Prosecco.it — Conegliano Valdobbiadene

Prosecco Superiore DOCG > Wine and Food matching

Wine and Food matching

Dining with Prosecco Superiore

Refreshing, versatile and with only moderate alcohol, Conegliano Valdobbiadene is ideal for all sorts of occasions.

It has become famous worldwide as a must at “aperitivo-time”, a ritual that has now become popular at an international level, establishing an iconic moment of the Italian lifestyle. However, thanks to its variable level of sweetness, Prosecco Superiore is also suitable for drinking throughout a meal, particularly in the Brut version.
It should always be served “straight” (never mixed) and the secret of matching it with food is succeeding in combining its elegant, non-invasive personality with dishes that show off the quality of the ingredients, thanks to cooking methods that preserve their original flavours and aromas.

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Naturally, Conegliano Valdobbiadene goes perfectly with the typical flavours of its area of origin, but it is also incredibly versatile, a trump card that makes it ideal with lots of different contemporary - and even international - dishes.
The taste characteristics to bear in mind when pairing it with food must be those of lightness and delicacy, two of the distinctive aspects of Prosecco Superiore.

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Wine and Food matching

Extra Brut

This is the most contemporary version, in line with worldwide trends that are going towards increasingly dry tastes. Its style highlights the bright fruitiness of the grapes and makes this sparkling wine crisp and a great expression of its terroir. Dry but very intense on the palate, which echoes the sensations on the nose, it goes well with crudités, and is ideal with seafood or mushroom pasta and rice dishes.

RESIDUO ZUCCHERINO: da 0 a 6 g/l
TEMPERATURA DI SERVIZIO: 6-8°C

Brut

This style is in harmony with modern and international tastes. It has fragrances rich in citrusy aromas and vegetal notes, combined with an appealing vibrancy in the mouth. Its fine perlage ensures a very persistent flavour and cleanliness on the palate. Enjoy it with even quite elaborate fish, vegetable hors d’oeuvres, seafood pasta or rice dishes, baked fish or, as is common in its production area, throughout a meal.

Residual sugar: 0 – 12 g/l
Serving temperature: 6-8°C

Extra Dry

The Extra Dry version is the most traditional one, combining the aromatic quality of the Glera variety with the tanginess of the bubbles. Its colour is a bright straw, enlivened by the perlage. Fresh and elegant, it is rich in aromas of apples, pears and hints of citrus fruits that shade into floral tones. The wine is mellow yet gives an impression of dryness, thanks to its vibrant acidity. Excellent as an aperitif, it is ideal with bean and seafood soups, pasta dishes with delicate meat sauces, creamy cheeses and white meats, especially poultry.

Residual sugar: 12–17 g/l.
Serving temperature: 6-8°C

Dry

The Dry one is the least common version, which highlights fruity and floral notes. It has a pale straw yellow colour and a delicate nose, with hints of citrus fruits, white peaches and green apples. On the palate it is tangy, fresh and rounded, thanks to its elegant sweetish note. To mitigate its sweetness, it should be served very cool. This is a style that can be used for varied and sometimes unusual pairings, from dry pastries to the spicy dishes of “fusion” cuisine.

Residual sugar: 17-32 g/l
Serving temperature: 6°C