Tag: bubbles

New Year's Eve in bubbles: what to choose and what to combine – Italian Cuisine

Sparkling wine or champagne? Here are ten proposals to celebrate the last of the year and as many recipes to combine for your dinner

There is no party without it bubbles. But which ones to choose? Wine shops and supermarkets are overflowing with labels, not to mention the almost infinite variety that e-commerce offers with wineries and specialized platforms, now able to deliver your favorite or desired bottles home in a few days. Finding your way around the selection is not easy, especially if you want to try something new. The winemakers of the Bel Paese offer a very wide choice of sparkling wines both classic method (that of champagne and Franciacorta, with refermentation in the bottle) and Martinotti (that of prosecco, with refermentation in steel tanks). But for those who want to broaden the borders, it is Champagne it is an excellent alternative, especially with this year's vintage wines and rosés. During the holidays, according to the observatory forecasts Ovse (Economic Observatory for wines and sparkling wines), almost 70 million bottles made in Italy will be uncorked in Italy, at a cost of 610-620 million euros. Lower expenditure for bottles from beyond the Alps.
Here are the 10 bottles of prosecco, classic method sparkling wine and champagne with the comment of Enrico Mazza of Sommelier Coach, and our advice on bottles and combinations for a last year with a bang … at least for the palate, which he will thank.

New Year's

A Prosecco? Yes please!

"For the appetizer, choose a Brut or Extra-dry type, so that it is not too sugary, even better if in the Prosecco Superiore DOCG version, where the taste notes are even more complex and interesting".

Masottina R.D.O. Ponente 2020 Brut – Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG
Fresh and varied bouquet with notes of bergamot, white pulp fruit and acacia flowers. The palate offers fresh and delicate floral fragrances enhanced by pleasant mineral nuances. Pairing: cold appetizers.

The Cuvèe of the Founder Graziano Merotto – Valdobbiadene Prosecco Superiore DOCG Brut Millesimato 2020 50th Edition
A bottle homage to the founder for the first 50 years of activity: it releases on the nose immediate notes of white fruit and citrus, pleasant floral sensations accompanied by a mineral verve. Savory and fresh, it is perfect for an aperitif, but also suitable for the whole meal. Pairing: polenta and cod.

Italians do It Better

«The classic method differs from Prosecco due to the refermentation in the bottle rather than in the autoclave. This method gives bubbles that can also be many fine, numerous and that never seem to end .

Rotari AlpeRegis Rosé 2015 – Trento Doc
Millesimato produced from selections of Pinot Nero and Chardonnay grapes with maturation on the lees for at least 36 months. With a pink color, tending to coppery, it has a fine and persistent perlage. Its aroma is intense and fragrant of raspberry and cherry, with light notes of biscuit and yeast. Pairing: theoctopus and potato salad.

Puiatti – Yellow Ribolla
Persistent perlage and intriguing nose, with notes of broom, pear and Golden apple, aromatic herbs. Mouth biting and crunchy, fresh, with a long finish. Food matching: fried fish.

Enrico Serafino – Zero Riserva Pas dosé
It is the sparkling wine that best represents Enrico Serafino Alta Langa. Complex, multifaceted, full-bodied, elegant and intense, with a vibrant structure and a very long mineral aftertaste. Pairing: tagliolin with fake truffle (by Antonino Cannavacciuolo).

Banfi Cuvée Aurora Extra Brut – Alta Langa DOCG – 2017
From Pinot Noir and Chardonnay, it has a straw yellow color, fine and very persistent perlage. Intense and fragrant aroma, with hints of candied citrus peel, acacia honey and toasted hazelnut. Fresh and savory, it goes well with oysters, raw and cooked seafood and shellfish. Pairing: char roll with prawns.

His majesty, the champagne

"Choose a Blanc de Blancs made from 100% Chardonnay, which with its delicate, light scents, with vegetal and citrus notes, will be able to enhance and accompany a great first course of traditional Italian cuisine. Or ideal for the "midnight bang" an excellent vintage (a single vintage), perhaps even aged, which will help us meditate on the year just past and better face what is coming ".

Hopefully, Rosé in the evening

Dom Pérignon x Lady Gaga Limited Edition 2006
The design of the bottle alone is a prelude to a "limited" experience, just like this bottle. The bouquet has notes of spices and cocoa. On the palate, the silky texture blends into a dense, vigorous texture with a vegetal and lymphatic lightness. Food matching: shellfish medallions.

