Friday, September 13, 2019

Miolo Alisios Pinot Grigio Riesling and Raw Ahi Tuna 3 Ways #WinePW

Alisios Seival Estate Pinot Grigio Riesling and Ahi Tuna Rice Burger
Happy time is to have a wine that’s readily available to you right at the time you really want it. Right after my trip to Japan in August, I have a lot of seafood and wine pairing ideas in my mind due to the sweet memory of all the amazing sushi I ate. In addition to tasting sakes, I’m planning to taste a lot of whites before the red wine season arrives. Thanks to Susannah from Avvinare, I received a bottle of Alisios Seival Estate Pinot Grigio Riesling Brazil 2017. This sample is one of the amazing wines from the largest Brazilian wine exporter, Miolo Group. The Miolo Group is also a member of the Wines of Brazil consortium, the sponsor for this month’s #WinePW samples. Let’s learn about Brazilian wines and see how I pair the Alisios Grigio Riesling with raw Ahi tuna!
Brazil Wine Regions (Photo Credit for WorldWineWeek.com)
Brazil, the largest country in Latin America and the fifth largest wine producer in the Southern Hemisphere, has been producing wines since the beginning of its colonization. However, it was the arrival of Italian immigrants, a process initiated in 1875, which brought importance to the activity.

Miolo Headquarter Located at Serra Gaucha (Photo Credit of Wines of Brazil)
The Miolo Wine Group is Brazil’s largest wine exporter, producing and bottling more than 12 million liter of wines per year, and knowingly owns the greatest amount of vine land in Brazil. The Miolo Winery is located in picturesque Serra Gaucho in Bento Gonçalves city. The Miolo’s family history in Brazil starts in 1897 when Giuseppe Miolo, a young Italian man with passion for grapes and wines, immigrated from Piombino Dese, in Vêneto to Bento Gonçalves, a new Brazilian county by Italian immigrants. He began growing grapes in the same year. During the 1970s, Miolo was one of the pioneers, planting and supplying European grape varieties. After years as a supplier of grapes, the company decided to produce its own wines in 1990.
Alisios Seival Estate Located at Campanha (Photo Credit of Wines of Brazil)
Alisios Seival Estate Pinot Grigio Riesling Brazil 2017 is produced in Campanh, which is Brazil's most southern wine-producing region, located along the country's border with Uruguay. While it is not quite as well known as the neighboring region of Serra Gaucha, Campanha begins to attract attention for the quality of its wines.

The terrain of Campanha consists of low, rolling hills and flat lands known as Pampas in this part of the world. The area has a relatively temperate climate given its low latitude, which it shares with the northern Sahara Desert. Particularly in the higher elevations, the altitudes between 650ft and 1000ft above sea level, result in long sunny days which are followed by cooler evenings.  This daily temperature variation extends the ripening period, which leads to a balance of flavor and acidity in the grapes.

Campanha's sandy soils consist of granite and limestone and are not rich and fertile – a typical profile associated with the South American Pampas. The free-draining nature of these soils ensure the vines are not swamped with water during periods of rainfall, but enough water is stored in the lower reaches of the ground that irrigation is not necessary during the growing season.

