Wine Pairings for Strangozzi con le Capesante
Spumante: Drusian Prosecco Valdobbiadene Superiore Millesimato, Sommariva Prosecco di Conegliano-Valdobbiadene Brut, Col Vetoraz Prosecco Cartizze Superiore Brut
Bianco: Scubla Friulano, Schiopetto Tocai Friulano, Vie di Romans Tocai Dolee, Miani Friulano Buri or Friulano Filip
One of the ultimate vinous compliments to a succulent scallop dish is Prosecco. The dolce side of scallops and the merriment of la dolce vita that comes from popping the cork on bubbly, work not only for the palate but also for the spirit. Plus, Prosecco’s delicate floral fragrance conjures up gardens full of wisteria and acacia – just in time for spring. Perfetto! And, if you’re not a bubbly imbiber, turn to the still white wines of Friuli. It would be hard to pair these scallops with any better still wine than the local speciality, Friulano (also known as Tocai and Tocai Friulano).
Prosecco has grown up in the last decade or so, and some official changes have come with that progress. Prosecco used to be the name of the wine and its primary grape. Now, Prosecco refers only to the wine; the grape goes by its ancestral name, Glera. Today there’s also a DOCG (Denominazione di Origine Controllata e Garantita) for Prosecco. It’s a small area in the north-central part of the Prosecco producing region between the towns of Conegliano and Valdobbiadene. All three wines I’m recommending today are DOCG wines…that I’ve loved long before they earned those extra letters!
Drusian Prosecco Millesimato is particularly special because it is a vintage Prosecco. Most Proseccos are NV, or non-vintage. Carrying a bit more dosaggio (or dosage, as the French say) than the others; I think the Drusian is the best match of the bunch for this pasta. Sommariva Prosecco di Conegliano-Valdobbiadene Brut is interesting in that it is made only from the Balby clone, the better of the two types of Glera historically available. The Col Vetoraz Prosecco Cartizze Superiore Brut is distinct because it comes from a very small sub-zone, Cartizze, in the DOCG region. This is the driest wine of the trio.
Speaking of dry, if it is a dry and still wine that you’re thirsting for, check out these Friulano/Tocai. I’ve recently enjoyed those from Scubla and Schiopetto. The latter is always a sure bet…I’ve been drinking those wines for ten years now. If you want to take the quality up a notch further on the ladder, try Vie di Romans Tocai Dolee. For something really special, see if you can track down a Miani Friulano Buri or Friulano Filip.
I hope you enjoy these noteworthy Prosecco and Friulano pairings with this week’s Sunday Pasta!
Check out our recipe for Strangozzi con le Capesante and our About post that gives a brief history of the dish.
Christy Canterbury, Master of Wine