Robin Goldsmith
The views expressed in db Reader do not represent the views of the drinks business.

Prosecco pairing: Villa Sandi and Theo Randall

12th March, 2014 by Robin Goldsmith

Mention sparkling wine and food and many people would probably think of Champagne and smoked salmon. However, not only are there many styles of sparkling wine, but there are also many different types of food that could be paired successfully with them.

Villa Sandi Prosecco Superiore Valdobbiadene DOCG 'Extra Dry'

Villa Sandi Prosecco Superiore Valdobbiadene DOCG ‘Extra Dry’

I recently had the pleasure of attending a Villa Sandi and Theo Randall Canapé Party focusing on sparkling wine and food pairing, hosted by Ehrmanns Wines. Theo Randall is the award-winning chef of Italian cuisine, based at the Intercontinental Hotel in Park Lane. Historic and renowned Italian wine producer, Villa Sandi, is one of the biggest exporters of Prosecco in the world. This iconic sparkling wine, made from the Glera grape variety, has become increasingly fashionable in the UK, especially in London, over recent times. Indeed, a recent report in the drinks business shows how global sales of Prosecco are now outperforming Champagne. Nevertheless, the choice available to the mass market does not always showcase the true quality that does exist. Villa Sandi’s Proseccos are high-class examples of what can be achieved.

Winemaker Stefano Gava described the defining features of his different styles of Prosecco, referring to the importance of terroir and the company’s methods of production which use particularly low levels of sulfites. While this was happening, Theo Randall demonstrated how to cook a perfect risotto with radicchio, confirming how well Prosecco and food, particularly when it contains Parmiggiano, can go together.

Our apéritif was the Prosecco DOC ‘Il Fresco’. Fresh, fruity and floral, this had refreshing apple and citrus notes – perfect for drinking on its own or with light canapés. Following on from this, we enjoyed the delightful Prosecco Superiore Valdobbiadene DOCG ‘Extra Dry’. Very floral and elegant with notes of stone fruit and pear plus a fresh lemon zing, this richer style of Prosecco would match well with light but similarly richer food, including crab.

Villa Sandi Vigna la Rivetta Brut Valdobbiadene Superiore di Cartizze DOCG

Undoubtedly, Villa Sandi’s cream of the crop was their Vigna la Rivetta Brut Valdobbiadene Superiore di Cartizze DOCG, particularly well-suited to Theo Randall’s risotto. The ‘Cartizze’ style is named after a 260-acre, hilly, stony and sunny vineyard area, shared between over 140 growers. Here, the grapes can ripen slowly to allow production of rich, complex sparkling wines. This particular Cartizze from Villa Sandi, made in the ‘Brut’ style, has 10g residual sugar, which helps to bring out the intense fruity character of peach, apple and citrus, complemented by a touch of salinity and good minerality. Stefano explained that other wineries which produce a Cartizze make the ‘dry’ version only, whereas Villa Sandi, in addition to that style, also make 12,000 bottles a year of their unique ‘Brut’ version.

We were then treated to a glass of Villa Sandi’s Opere Brut, a traditional method sparkling wine, made with 70% Chardonnay and 30% Pinot Noir. Aged for 36-months on its lees, it was delicate and aromatic with citrus, biscuit and cream notes. The wine was a particularly good match for the delicious Lincolnshire wild smoked eel. Finally, the Opere Brut Rosé, also made by the traditional method, with 100% Pinot Noir, was floral and refreshingly zingy with light red berry and citrus notes.

There are many sparkling wines in the higher price categories, which all have their own desirable features. However, if you want to spend a little less money, why not give some of the good quality alternatives a try? You won’t be alone! Glass of Prosecco with your beef carpaccio, anyone?

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our newsletters

Job vacancies

Sales Support Assistant

H2Vin Ltd
London, UK

Sales Administrator

Les Caves de Pyrène
Guildford, Surrey

Sales Order Processor

Amathus Drinks
Park Royal, London NW10, UK

Sales Executive (London – Craft Spirits)

Bimber Distillery
London, UK

Events & PR Co-ordinator

Alliance Wine
London, UK

Partner Development Manager - That Boutique-y Gin Company

That Boutique-y Gin Company
Field Based, UK

Head of Merchant Sales

Grapevine the Wineservice Company
Cumbria, UK

Business Development Manager – Central London

Marussia Beverages UK Ltd
Field based – London, UK

Account Manager – Premium Restaurants, London

Kingfisher Beer Europe Ltd
London (Central), UK

Field Sales Representative - Beer Innovation

Elastic
Various locations, UK

Events Executive

The Drinks Business
London, UK

Area Sales Executive

Gordon & Macphail
Southern England (excluding London) and Inner London, UK

Buyer – Wine & Spirits

Sipp
London, UK

Spirits Advisor

The Whisky Exchange
London, UK

The Global Malbec Masters 2017

Deadline : 1st August 2017

The Global Beer Masters 2017

Deadline : 1st August 2017

Global Chardonnay Masters 2017

Deadline : 1st August 2017

The Global Riesling Masters 2017

Deadline : 1st August 2017

Click to view more

The Global Organic Masters 2017

The drinks business is thrilled to announce the launch of The Global Organic Masters

The Drinks Business Awards 2017

Now in its 15th year, the db awards have become the most authoritative, internationally respected badge of achievement in the alcoholic drinks industry.

The Asian Cabernet Sauvignon Masters 2017

the drinks business Hong Kong announces its first year of The Asian Cabernet Sauvignon Masters.

Rioja Masters 2016

Now in its fifth year, the competition will recognise and reward the finest Riojas on the world stage.

Click to view more