Monday, December 24, 2012
Zonin Prosecco makes Christmas treats merry
Foie gras, goat brie, shrimp cocktail, celery with onion dip, and a Tillamook cheddar are on the table. Later there will be pigs in a blanket, mozzarella sticks, and loads of other hors d'oeuvres. You never know what may end up being served at holiday cocktail parties. And you might think that no wine could work really well with all of these. But Prosecco is light in body and has a good amount of acid - it pretty much washes down fatty foods with aplomb as well as not overwhelming light fare such as shrimp. It is like a chameleon of wines, seeming to be as right with buttery foie gras as crudités. The Zonin is a nicely balanced choice and with only 11 percent alcohol, it can be consumed easily over the course of the evening. The wine is a great value, too, available for $12 or less locally.
Posted by Diane Letulle at 9:48 PM
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