Moët & Chandon – Grand Vintage Rosé 2013
From a late harvest, it embodies a year of anticipation, of trepidation. The nose has intense fruity notes, the palate is refined, with a fruity expression of autumnal notes. Pairing: citrus risotto with smoked sturgeon.

Until the end

Veuve Clicquot – Madame Clicquot Grande Dame 2012
A tribute to "La Grande Dame de la Champagne" which this year has changed its look relying on the creativity of Yayoi Kusama: the Japanese artist, famous for his universe dotted with wavy shapes and imaginative polychromies, has decorated with his own iconic motifs the packaging and the bottle of La Grande Dame 2012, invariably based on Pinot Noir (90%). A precise and delicate wine, playful, lively and cheerful. Just like his image. Pairing: sea urchin yolk and burrata.

Perrier-Jouët Belle Epoque 2013
From 50% Chardonnay, 45% Pinot Noir, 5% Meunier grapes "it stands out for its harmony", says Séverine Frerson, chef de cave of the Maison. «Harmony in the proportions that combine Chardonnay and Pinot Noir in almost equal parts, but also harmony over time. This is «a majestic cuvée that maintains its style and philosophy as it matures. Perfect for the midnight toast. Pairing: legumes.

More bubbles for everyone – Sale & Pepe – Italian Cuisine

Take away everything but the bubbles: not even Covid has tempered the passion of Italians for sparkling wines, whose sales continued to grow even during the pandemic. According to the Observatory Italian union wines-Ismea, for the holidays at the end of 2021 they will be uncorked 88 million bottles of sparkling wines, 14% more than last year. A true record, which consolidates the image of Italy as a country of sparkling wines. Indeed, we are the world leaders in terms of production (with over 700 million bottles), we are the home of the most drunk bubbles on the planet (those of Prosecco Doc) and above all we have extended this production to the whole national territory, so much so that today sparkling wines are made from South Tyrol to Sicily. This "bubble fever" has expanded the range of sparkling wines and this has allowed us to try new wines but has also made the choice more complicated. Here is a quick handbook to find your way around the rich and varied panorama of Italian sparkling wines.

Step 1: Check the production method

The first fundamental indication for choosing a sparkling wine is to check with which of the two methods it was produced. The most popular in Italy is Charmat, in which the second fermentation (necessary to capture the carbon dioxide inside the bottle and create the bubbles) takes place in large pressure containers at a controlled temperature. Used for numerous sparkling wines (such as Prosecco, Valdobbiadene, Lambrusco, Monti Lessini Durello, Malvasia, Ortrugo, Muller, Pinot and Moscato), it especially enhances the aromatic vines and allows to obtain fragrant and fresh sparkling wines, fruity and aromatic, light and ideal for 'aperitif.

The other method is the Classic one and it is also indicated on the label with the words “fermented in the bottle”, because this is its peculiarity. Used for fine sparkling wines (such as Franciacorta, Trento and Oltrepo Pavese) and recently also applied to native vines, never used before for bubbles (such as Prié blanc in Valle d'Aosta, Sangiovese in Tuscany or Nerello mascalese on the slopes of 'Etna), requires a long time and great attention in the cellar. And it gives structured sparkling wines, with fine and persistent bubbles, which are suitable for any meal.

Step 2: check how and where it was done

Another important indication is the presence of a European geographical indication, which guarantees the origin of the grapes and the territory in which they were processed, as well as compliance with a production specification. The stamp Doc (Denomination of controlled origin) it has been attributed to six sparkling wines (Trento, Prosecco, Offida spumante, Oltrepo Pavese, Lugana, Colli Euganei) which are obtained with grapes from a specific, well-defined area.

More selective is the stamp Docg (Denomination of controlled and guaranteed origin), which has been awarded to 12 sparkling wines (Franciacorta, Asti, Conegliano Valdobbiadene Prosecco Superiore, Asolo Prosecco, Roero Arneis, Oltrepo Pavese Metodo Classico, Gavi, Alta Langa, Brachetto d’Acqui, Vernaccia di Serrapetrona, Cartizze Spumante). It has stricter rules and can only be assigned to wines of particular quality that have been Doc for at least 5 years.