Viticulture in Campanha has grown in the past decade as winegrowers, like Miolo, have looked to cheaper and more forgiving landscapes in Rio Grande do Sul than the mountain slopes of Serra Gaucho. 
Alisios Seival Estate Pinot Grigio Riesling Brazil 2017 is a perfect example of a blend wine, 50% Pinot Grigio and 50% Riesling, in this case that works miracles. This wine showcases dynamite synergy through the grapes. It has the pale straw hue and attractive aromas of white pulp fruit, ripe apples and apricot on the nose. It’s packed in explosive apple and pear flavors that are brought by Pinot Grigio. Riesling, the equal partner, offers an amazing textural palate that is attributed by the crisp mineral note at the finish. Balance, which means good structure, refreshing acidity, solid minerality and lingering aftertaste, is the magic word to describe this wine. When pairing food with this wine, raw Ahi Tuna comes to my mind due to its compatibility with Asian flavors. Eating raw fish is not that common in Chinese cuisines. However, the uprising trend of eating shellfish and fish, raw or cooked, in any exotic way you can imagine sweeps through Asia lately. While the video footage of live octopus fought for its life by latching on to an eater’s face is brutal, eating raw Ahi tuna is relaxing and fun. I’m preparing three Ahi tuna dishes to complement this wine: Ahi Tuna Sashimi Rice Bowl, Miso-Infused Ahi Tuna Tartare and Ahi Tuna Rice Burger.
Ahi Tuna and Seasoned Seaweed over Brown Rice and Quinoa
For food safety and taste, sushi grade Ahi tuna should be purchased from the fish monger or from the frozen section. Sashimi is thinly sliced fish and typically is eaten with a mix of soya sauce and wasabi on the side. This sashimi rice bowl - Ahi tuna sashimi slices laid over a bowl of whole grain rice and quinoa, is probably the healthiest meal you can imagine. The refreshing acidity of this Alisios Pinot Grigio Riesling simply just brightens the Ahi tuna and brings out the freshness even more.
Ahi Tuna Tartare
When people talk about tuna tartare, people think of soya sauce, sesame oil, ginger and scallion mixed into the chopped up tuna. Replacing all these ingredients with light miso sauce and a dash of lemon juice is my new tuna tartare receipt. 

This miso packet is a fast-food version of the miso that is meant to be used for a quick soup in a cup at work or at home. It is a light sauce instead of the thick paste in the container. The miso actually makes the tuna tartare a bit creamy, a great complement to the mineral note from the Riesling side of this wine.


Rice burger is pretty hot right now. We ate one in a fast-food shop in Hiroshima and loved every bit of it. To mould the burger buns, I oil-sprayed two bowls and pushed an half an inch seasoned sushi rice to the bowls. After setting the rice in the freezer for half an hour, I put cut up tuna cubes, cucumber and tomato onto one side of the “bun” and finish the burger atop with another rice bun. The tuna is cut in cubes of the size you like and is seasoned with soya sauce, sesame oil, minced garlic, a dash of lemon juice and chili oil, and honey.  The Alisios Pinot Grigio Riesling has the light body yet solid texture, mingling mingles well with the vinegary sushi rice and the saltiness of tuna. Having a great Brazilian white wine and my Ahi tuna prepared in three ways, another happy food/wine pairing moment in the making!

Disclosure: The wine in this post is a sample.  The ideas are my own.
To see what the #WinePW bloggers are pairing their Brazilian wine with, check out:

Camilla of Culinary Adventures with Camilla shares "A Brazilian Sparkler +Frango à Passarinho and Pao de Queijo"

Linda of My Full Wine Glass will be posting "Head to Southern Brazil for High-Quality Wine"

Cindy of Grape Experiences writes "Wine and Dine Brazilian Style with Alma Brut White Sparkling Wine from Salton Winery and Fried Calamari"

Gwen at Wine Predator shares "A Poet Pairs Poetica Sparkling Rosé from Brazil"

David of Cooking Chat will be pairing "Brazilian Beans, Greens and Bacon with Sparkling Wine"

Pinny of Chinese Food and Wine Pairings will be serving "Miolo Alisios Pinot Grigio/Riesling and Raw Ahi Tuna 3 Ways"

Wendy of A Day in the Life on the Farm will be adding "Enjoying Indian Summer with Alma Sparkling Brut from Brazil"

Cynthia and Pierre of Traveling Wine Profs will be sharing "Friends, Seafood, Bubbly and Chardonnay:Our Brazilian Wine Pairing Dinner"

Debbie of The Hudson Valley Wine Goddess writes "Celebrating Garden Harvest with Brazilian Wine"

Sarah of The Curious Cuisiniere showcases "Pastel de Queijo and Brazilian Sparkling Wine Pairing"

Jill of L'Occasion posts “Bubbles from Brazil: a Treat for Wine Lovers

Jennifer of Vino Travels muses about "Brazilian Sparkling Wines with Salton Brut"

Susannah at Avvinare , I'll post about "Miolo Merlot Paired with Brazilian Skirt Steak with Golden Garlic Butter."



