The bottles, glasses and combinations that will make your parties even bigger to celebrate Christmas and the new year with an unforgettable toast
The lights are lowered, the tension rises and it is impossible not to look with the eyes the person we want to shake at the stroke of midnight. In the hand we hold a glass, with the other we place the last taste, free your mind and prepare for magic, but … stop. Let's take a step back.
How much time have we devoted to the preparation of this moment? We have taken care of every detail that will make our toast impeccable and full of joy? Or have we devoted ourselves to other things, forgetting how fast the clinking of the glasses would come and start the celebrations? We are still in time because the end of our history is perfect. Here how to make Christmas and New Year's toast following a few simple tips and relying on bottles that taste like party.
The flute
Very often we underestimate the importance of the glass. Yet it is essential to choose the best guest possible for our wines and prepare it for the best party. If you want to be on the safe side, bet on one elegant wide flute in transparent glass that will allow everyone to admire the color of the wine and smell its scent. Before bringing it to the table, wash it with hot water, taking care to always grab it from the cup and never from the stem and pass it gently with a non-abrasive sponge soaked in a neutral, non-perfumed detergent.
After this operation, we will rinse it carefully and dry it immediately with a clean, dry cloth. This operation should be carried out with greater care if the glasses that you bring to the toast are new or closed for a long time in the window.
The bottles
An important toast requires a wine that knows how to transform itself into the soul of the party, but which at the same time guarantees high quality and a sure result. We want to uncork with our eyes closed and the best way to do this is to rely on the experience of one ancient method and a rigid disciplinary like that of Franciacorta. A wine harvested by hand, gently pressed and subjected to the first fermentation which is then bottled and subjected to a second fermentation in a horizontal position and then move on to the final stage of aging. Chardonnay or Pinot Nero and Pinot Bianco (up to a maximum of 50%): la magic formula of wines that bear the DOC it starts from these grapes, but owes its refined results also to the classic method imposed by the disciplinary, to the time dedicated to the evolution of each wine and to the rigor that characterizes each passage.
For this year's toast we are oriented on Satèn, one of the most elegant and refined types of Franciacorta. Chardonnay and Pinot Bianco meet in a harmonious and soft wine, produced exclusively as Brut and characterized by less pressure in the bottle (under 5 atmospheres). The very fine perlage, the scent of ripe fruit and the delicate notes of white flowers and dried fruit these are just some of the typical characteristics of a savory and fresh wine, but soft and delicate like the silk it inspires.
In the pot
The wines we have chosen for the toast of the holidays are pleasantly accompanied by all the recipes that we bring to the table traditionally on special occasions. But if you want to put in your menu a dish that seems born to marry a good glass of Franciacorta, follow the recipe of grilled octopus. A triumph of elegance and lightness with a decisive character.
Ingredients for 4 people: 2 tentacles of boiled octopus, a bunch of parsley, one of chives, one of marjoram, one of fennel, peeled almonds, a grated Grana Padano, extra virgin olive oil, a slice of toasted and diced whole wheat bread
Method: prepare the sauce by blending the herbs with peeled almonds and oil and set aside. Take the tentacles and put them in the grill for a few minutes, taking care to protect them with baking paper. At this point, serve a tablespoon of herb pesto and place three tentacle washers on it, which we will cut. Complete with the diced bread, a little oil and a few sprigs of marjoram.
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