Piedmont Sparkling Nebbiolo & a Pungent Anchovy Green Sauce #WinePW
Welcome to the December edition of our monthly Wine Pairing Weekend group! December is holiday party time! Our job this month is to create some creative sparkling wine and appetizer pairings. If you see this early enough, please join us December 13th at 10 a.m. Central Time. We’ll be chatting on twitter at #WinePW about our holiday sparkling wine pairings. We’d love to have you join us!
Nose: Mildly yeasty aroma, bright red berries.
Mouth: Yeasty strong fruit, nice lively acidity. Lip smacking tartness, great for clearing away strong flavors.
Acciughe al Verde (Anchovies in Green Sauce)
This is a very traditional antipasto in the Piedmont where they just eat it straight with knife and fork. If you think European cuisine is all elegant, restrained, white tablecloth food; think again! This spread is full of fishy, garlicy, fresh green spicy flavor, it’s definitely NOT for the meek. You will be surprised, though, as only the most confirmed anchovy hater won’t like it. Whenever we prepare it, we are surprised to see how eagerly it is received.
This flavorful topping for bread or cracker goes beautifully with sparkling rosé, as the wine carries its own flavor in addition to cleansing the palate. The tart acidity along with the carbonation does a great job of clearing strong flavors.
The Fine Art of Sciabola (sabering)
Want to add some extra fun to your celebration? Break out the saber. We were introduced to sciabola on our first trip to Italy, and we have embraced this fun method of opening sparkling wines ever since. Now, every opportunity we have, we pull out the sword and go for it. Here’s our daughter, Casey, in her first attempt with our friend Leslie in Barbaresco. No problem, you can do it, too!
Sparkling Wine and Appetizer Pairings
Here are the ideas available from our group for you. Try something new this year!
Bacon and Greens Dip with Bubbly by Cooking Chat
Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
A Seasonal Nibbles Duet + Pear Valley Vineyard’s Frizzante Muscat by Culinary Adventures with Camilla
Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels — An Italian Wine Blog
Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
The Holidays Sparkle on #WinePW by Rockin Red Blog
Butternut and Bubbly by It’s Okay to Eat the Cupcake
Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ
Don’t forget to our Twitter chat today, December 13th at 10 a.m. Central Time. We’ll be talking about our tips and tricks for the best holiday wine pairings. We’d love to have you join us!
Be sure to mark your calendars for January’s Wine Pairing Weekend, hosted by Christy at Confessions of a Culinary Diva. We’ll be sharing “New Wine Resolutions – Wine or Region you want to explore in 2015. Join in the #WinePW 8 conversation on Saturday January 10!
This recipe is adapted from Matt Kramer’s A Passion for Piedmont cookbook. Out of print, you can find this book used on Amazon. This intensely rich, garlicy, fresh tasting appetizer could change an anchovy-hater’s mind! As always with Italian recipes, choose the highest quality ingredients you can find. It makes all the difference! Wine Pairing Suggestion Ingredients Instructions
Acciughe al Verde (Anchovies in Green Sauce
A flavorful Brut Metodo Classico (champagne method) sparkling rosé will pair beautifully. The bright acidity and carbonation do a great job cleansing the palate between bites. The more forward flavor of the rosé is strong enough to hold it’s own vs. the intensity of the food.
This recipe is adapted from Matt Kramer’s A Passion for Piedmont cookbook. Out of print, you can find this book used on Amazon.
This intensely rich, garlicy, fresh tasting appetizer could change an anchovy-hater’s mind! As always with Italian recipes, choose the highest quality ingredients you can find. It makes all the difference!
Wine Pairing Suggestion