Friday, August 9, 2019

Bright Red Rosé from El Capitan de Finca Adelma with Bright Seafood


Pink or orange are the common colors of Rosés. When you see a bright red Malbec Rosé, you get to wonder how this Rosé would taste...especially when it’s made out of a grape that is famous for its strength, complexity and tannin. Don’t be fooled by the charming color, the El Capitan Malbec Rosé is a weighty, a bit oaky, a bit buttery, medium-bodied Rosé that can be best paired with seafood of big flavor!
Credit: www.ewga.net
First, let’s find out what method is used to make this Rosé. According to Luis Manino, the importer of this wine, this Rosé is made using the limited skin maceration method. This method is by far the most popular method of making Rosé. The process is essentially leaving the skin of red grapes in the juice that’s crushed from the grapes to produce the color. For this Rosé, the skins are left to soak only for four to six hours, yielding the powerful and rich red hue that uniquely distinguishes El Capitan Malbec Rosé from its peers. After the limited skin maceration, the juice is then racked, or drawn off from the skins, and the Rosé-tinted wine begins its fermentation.

Mendoza Argentina-Credit: Wine Folly
Another important fact about the El Capitan Malbec Rosé is that it is coming from Mendoza Province, Argentina's most important wine region. This region accounts for nearly two-thirds of the country's entire wine production. Located in the eastern foothills of the Andes, in the shadow of Mount Aconcagua, the vineyards are situated at some of the highest altitudes in the world, with the average site located 2,000–3,600 ft above sea level. Located in the far western plain of Argentina, Mendoza has a continental climate and semi-arid desert conditions. The region experiences four distinct seasons with no extremes in temperatures which provides for a relatively consistent annual growth cycle for grapevines. The soil of the Mendoza wine region is primarily alluvial that’s loose sand over clay. Mountain rivers provide ample water supplies from melted glaciers in the Andes.
While Rosé in the US seems to be targeting on women due to its attractive colors and lighter palate, the El Capitan Malbec Rosé’s richer mouthfeel, oaky and buttery notes equally impress men. The name “Malbec” Rosé on the bottle itself already draws attention and curiosity of a lot of Malbec lovers. No doubt about it, this Rosé is medium-bodied and structured which plays out really well with seafood that’s cooked with stronger spices and bold taste.   
Crawfish becomes a very popular seafood all over the world in recent years due to its great taste at a reasonable price point. Countries like China and Norway are fond of this little critter. Crawfish cooks really fast and can be cooked well in so many different ways like stir-frying, boiling and grilling. The flavors you can add to crawfish has no limit. My personal favorite is to stir-fry crawfish in chili powder, red pepper flake…however spicy you want it to be. El Capitan Malbec Rosé is a super accompaniment to spicy crawfish. It’s chilled, it tames. It’s substantial enough so you can still taste the wine while eating the spicy seafood!
Stir-frying shelled shrimp has its big advantage as the shell has a lot of flavors and usually shelled shrimp preserves the integrity of the shrimp taste. What we have here is the crushed skin-on garlic and chili shrimp that’s finger-licking good. The main technique here is to fry up the garlic in the hot oil first to release the garlic aroma fully before tossing in the shrimp. The chili is entirely optional. As long as the shrimp is not cooked in heavy cream or greasy curry, Rosé in general can handle shrimp really well. Of course, El Captain Malbec Rosé has this structure that can handle big favor like this garlic infused shrimp.
I like to BBQ shellfish on the grill in the summer as nothing can beat the charcoal flavors. Also, while waiting for the meat to cook, tossing some seafood on the grill can get your guests some appetizers in no time. These gigantic clams were from Sandy Hook New Jersey. They are typically cut up and used for clam chowder. But for me, I love grilling it and eat it straight – tasting the freshness and ocean salt from this seafood. These big clams are a bit chewy but have this unbeatable clam taste and abundant clam juice.

Drinking Rosé is a summer routine but not so routine is to sip this exceptional Rosé with seafood feast cooked in Asian style!

