When it comes to an informal dinner or even a lovely family ceremony, sitting at a table with friends and close ones, sharing amazing food and sweet chit-chats, you're enticed to pour a lovely wine to celebrate the moment. The answer is Prosecco DOC.
When it comes to an informal dinner or even a lovely family ceremony, sitting at a table with friends and close ones, sharing amazing food and sweet chit-chats, you're enticed to pour a lovely wine to celebrate the moment. To achieve a milestone in your loved ones’ mind, you know it's important to choose something extremely elegant. Any American living in the positively globalized world of the third millennium knows that the answer to this need is made out of two simple words: Prosecco DOC.
The most famous Italian wine in the world, the sparkling nectar made from the highest standards, can quietly and pleasantly match with all the well-known classics of the Great American Cuisine. Starting with burgers and fries and expanding through the incredible variety of Southern soul-food, Cajun influences, Natives’ preservation methods and techniques, Jews’ incredible approach to cooking and every other element that contributed to building the concept of the American food culture, Prosecco is an exceptional accompaniment.
Overall, the American Cuisine is full of great flavors that amazingly rhyme with the various types of Prosecco DOC. It’s not that strange when something so distinctive and apparently easy-to-make as the topics of American cuisine meets the excellence of the easy-going lifestyle of Prosecco DOC, it’s a match made in heaven. Although it comes straight out of the hills in the Northeast of Italy, Prosecco started to become more and more popular in the USA during the second half of the first decade of the 2000’s, when the institutions made an agreement to regulate the correct importation and respect of identity of this Italian wine.
Then, the magic began. And it seems so easy, so fresh, so working, that it looks against all odds. But in the end, it’s not that hard to understand that a plate of succulent ribs, splendidly cooked on fire, can make an evening brighter when eaten with a glass of fresh Prosecco DOC Rosé. This special version of the sparkling wine is your to-go wine with meat, such as veal, pork, lamb and obviously the super Southern recipes with fried chicken. Its delicate aroma is extremely versatile, and its structure is super creamy, going very well with the richness, complexity and fatty parts of these dishes.
Generally speaking, when you want to pair wine and food, you may have two paths to go by: either complement, or contrast. However, it's important you learn about the sugars in wine prior, since they can have a heavy impact on the pairing: namely, Prosecco DOC goes from Brut Nature (the driest and least sweet, no sugars, hard to find outside of Italy) to Extra Brut (very dry and easy to find abroad), then Brut (dry), Extra Dry (medium dry but sweeter than the other versions and save it for pies, cakes and cookies: apple pie with a Prosecco Extra Dry? We’re in!). Knowing this chart, you have an enormous range of flavors to combine the various Prosecco DOC wines with some of your nana’s food, or the deliveries you can order from by your geolocation.
Then, you can start to work your magic: think about pairing a bite of a great Lobster Roll, the soft and rich sandwich that became the symbol of Maine (but the original traces lay in Connecticut), with a glorious bottle of Prosecco DOC Extra Brut that smooths its saltiness and its creamy bouquet. Or allow a bottle of Prosecco DOC Brut to meet a sumptuous, palatial, celestial portion of mac’n’cheese. Even on Thanksgiving Day, when the turkey is the main character of celebration and all the vegetables and sauces are super rich to get by, you can open a bottle of Prosecco DOC of your preference without any risk of bad pairing. The desserts, however, pumpkin pies or carrot cakes, may require a sweeter wine, so save a different bottle for the end of the meal.
