I do enjoy a challenge but sometimes it feels like you have bitten off more than you can chew. So in a couple of weeks, I am cooking a dish at this Italian Food and Wine Matching event. I am making a starter for about 80 people…. what did I sign up for?
Taste & Match is an event that has been running in Italy, in Rome, Milan, Turin and Venice. This is the first event outside of Italy and chose London as it’s a great food city. You can buy discounted tickets here.
Special deal on tickets – If you buy 3 tickets, you get the 3th one free.
If not, you can RT this to win a ticket.
RT & follow @fernandowine to win 1 ticket to the Italian Wine and Food Matching event #tasteandmatch this Friday http://bit.ly/Ly3R2h
The wine that I had been sent to taste was the Zanotto Prosecco Clofondo which is from the Prosecco region.
This wine was made in the old fashion way, like they did before the 70s. They did not use pressurized tanks and the second fermentation happens in the bottles. The bottle has a beer cap and there was a bit of an explosion on opening.
The wine is cloudy as the yeast from the fermentation is still in it, unlike champagne where they freeze the tips and remove them. It had quite large bubbles, a slight bitter lemon taste and a slight bitter aftertaste. It has 11% alcohol and would be perfect for aperitifs.
My dish that I decided to make to go with this wine is Blinis with Tea Smoked Trout and Dill and Horseradish Sauce.
The recipe might look complicated with a long list of ingredients but is actually not too difficult. Tea smoking fish is an old Chinese cooking technique. Sometimes, they like to add some star anise, szechuan peppercorns and other aromatics in with the tea and rice when smoking the fish to give an additional level of flavour.