New Zealand Sauvignon Blanc and Pan-fried Chinese Potstickers #WinePW

Almost ten years ago, a New Zealand (NZ) Marlborough Sauvignon Blanc got me hooked on wines…the fragrance of passion fruit and elderflower, the elegant balance between sweet notes of tropical fruit like papaya and citrus notes. All these right elements from the Marlborough Sauvignon Blanc were spot-on in terms of comparing the foods I loved to eat at the time. Although my taste towards wines swifts from whites to reds since then, white wines do play a comeback to me lately as my diet has become simplier and lighter. Thanks to Lori from Exploring the Wine Glass who has partnered with NZ Wine to provide some amazing NZ wine samples to the #WinePW bloggers, we can explore these wines with diverse food pairings. I received the 2018 Huia Sauvignon Blanc as a sample and was very impressed with how this wine does wonder with a casual daily Chinese meal – pan-fried potstickers!
NZ Wine Regions - Credit: www.nzwine.com
Marlborough is NZ’s most important wine region in terms of history and high production volume and simply puts NZ on the international wine stage with its exquisite Sauvignon Blanc since 1980s. Situated at the northeastern tip of NZ, this dry and sunny region, complemented with moderate but drastic day-to-day temperature variations, is home to over 500 growers and produces around three-quarters of all NZ wines. Relieved from the extreme rain and wind, the eastern coastal area embraces cooling sea breezes and protective mountains. However, the long Indian summers occasionally create drought but also offer opportunities for a wide range of grapes (e.g., Chardonnay, Pinot Gris, Riesling, and Albarino) to flourish in this type of climate.  
Sauvignon Blanc From Marlborough - Credit: www.nzwine.com
Marlborough Sauvignon Blanc remains the bread and butter performer for the industry. Many wineries from outside the region try to own or lease vineyards, or buy grapes or wine, so they can offer their own Sauvignon Blanc and strengthen their portfolio. Huia Vineyards is a proud founding member of the MANA Winegrowers collective that consists of organic farmers, who live, work and play in Marlborough and are united by a commitment to making great wines, sharing knowledge and safeguarding the land. Huia sources its Sauvignon Blanc from their two estate vineyards. Huia vineyard, which has the stony, sandy loam soils, offers a tropical fruit profile while the clay-based soils of the Winsome vineyard provide the herbaceous notes, lime, and minerality to the wine. The grapes are pressed with the vineyards kept in separate vessels. A percentage of the juice undergoes natural fermentation in a mixture of neutral to new French oak, which adds further richness and complexity to the wine. 
Credit: www.huiavineyards.com
At Huia Vineyards, no pesticides, insecticides or herbicides
are used. Artificial additives are eliminated from the winemaking process. Biodynamic growing is integrated into the vineyard’s organic program, which encourages the free grazing of livestock, growing of botanicals, and effective use of composting. The sustainability of the land and surrounding ecosystem are supported and respected.
The Huia Sauvignon Blanc exhibits bright floral notes of elderflower and lime zest on the nose. The wine is layered with flavors like melon, gooseberry, herbal, and lime zest. It has a tad of oak which enhances rather than masks the natural flavor of this wine. The minerality of the wine adds complexity and weight to the wine that enables it to pair well with pan-fried Chinese potstickers (dumplings).
While potstickers that have seafood fillings would be an obvious choice to pair this white, I see the meatier kinds like the beef/vegetable and chicken/vegetable potstickers we have here are equally charming with this wine. The beef potstickers have intense succulent meat taste that is rich and juicy, interacting very well with the oak and minerality notes of the wine. The lime zest flavor of the wine is undoubtedly enhancing the chicken potstickers, making them light and clean. When I go for a quick summer meal plus a refreshing chilled Sauvignon Blanc, nothing is easier than these delicious dumplings that are quick to make and are substantial as a real meal.  
Unless it is wontons (dumplings that are cooked in soup), I always pan-fry dumplings using a very simple method that guarantees success in taste and presentation.
Wontons to be Cooked in Soup
In a hot cast iron frying pan, drizzle some oil and heat it to a smoking point. Line up the potstickers in the pan and cook them on high heat for 5 minutes, so the bottom of the potstickers forms a crispy crust. Add ¼ - ½ cup of water to the pan, turn the heat to medium and put the lid on the pan. After 10 minutes or until the liquid is fully evaporated, turn off the heat and let the potstickers sit in the pan for 5 minutes. The potstickers should come off from the pan easily.
For full disclosure, I rarely make potstickers from scratch. The frozen section of most grocery stores, from Asian ones where you can get the more special dumplings to mainstream super markets like Shoprite and Costco, does offer a lot of high-quality potstickers. Look for the ones that are made in USA to assure food safety. With the many styles and kinds of dumplings to choose from, these Chinese dumplings are easy and delicious daily meals that everyone should include in their food group. Adding a versatile NZ Sauvignon Blanc like Huia to your meal, a simple meal becomes a happy meal!

