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Friday 24 June 2022

The subtle art of matching a five-course meal with Prosecco DOCG wines

Pairing a five-course meal with just sparkling wines is a serious challenge. 

It is a challenge that the outstanding Prosecco DOCG producer La Tordera not only accepted, but  triumphed over with some stellar 2021 releases.

La Tordera, hosting a group of Australian media and industry folk, combined with the Casa Caldart Restaurant to put together a stunning set of wine and food combinations. 

And to top things off we were joined by family patriarch Pietro di Vettoretti for the end of our meal with the fourth-generation family winemakers, who adopt an organic and sustainable approach. 

So we enjoyed creamed cod in crunchy black cannoli on escarele cream with capers and raisins paired with Otreval Valdobbiadene DOCG Rive de Guia Extra Brut. 

Then came tuna carpaccio with mango, dehydrated strawberries, wasabi mayonnaise and pumpkin seed crackers with Serrai Valdobbiadene DOCG Extra Dry (so not dry at all). 

The star of the show: risotto with Valdobbiadene DOCG and lime-scented prawn tartare with Brunei Valdobbiadene DOCG Brut. 

Next up, a stunning swordfish tataki in a sesame crust with courgette flowers stuffed with orange-scented ricotta paired with Tittoni Valdobbiadene DOCG Rive di Vidor Dry. 

Finally, almond shortcrust  pastry cake with apricots alongside the benchmark Superiore de Cartizze Valdobbiadene Dry. 

See for more details on the wines.  

And finish with one of these: 

      Sorry that's all folks. I need a good lie down. 

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