Anyone who’s ever been to Venice knows that Prosecco is the city on the lagoon’s (un)official wine. There are a number of reasons about that (and we wrote about them here).
But one of the reasons — and perhaps the most important one — is that Prosecco pairs brilliantly with all kinds of seafood, the Venetians’ favorite food.
Glera, the grape used to make Prosecco, has a natural “salty” quality to it. Some people like to call it “minerality.” And that savory character works beautifully against the salty flavor in the classic seafood dishes of Venice.
But Prosecco also travels well!
Our Houston-based U.S. blogger was thrilled to learn that Villa Sandi Prosecco is currently being poured by-the-glass at Uchi, one of the top Japanese restaurants in the country. (Check out their current wine program here, under “drinks.”)
The Japanese like to pair beer with their sushi and so Prosecco, with its gentle bubbles, is a perfect fit.
And the salty character and slightly underripe fruit flavors help to cleanse the palate of the fatty fish and its very salty flavor. Try it and you’ll find it’s a match made me in heaven.
And you’ll find Villa Sandi Prosecco at Uchi in Houston (details below).
Image via the Uchi (Houston) Facebook.
CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013
CAMPAIGN FINANCED ACCORDING TO EU REG. N. 1308/2013