Disclosure: The wine in this post is a sample. The ideas are my own.
Check out other #WinePW bloggers's NZ wine pairings:
  • Camilla of Culinary Adventures with Camilla will be making Hāngī in a Dutch Oven + Gimblett Gravels Malbec 2017
  • Linda of My Full Wine Glass will be posting New NZ wine, old Sicilian dish (#WinePW)
  • Jane of Always Ravenous will be pairing New Zealand Sauvignon Blanc Paired with Fresh Flavors of Late Summer
  • Cindy of Grape Experiences will show how to Beat the Heat with New Zealand Sauvignon Blanc and Chilled Cucumber Soup with Mint
  • Gwen at Wine Predator will be pairing New Zealand Sauvignon Blanc with Zesty Arugula Kale Pesto Pizza and Salad #WinePW
  • Jennifer of Vino Travels Italy demonstrates Seeing the Potential of North Canterbury, NZ at Mt. Beautiful Winery
  • David of Cooking Chat will be pairing Tomato Caprese Salad with Pesto and New Zealand Sauvignon Blanc
  • Pinny of Chinese Food and Wine Pairings will be serving New Zealand Sauvignon Blanc and Pan-fried Chinese Potstickers
  • Wendy of A Day in the Life on the Farm will be Discovering New Zealand Wines
  • Sandra of Wine Thoughts will be taking A Tropical Staycation with Spy Valley E Block
  • Cynthia and Pierre of Traveling Wine Profs will be sipping New Zealand Chardonnay with a view of... The Pyrenees #WinePW
  • Rupal the Syrah Queen will be drinking New Zealand Sauvignon Blanc with Grilled Mediterranean Swordfish
  • Nicole at Somms Table will be sharing Memories of New Zealand's South Island with Waipapa Bay Wines.
  • Lori of Exploring the Wine Glass, is thankful that Humans May Only Be 5%, But They Make Great Wine #WinePW

Friday, July 12, 2019

Bodegas LAN Rioja Crianza and Thick-Cut Sirloin Steak on the Grill #WinePW

I always feel I get the best bang for the buck when I drink Rioja wines from Spain. This old world charm always has the complex flavor that’s appropriately oaked and structured, but is affordable for everyday consumption. Thanks to Jeff Burrows from Food Wine Click, some of us were able to obtain a sample from Bodegas LAN and have a great wine to start the feature blog about Rioja wine and summer BBQ. 
The Denominación de Origen Calificada Rioja is located in the north of Spain, on both sides of the River Ebro. It is divided into three large zones: Rioja Alta, Rioja Alavesa and Rioja Oriental (Baja). In the highlands of Alavesa and Rioja Alta the remnants of the westerly winds from the Atlantic cool the vineyards. The harsh winds from the north are filtered by the Pyrenees and by the Cantabrian mountains. The result is a cold winter, mild and sunny spring, hot summers, and mild autumns with cooling night-time breezes. Although the highlands have a typical continental type of climate, a more Mediterranean climate rules in Rioja Baja with hot, dry summers with many hours of sunshine. 
Photo Credit: Fernando Beteta
Each of the wine zones has its characteristics. Rioja Alta and Alavesa, at the highest elevations, are considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier, Rioja Oriental, produce wines with deep color, great body, and richness.

