Conegliano-Valdobbiadene Prosecco

Located in the picturesque foothills of the Alps Mountains in the northeastern Veneto region of Italy is Conegliano Valdobbiadene - an area known for its production of outstanding Prosecco Superiore wines.

In 2009 Conegliano Valdobbiadene obtained DOCG status - the highest classification for Italian wines - and in 2019 it was named a UNESCO World Heritage Site.

Prime vineyard sites in this area grow amidst an undulating landscape of daunting slopes, some so steep that they can only be hand-pruned and harvested. The rich diversity in geology and microclimates contribute to the complexity and depth of these wines, which are produced with dedicated care - often reflected in a higher price-point.

Wines here can also be labeled ‘Conegliano Prosecco Superiore DOCG’ or ‘Valdobbiadene Prosecco Superiore DOCG’. Many wineries welcome guests for tastings, and are well worth a visit to try this beautiful region’s wines.

When pairing wine with shellfish, it's best to think it terms of how it's cooked, its taste, and how tender it is after cooked. Since there are many different kinds of shellfish, I'll be going over wine pairings for only the most popular types: lobster. If you're one to dip your lobster in a butter-based sauce, try pairing it with a light Burgundy wine (which is a type of Chardonnay). This wine has a very distinct flavor that will be able to stand up against the distinct butter and lobster flavors. Lobster alla Brera involves a lobster of decent size that will be grilled sprinkled with butter and then served at the table sprinkled with finely chopped parsley.

Ingredients

Lobster 1 kg 

Anchovies in oil 50 g 

Butter 200 g 

Worcestershire sauce 

1 tbsp Parsley 1 handful 

Salt to taste 

Pepper to taste

Preparation

Cook the lobster on the grill, turning it frequently and brushing it with a little melted butter, then salt and pepper it. Finely chop the parsley, beat the remaining butter (about 130 g) and stir in the Worcestershire sauce and parsley. Sprinkle the lobster with the mixture and garnish with the anchovy fillets. Serve at the table.

Note

The rules of the kitchen provide that in the case of small lobsters these should be served whole with only an incision to facilitate the extraction of the meat, in the case of large lobsters, on the other hand, the tail is separated from the chest and the pulp is extracted, which is generally sliced.

Tasting note

Light. High in acidity. Good balance. Long finish. Notes of peach, pear, and apple with a hint of citrus and lemon. Smooth on the palate. Nice texture. Perfectly paired with snacks and appetizers. One of the best Prosecco’s I’ve had to date. Crisp apple, hints of brioche and a healthy dose of concrete minerality. Great nightcap for an awesome Chistmas day!