohol
content, this is perfect for lunchtime tasting. Our second wine is the Tinazzi Valdobbiadene. This is dry, with very delicate aromas of peach and pear. The
mousse is fine in the glass and leaves a lasting fresh tickle on the tongue. Like the Piccini, the Tinazzi Prosecco is also 11%t alcohol and has a playfully light body but the Tinazzi has a slightly longer finish. This comparison was a especially fascinating.
Though both wines pair perfectly with our butter rich calamari rings, each
bottle played well with different side dishes. The slightly sweeter Piccini
loved the walnut and pear salad. Matching perfectly the nuttiness from
the walnut and the pear aromas. The Piccini also worked very well with the
red pepper mayonnaise sauce lightening up the throaty richness, and making
friends with the smoky fruitiness of the roasted red pepper. On the other hand, the
more savoury Tinazzi made friends with the saltier elements of the meal.
The tartar, the feta cheese, the olives, and the fresh bean salad brought out the
wines shy fruit, allowing the sweeter note of the wine to emerge
by contrast. The Tinazzi Prosecco also really came to life when we spiked the
paprika battered sweet rings with a spritz of fresh lemon.
Just this once I am tempted to call this a draw. I would happily taste either
of these wines again with a fresh calamari lunch. If absolutely pressed, I
would say the Tinazzi has a slight edge over the Piccini in terms of acidity,
adding to the crispness of the tasting experience. But whichever way you call it,
Prosecco and squid are a match made in culinary heaven. Wine tasting is loads of
fun! If you want to try it for yourselves, and I can’t recommend the experience
enough, grab a copy of our free PDF, the WineScribbled tasting sheet. It will
empower you to take sensory notes while you taste wine. And for more pairing
videos check out our ever-growing wine and food pairing playlist on YouTube. You
may have noticed that sparkling wines have unusual mushroom shaped corks and
that you never see one with a screw cap. If you find corks and screw tops
fascinating, we have a video that helps you understand the significance of corks
versus screw caps. I have left the link in the description below. And now for my
bit of trivia about that cheeky favourite cocktail: the Prosecco Bellini. Did you
know that the elegant Bellini cocktail was invented in Italy in 1948. Giuseppe
Cipriani, the founder of the original Harry’s Bar in Venice named it Bellini
because the delicious pink colour reminded him of the toga a saint is
wearing in a 15th century painting by Giovanni Bellini. I find it just a little
bit ironic that the cocktail that is guaranteed to put everyone in the
devilish mood, has such saintly provenance.
So Tasters if, you liked this video let us know. Click on the like button below,
share it with your friends and, subscribe to our YouTube channel now. And remember:
Those who drink get drunk; those who taste feel sublime! I will see
you in the next video Do you know what the biggest problem is
about making a video with sparking wine? It goes flat before I get to taste it!