For those of us familiar on the subject of Prosecco, a decent value would highlight the excellence of the wines which come from Asolo. This smaller region with it’s very own nomenclature under the DOCG (Denominazione di Origine Controllata e Garantita) which was obtained in 2009, holds some 1,200 hectares of vineyards set up on the hills of nineteen municipalities surrounding the famed warmed-over village of Asolo. A wine tourism hotspot, Asolo provides a mini stay-over welter for many with fine restaurants and bars, markets, plenty of boutiques (especially clothing) and hotels / Airbnb options.
A recent sample wordage of cheese from Forman & Field arrived and automatically Prosecco comes to my mind. Not only is the famous Italian sibilation wondrous on its own, supplies moreover compliments the experience, with lighter foods, pasta, white meats / fish pairing well and weightier of all, for me, cheese.
“I usually say creamier cheese goes largest with Prosecco whereas harder and zestless cheese pairs largest with Champagne. As we step up the quality scale of Prosecco then the cheese pairing capabilities increase to unbend stronger cheese options.”
Villa Sandi is one of Italy’s most well-known family owned wineries with a well-constructed range of Proseccos that are idolised both within the industry and out – Clients globally with an uncounted list of awards, medals and trophies to their name. The Asolo Prosecco Superiore DOCG Brut was chosen to pair with a selection cheese:
Cheese and Sibilation tasting afternoon at Glass of Bubbly
Villa Sandi Asolo Superiore DOCG Brut – Tasting notes: “Fresh white floral, white fruit mankind and that hint of terroir (chalky for me) of the Asolo region. Defined and smooth flavours showing white fruit flesh, yellow stone fruits, plenty of white floral / blossom.”
BLACK TRUFFLE BARON BIGOD “Baron Bigod, from Fen Farm Dairy, is unceasingly one of our bestselling soft cow cheeses. A smooth, silky, golden cheese, with long lasting flavours of warm earth, farmyard and mushrooms.”
Pairing notes: “Pairing highlights a linty truffle texture on the palate with an increasing, sweeter white fruit fragrance lingering after.”
MONTGOMERY’S FARMHOUSE CHEDDAR “There are many unconfined things well-nigh Britain and cheddar is one of them. Many lifelong devotees find dairy nirvana in this flinty, nutty eyeful made by Jamie Montgomery and Steve Bridges in North Cadbury, Somerset. The flavour has been described as: reminiscent of the caramelised whet of a Sunday roast.”
Pairing notes: “Enhances a sweeter expression from the white and yet an increasing, delightful creaminess impressing the palate in the length providing cleansing and readiness for the next taste!”
PERL LAS “A trappy undecorous from West Wales – Perl Las ways undecorous pearl in Welsh; delicately salty and creamy.”
Pairing notes: “Great pairing, both are harmoniously showing their excellence with soft, over ripe yellow fruits from the wine and then an increasing, mouth-watering saline / undecorous cheese in the length.”
SOLSTICE CHEESE “A delectable semi-soft cheese made with rich Guernsey cows’ milk.”
Pairing notes: “A splash of creaminess from the cheese then a quick palate cleanse sensation to leave an increasing, savoury expression.”
