I've always been a big fan of Prosecco, the charming and thirst-slaking Italian sparkling wine, for festive and casual bubbles imbibing. At a recent lunch at Serafina, I was reminded what a great food wine it is as well. Prosecco belongs on your lunch (and dinner) table!
The Proseccos we enjoyed were from Valdo, a shop favorite. Their Brut DOC is a machine here at Esquin. The staff loves it and so do our customers. They also make an excellent Rosé Brut, though don't call it Prosecco! The Italian wine laws in the region have recently changed to protect the good name of true Prosecco; it has to be made from the Glera grape and in a specific geographic area. The Rosé is made from the Nerello Mascalese grape (surely you've heard of it) and is a joy to drink. Ultra-fun! It was perfection with the Calamari, especially with the touch of chile flake giving a little heat. (The Brut DOC was no slouch with it, either. I was alternating back and forth between the two.)
Most unexpectedly, the Prosecco even worked with a sweet pea and ricotta ravioli (with taragon butter and sauteed pea vines, to boot) The sweetness of the peas was a nice match with the DOC Brut, which has a whisper of sweetness.
But my favorite pairing was with the tuna at the top of the post. I devoured it with two special Proseccos from Valdo: The "Cuvee di Boj" and "Cuvee Fondatore". Both have DOCG status, which denotes the highest quality in the Prosecco region. These Proseccos were drier, more elegant, and most harmonious with the tuna and its melted leeks, fingerling potatoes, and frisee salad with a basil-grapefruit vinaigrette.
It was a wonderful lunch made even more wonderful by convivial dining companions and and special guest Dr. Pierluigi Bolla, the President of Valdo. Hard to think of a more personable and genuine ambassador for the region and the wines. Bravo!
Full disclosure: I was a guest of the importer and distributor who provided the food and wine.