Autumn is in the air and brings to the table all the colors and flavors of the season to pairing the enveloping taste of Conegliano Valdobbiadene Prosecco Superiore
This season has something unique. Time slows down, the first fluffy scarves appear, the smells become wet with rain; everything draws a languid atmosphere, illuminated by the soft light that illuminates the houses in the evening and that envelops our bodies and our thoughts. The rhythms are no longer frenetic, we look for the warmth of good company and the table becomes the place where we find ourselves more willingly with seasonal dishes to be pairing with the soft and enveloping flavor of a Conegliano Valdobbiadene Prosecco Superiore Sommariva.
We are ready to get intoxicated with the autumn emotions and a new metamorphosis of the world around us which is perhaps the one that most of all involves our sensoriality at the table and beyond. The colors are deeper and more vibrant, the aromas become more intense of earth, musk, resins and mushrooms, and richer and rounder flavors are sought to warm the soul.Yellow, orange, red and ocher become the predominant accents of the table, the reference to the earth that yawns in anticipation of hibernation; the longer and succulent cooking takes the place of fresh summer crudités and the mix of aromas of spices and lumps invades our kitchens overwhelmingly. We are ready for a new season of emotions, taste experiments and old confirmations of grandma's recipes enriched and accompanied by lots of good wine and why not? precisely from a Conegliano Valdobbiadene who with his histrionic soul satisfies us at any time of the year.
COMBINATION OF THE SEASONS
Seasonal pairing is the watchword. And then green light to the imagination with all the colors and flavors of autumn starting with an appetizer of vegetable millefeuille and a Taleggio fondue that goes well with the dry flavor and citrus scent of a Prosecco Superiore Rive di Collalbrigo Costa Extra Brut. A more Mediterranean dish could be a durum wheat focaccia stuffed with fresh caciotta and fennel seed sausage that requires the fresh and rounder taste of a Conegliano Valdobbiadene Brut Sommariva.
Whether it is a soup, the filling of a ravioli, the dressing of a timbale with not too seasoned cheeses or a pasta sautéed with aromatic herbs, pumpkin is the queen of autumn tables whose sweet flavor is happily combined with a Brut or an Extra Brut. Let's not forget that this is also the season of forest flavors and on an autumn table you can't miss the rich taste of a mushroom risotto simply creamed with new extra virgin olive oil that glides on the enveloping silkiness of a Prosecco Superiore Rive di San Michele Extra Dry. And for a respectable seasonal pairing, our table cannot be orphaned by the refined and slightly ferrous taste of a pigeon breast glazed with pomegranate sauce whose acidity is delicately dampened by the softness of our Extra Dry Rive di San Michele. If you love the strong taste of veal sweetbreads, try marinating them in cedar juice and cooking them at a low temperature to serve them with a Jerusalem artichoke cream and enhance the taste with the refined freshness and complexity of our Conegliano Valdobbiadene Brut.
And to finish on a sweet note, what could be more autumnal than a persimmon and hazelnut flan or a warm chestnuts and blackberry pie? And if sweetness calls for sweetness, Prosecco Superiore Dry Sommariva will greet you with a long and warm hug.