Pairing Food with Prosecco via Loredan Gasparini

Laying in the Northern part of Italy is the wine location of Prosecco (not to be mistaken with the town of Prosecco in Italy close to Trieste) and offering visitors one of the most magical wine regions of the world with amazing rolling countryside full of vines and hill top villages. A wine region known by many mostly for it’s affordability in the fizz category, but also a region full of amazing wines and wineries with a respected and growing popularity worldwide.

Spumanti from this region, which the Italian use for the phrase ‘Sparkling Wine’, is classified in to three main categories which are DOC, DOCG and Cartizze. Approximately 65% of the Prosecco produced is exported internationally, a yearly produce of approximately 300 million bottles comes from the region and has recently toppled the amount achieved by one of its rival wine regions, Champagne.

So can we really enjoy food with Prosecco seeing as it is mostly a young and fruity and easy to drink bubbly? We investigated some ideal food pairings following a tasting with Loredan Gasparini and reviewing three of their wines:

Asolo Prosecco Superiore Brut miooesimato (Cuvée Indigene): A nice lively pale gold wine in the glass. On the nose is expressed white / yellow fruits, marzipan, white pepper. Taste is a pleasant soft fruitiness, citrus ending. Producer suggests pairing with fresh cheese, fish, white meat, Caprese salad.

Asolo Prosecco Superiore Brut: Refreshing and dry tasting experience with faint hints of lemon and orange zest, mineral. Producer suggests pairing with canapés, fish, fish and chip dinner and pasta dishes.

Asolo Prosecco DOCG Superiore Brut 2012 (Vigna Monti): A nice and lively Prosecco, exciting the mouth with rich yellow stone fruits and slight brioche with a dry length. Producer suggests pairing with mortadella, raw fish.