LAN, composed of the initials of the three provinces that make up the D.O.Ca. Rioja: Logroño (now La Rioja), Álava and Navarra, started their winemaking in 1972. Viña Lanciano is the name of the 72 hectares vineyards embraced by a curve of the River Ebro, on the natural border between the Rioja Alta and the Rioja Alavesa. A privileged location, sheltered by the Cantabria Mountains, which creates a different microclimate in each of its 22 parcels. It is also naturally protected from frost and extreme summer heat.

LAN Crianza 2015 Wine Note (from Bodegas LAN)

GRAPE VARIETIES: 96% Tempranillo and 4% Mazuelo.

VINEYARDS: Selected vineyards in the Rioja Alta and Rioja Alavesa, aged between 10 and 20 years. Chalky-clay soils, located on well-drained slopes with good sun exposure.

WINEMAKING: Traditional winemaking, destalking - crushing. Fermentation in stainless steel tanks. 15 days’ maceration, with continuous pumping-over to optimize color extraction.

Aging: Aged for 14 months in hybrid oak barrels (a mixture of American oak staves and French oak bases), that LAN pioneered the use of, followed by nine months’ bottle conditioning.

TASTING NOTES: Bright cherry red with a garnet rim. An elegant nose with predominant notes of red and stone fruits: strawberry, raspberry, and peach. Patisserie and cream enveloped in elegant notes of vanilla and caramel and a subtle hint of cinnamon. It is flavorful and expressive on the palate. It is immediately inviting, enveloping the palate and leaving a long and pleasant aftertaste.
Without much hesitation, I have grilled a thick-cut of sirloin steak to pair with the LAN Crianza 2015. I generously seasoned the steak with kosher salt and freshly ground pepper right before putting it on the hot grill. A summer weekday steak dinner accompanied by a glass of LAN Crianza – a happy combo that I can eat, sip, and repeat on a regular basis!


Disclosure: The wine in this post is sample. All opinions are my own.

Check out our fellow bloggers' Rioja and BBQ!

Thursday, July 4, 2019

Sipping the Day Away with Prosecco DOCG #ItalianFWT

This year marks the 50th anniversary of the entire Prosecco region in Italy and the 10th anniversary of the Prosecco Superiore DOCG region. Camila from Culinary Adventures has invited the #ItalianFWT bloggers to celebrate this special occasion with the samples procured by Liz from What’s In That Bottle?. Thank you The Consorzio of Prosecco Superiore DOCG for sending me these marvelous Prosecco Superiore DOCG samples: 2017 Bortolotti Rive di S. Stefano Montagnole Brut, Il Colle Brut, and 2018 Grappoli Di Luna Brut Millesimato La Vigna di Sarah. These wines are elegant bubbles that are brut, citrusy, food-friendly, and perfect for sipping the day away!
Conegliano Valdobbiadene is a small wine zone in the Veneto that’s located between Venice and the Dolomites, in northern Italy. Only in this zone, it produces the “Conegliano Valdobbiadene Prosecco Superiore DOCG”, which is a wine that is exclusively sourced from 15 communes: Conegliano, Valdobbiadene, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farra di Soligo, Follina, Miane, and Vidor.

Conegliano Valdobbiadene Prosecco Superiore DOCG represents the top-quality expression of Prosecco. The zone where this wine is made has been recognized as one of the world’s 22 most outstanding wine landscapes. The production regulations restrict the sparkling version to be made in three styles: Brut, Extra Dry, and Dry. Glera grapes, the obligatory base, need to make up to 85% or above of the Conegliano Valdobbiadene DOCG sparkling wines. Blending with local indigenous varieties, Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga for up to a maximum of 15% is permitted. The style of Conegliano Valdobbiadene Prosecco Superiore DOCG can come from adding these local grapes which have their unique characters. Verdiso adds salinity. Perera increases the wine’s perfumes and fruitiness.  Bianchetta Trevigiana makes the wine mellower.

