Anna Maria Giambanco DiPietro
July 17, 2021 | The BOTTAIA Journal | Anna Maria Giambanco DiPietro

2019 Spumante wine pairing

A fan favorite here in Temecula, our 2019 Spumante was made in the cremant style, presenting both bright acidity and balanced creaminess. It’s ready to rock right now, but you could also put a case or two aside to cellar-age. This sexy sparkler begins with lemon-lime and sherbet on the nose and finishes with hints of Asian pear on the palate.

Refreshing, crisp, and bright, this bottle is absolutely fabulous sipped on its own, but it’s also super food-friendly. Why not set up a raw bar station on the patio for a cool, upscale hang? For guests who are not into shellfish, aim for a rustic cheese platter featuring gruyere, baby Swiss, parmesan, and any other earthy, buttery cheeses you come across.

Did someone say brunch?

With all of the beautiful stone fruit now in season, go for a batch of Bellinis. They’re easy, elegant, and let’s face it, delicious. Puree sliced peaches in the blender, then spoon about one tablespoon of the fruit into several champagne flutes. All that’s left to do is top those glasses off with our Spumante and you’ll be good to go. Feel like showing off your chef skills? Sharpen those knives, don an apron, then scroll down for our Spumante risotto recipe.

You can get really creative when working sparkling wines, so we encourage you to snap photos of your food and wine pairings, then share with us on In  stagram or Facebook—we’d love to see what you come up with!

Spumante Risotto

  • 6 slices prosciutto
  • 3 cups chicken or vegetable broth
  • 10 asparagus spears cut into 1” pieces
  • 4 tablespoons butter, divided
  • 2 finely chopped shallots
  • 3/4 cup Arborio rice
  • 1 cup BOTTAIA Spumante
  • 1/4 cup parmesan
  • Sea salt to taste
  • freshly ground black pepper
  1. Preheat the oven to 450 degrees and bake prosciutto on a lightly greased baking sheet for about 6 minutes. Set these aside for garnish.
  2. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 3 minutes. Remove them from stock and set aside but keep the chicken stock over a low flame.
  3. In another medium saucepan, melt 2 tablespoons of the butter, add shallots and cook for about 3 minutes. Add the Arborio and stir to coat in the butter. Keep stirring constantly, for about 4 more minutes.
  4. Add Spumante and simmer until the liquid has almost evaporated about 4 minutes. Add 1 cup of the hot broth and stir until absorbed about 2 minutes. Continue cooking the rice, adding the broth 1 cup at a time, stirring constantly, and allowing each addition of broth to absorb before adding the next until the rice is al dente, but creamy, about 20 minutes altogether.
  5. Off heat,  stir in the asparagus, remaining butter, cheese, salt, and pepper. Garnish with crispy prosciutto and enjoy!



Commenting has been turned off.