In my Utah Bites review this week of Avenues Bistro on Third, I mentioned a particularly good food and wine match that my wife and I enjoyed there. It was an order of gougères – French-style puff pastries made with Gruyere – and a bright, crisp sparkling wine from the restaurant’s wine list: Adami Dei Casel Extra Dry Valdobbiadene DOCG Prosecco Superiore ($20.99).
This gorgeous Prosecco is made from 100% Glera grapes from the hill areas of the commune of Valdobbiadene-Video-Farra di Soligo in Italy. Upon pouring, the wine offers a creamy mousse and delicate notes of apple, tropical fruit and white peaches. It’s an elegant sparkling wine with good, crisp acidity and fruitiness.
As mentioned, I love Adami Dei Casel Prosecco with gougères, but it would be excellent also with chilled shellfish like crab and shrimp or with sushi. And by the way, the folks at Adami recommend serving their Prosecco not in a tall Champagne flute, but rather in a medium-wide white wine glass. They say, “Avoid using tall, slender flutes: while they maximize enjoyment of the bead, they inhibit release of the wine’s bouquet.”
However you serve it, my hunch is that you are going to love this beautiful bubbly.
Photograph by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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