Give me a reason why Prosecco isn’t the most succulently superbly unsurpassably smashable form of bubbly, and I’ll give you a million why it is. Light, bright, fruity and fun, it’s the fastest ticket to an Italianate love of life in a glass. This one is insane value, even in a relatively low-cost genre, and as tantalisingly tasty as many of its more exxy stablemates. Don’t mess around, mofos. Stock up on this beauty while it’s here. It’s destined to disappear fast.
Full price $25.00 from the producer.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Prosecco DOC
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Did you know that Prosecco is the only region that has as grape named after it? Or was it the other way round... well, here's fun fact number two anyway: the prosecco grape is also known as glera! So don't glera't me if I got anything wrong here, I'm too busy busting out the bellissimo bubbles!
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.