What would you pair with Franciacorta?

From the land of Prada, Gucci, Ferrari and all things wonderfully Italian, comes Franciacorta: Italy’s premium sparkling wine. Full of refreshing and fruity flavors, the wines are also rich and complex.  They are produced in the same classic or traditional method as Champagne. Sparkling wines have been paired with everything from fresh seafood to French fries and cheesecake; they are some of the most food-versatile in the world.  There are different sweetness levels and styles that beg for different food partners.

Here are some of our suggestions, but something tells us that you all, as IFBC participants, will have some really intriguing pairings ideas.

So, what do you think?  Italian bubbles and ….. ?   Some of our ideas here:

Undose -  The driest version of Franciacorta Wonderful as an aperitif, with medium-aged cheeses, risotto dishes , rainbow trout with herbs, oysters on the half shell

Extra Brut – With sushi, shellfish--Dungeness and Alaskan king crab, sautéed scallops—a wide variety of seafood.

Brut  -  Perfect throughout the meal, but especially with salads (ie Caesar), steamed clams,  lobster with drawn butter, crab salad sandwiches, french fries (!), fried chicken, fish and chips

Extra Dry - Great as an aperitif for those who are not fond of very dry wines , and paired with savory flans, baked vegetables, quiche of leeks and ham, creamy vegetable soups such as pumpkin

Sec, Dry – Super with soft, tangy, fatty cheeses like Taleggio or blue cheeses like Gorgonzola; also biscuits, petits fours, fruit tarts and simple almond shortbread

Demi Sec -  Excellent between meals with tangy cheeses. Also a fine partner for traditional Italian cakes like Panettone and Pandoro—but also incredible with New York cheesecake

And these special styles:

Satèn (lower bottle pressure, white grapes only)- superb with baked pasta, subtly flavored risottos, fish-based dishes and roast chicken
 
Rosé – terrific served with salami, sausages, mushroom dishes, asparagus or radicchio risottos. Eggplant parmigiana, fish soups, lamb and veal are also wonderful with rosé.

Share your suggested pairing ideas with all of us at the conference, would you? We'll se you at the Taste of Seattle and Gourmet Fair!

This post is brought to you by Franciacorta.