It’s not like anyone really needs an excuse to drink Prosecco, but here’s a good one. We asked Head Buyer John for more info on this one and he said “it’s very, very affordable and surprisingly good.” In John-speak, this is like 95 points, 5 stars, and all the things. And he’s praising it with faint damnation, because he’s quite understated, generally. Evidently he was surprised enough at how good this was that he ordered a container-full of it from Italy.
And it is surprisingly good. I’m even a fan of the sunny mustard yellow capsule colour - reminds me appropriately of my older brother’s first car, a fantastic Fiat 124 coupé. And just like that stylish Italian rustbucket, this wine is destined to be one of the most fun, characterful and short-lived things in households the world over.
Or, as one of our Wine Dealers put it: “great wine, used to be my old work’s house sparkling pour for about a year. I’ve had more of this wine than any other sparkling in the world.”
So, you’re welcome.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Don't box Veneto in. From Prosecco to Amarone, this prolific North-East Italian region is the the biggest DOC producer in Italy (that means it produces wines of excellent and legislated quality). You'll also find Valpolicella and Soave, so you could seriously just stock your cellar with Veneto vino and you'd be set for a rainbow of styles, and all wicked wines.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.