Other qualifications, permitted by law for some wines, provide additional guarantees. Like the term "reserve": it is attributed to wines subjected to an aging period of not less than one year in the case of sparkling wines obtained with the Charmat method and three years for sparkling wines obtained with the Classic method. The term is also very widespread "vintage ": indicates that at least 85% of the wine comes from the vintage indicated on the label.

Step 3: Find the right sparkling wine for your menu

In sparkling wines, sugar and yeast are essential to start the fermentation of wine and develop bubbles. Based on the sugar content (i.e. the grams of sugar contained in a liter of wine) are divided into seven types, which must be indicated on the label and which are very useful for evaluating which foods it goes best with.

The the driest sparkling wine is Pas dosé, the one that is not topped up with other wines or dosage syrups and which therefore remains perfectly dry (less than 3 g of sugars). Today it is the trendiest and is also presented on the label with the words "zero dosage", "brut nature" or "pas dosé". The other types are Extra Brut (less than 6 g), Brut (up to 12 g), Extra Dry (12-17), Dry (17-32), Demi sec (32-50) and the Dolce (over 50 g).

Step 4: serve it comme-il-faut

You have carefully chosen the right sparkling wine, so do not run the risk of "debasing" it by serving it badly. First rule to appreciate it to the fullest: make sure that, when pouring it into glasses, both at a temperature of 5 ° C. Then, the bottle should be placed in the refrigerator in time and brought to the table with a refrigerating band (wine cooler), kept in the freezer until ready for use.

An alternative (and last minute) solution is the classic ice bucket, which allows you to bring the temperature to 5 ° C in about ten minutes. If you then put a little coarse salt in the bucket, it will do it even faster.

To prevent the sparkling wine from making a bang at the moment of opening, it is good keep the bottle steady, avoiding shaking and moving it. If it was tossed around during transport, it is better to immerse it in an ice bucket half an hour before uncorking it.

December 2021

Manuela Soressi

Pizza and bubbles at home: Delivery Valley takes care of it – Italian Cuisine

Delivery Valley and Santa Margherita combine pan pizza and bubbles, creating new limited edition combinations, to be ordered comfortably at home

Pizza and bubbles they travel up to our tables with Delivery Valley, the first dark kitchen in Italy in via Col Di Lana 8 in Milan, born from an idea of the chefs Alida Gotta is Maurizio Rosazza Prin.

Forget the classic combination with beer and get ready to be conquered by an explosion of flavors that combines two all-Italian excellences: to enhance the taste of pizza and selected seasonal ingredients Valdobbiadene Prosecco Superiore DOCG Brut Santa Margherita.

Pizza and bubbles with Mother F r yeast

Thanks to the collaboration with the historic winery Santa Margherita, will be available in a limited edition of the special combos of pizza in a pan and Prosecco Superiore, which can be ordered from Mother F **** r yeast on the main delivery apps: The (Holy) Margherita with tomato sauce, fior di latte mozzarella, yellow cherry tomatoes, confit red tomatoes, dried tomato powder, basil oil; there Speak Easy with mozzarella base, Asiago Dop, Speck Dopg in strips, champignon mushroom cream, spinach leaf and pretzel powder crumbled with dill and finally Kiss Me Alice with mozzarella base, leek bagnacauda, baked pumpkin and Jerusalem artichoke, radicchio and peppers filangè. There is also a special combo with 2 pizzas and a bottle of Prosecco Superiore in a 0.75 l bottle.

Delivery Valley: the first dark kitchen in Italy

But what is one dark kitchen? It is a real professional restaurant kitchen, but without the room, therefore dedicated exclusively to the delivery service. The start-up created by the former Masterchefs Alida Gotta and Maurizio Rosazza Prin received more than 20,000 orders in less than six months and today includes five types of virtual restaurants and specialties to taste: the pizza in a pan of Mother F **** r yeast, the burgers of Giga Burger, the chicken of Turn Turn Roast, the pork ribs of Giga Ribs and the mixed fried Fritt Fighter.

Giga Ribs also offers a special collaboration, Giga Ribs by Tenuta Sassoregale, which includes 1 kg of ribs cooked at low temperature for 10 hours, with homemade barbecue sauce, roasted potatoes and a 750 ml bottle of Sangiovese Maremma Toscana DOC by Tenuta Sassoregale. With Giragirarrosto you can order the Special Edition by Consorzio Olio DOP Chianti Classico which offers a tasting of a typical Tuscan recipe: Beans all’uccelletto with DOP Chianti Classico Oil.