Autoclaves - Photo Credit: Italian Wine Central
The sparkling wines are made using the Italian/tank method – the use of large pressurized tanks called autoclaves, in which the base wine is added along with sugar and yeasts. This method has the full intention of keeping the authentic aromas of the grapes in the neutral stainless steel tanks, preserving the wines’ inherent floral notes and fruitiness. Subsequently, during re-fermentation of the wine, the yeasts use the sugar to produce carbon dioxide, which generates elegant bubbles that are typical of Conegliano Valdobbiadene DOCG. 
Photo Credit: www.prosecco.it
How do these wines taste? Well, they are somewhat similar, but the subtleness differentiates one Conegliano Valdobbiadene Prosecco Superiore DOCG from another. 
2017 Bortolotti Rive di S. Stefano Montagnole Brut
SRP$18
Alcohol: 11.82 %                                
Residual sugar: 4,50 gr/l
Nose: clean, hints of pear
Palate: fresh, green apple, solid acidity
Il Colle Brut
SRP$18
Alcohol content: 11%
Residual sugar content: 10 – 12 gr/l
Nose: green apple, bright acidity
Palate: crispy, dry, well balanced, smooth, and harmonious

2018 Grappoli Di Luna Brut Millesimato
SRP$17
Alcohol content: 11.5% 
Residual sugar content: 5 gr/l
Nose: mushroom, briny
Palate: yeasty, briny, rich and creamy with persistent finish

It’s a lazy summer day and I can’t think of any other effortless accompaniment  than a platter of antipasto to pair with these Prosecco Superiore DOCG sippers. These crisp, lighter-alcohol and citrusy bubblies really rock the Prosciutto, Soppressata, Milano Salami, Coppa and aged cheddar by taming the saltiness of the food and enticing you to sip, eat and repeat! In addition to the laughter, the sound of lip-smacking as well as the “mmm yummy” from good wines and foods fills the summer patio!

Disclosure: The wines in this post are samples. All opinions are my own.

Check out what other Prosecco Superiore DOCG my blogger friends are drinking at:
  • Wendy, of A Day in the Life on the Farm, says Summertime and the Living is Easy with Prosecco DOCG in My Glass.
  • Jill, of L'Occasion, asks Looking for Freshness? Check out Prosecco DOCG.
  • Rupal, the Syrah Queen, writes Prosecco Elevated - Sipping Prosecco Superiore DOCG.
  • Jane, of Always Ravenous, pours Prosecco Superiore Paired with Italian Small Bites.
  • Deanna, of Asian Test Kitchen, is Pairing Cartizze Prosecco DOCG Beyond Oysters.
  • David, for Cooking Chat, says Prosecco Superiore: The Special Italian Sparkling Lives Up To Its Name.
  • Liz, of What’s in That Bottle, is Discovering the Delights of Prosecco Superiore.
  • Jeff, of FoodWineClick!, goes Beyond Apertif, Enjoy Prosecco Superiore at the Dinner Table.
  • Martin, of ENOFYLZ Wine Blog, encourages Getting to Know Prosecco Superiore.
  • Pinny, of Chinese Food and Wine Pairings, is Sipping the Day Away with Prosecco DOCG.
  • Gwendolyn, of Wine Predator, shares 3 Prosecco DOCG and Calamari with Lemon Caper Sauce.
  • Linda, of My Full Wine Glass, offers Take-aways from a week of glorious Prosecco DOCG.
  • Jennifer, of Vino Travels, declares Prosecco DOCG is more than just Prosecco.
  • Susannah, of Avvinare, is Taking A Closer Look At Prosecco Superiore DOCG
  • Kevin, of Snarky Wine, declares Vintage Prosecco DOCG: Quality Matters.
  • Cindy, of Grape Experiences, posts What a Girl Wants: Gourmet Popcorn and Prosecco DOC and DOCG.
  • Li, of The Wining Hour, asks you to Step Up Your Game with Prosecco Superiore.
  • Camilla, of Culinary Adventures with Camilla, is Climbing the Prosecco Hierarchy: To Prosecco Superiore di Cartizze with Steamed Clams, Smoked Scallops, and Capellini.