In Episode 285 of the Drinking Hour podcast, sommelier Melania Battiston arms listeners with the advice they need to confidently pair top-tier Prosecco with whatever may be on the dinner table. Battiston is a consultant sommelier and the former wine director at London’s Michelin-starred Cornus restaurant, and she is also an Italian, making her insights all the more vital. The Italians, as Battiston tells us, love an aperitivo and of course Prosecco fits the bill for this perfectly, but what Battiston assures us is that top-tier Conegliano Valdobbiadene Proescco Superiore DOCG wines can work wonders from the start of a special occasion right through to dessert at the dinner table.
The pair discuss how the amplified character and more subtle levels of sweetness in Conegliano Valdobbiadene Prosecco Superiore DOCG wines can lead to ample food pairing opportunities, from Brut Nature sparklers alongside asparagus to Brut bubbly paired with creamy seafood risotto. The sommelier shares her golden rules for wine-and-food matching and how these can be applied when approaching wines across the sweetness spectrum: her recommendations move from traditional Italian dishes through to pad Thai, and from savoury risottos through to sweet panna cotta.
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