Last Monday the Ameron hotel in Zurich turned into a tasting room where food and wine spoke to each other until they merged, offering a journey of flavours designed to tell the story of Asolo Prosecco Superiore DOCG in all its many expressions. Organised by the Consorzio Asolo Montello and hosted by Christian Eder, editor and Italy expert for Vinum, the press lunch focused on the balance between dishes and sparkling wines, turning every course into a small act of storytelling.
The opening was entrusted to a vitello tonnato which, with its enveloping delicacy, was mirrored in the fresh, savoury bubbles of Pat del Colmel Duse Brut 2024 and Montelliana Extra Brut 2024, creating an encounter of textures and gustatory counterpoints. The sea bass, served with a roasted pepper butter, sugar snap peas and a lemon risotto, played with the complexity and the savouriness of the wines chosen for the course, Montelvini Extra Dry Collezione Serenitatis 2024 and Villa Sandi Brut with the Biodiversity Friend label, offering a sequence in which citrus notes and creaminess alternated in perfect balance. Dessert closed the lunch with a white chocolate and tarragon panna cotta that found in the noble dryness of Leterre Dry 2024 and in the elegance of Tenuta Amadio's Extra Brut Era Grande a light and brilliant support, able to enhance the sweetness without overpowering it.
Photo gallery
More than a simple tasting, the day was a laboratory in which it became clear how the nature of the soil and the residual sugar shape the personality of these sparkling wines as much as the fermentation processes do. At the end of the lunch Christian Eder led a masterclass in which six further wines from the Consorzio broadened the conversation about the nuances of the territory, giving participants new keys for recognising the many souls of Asolo Prosecco Superiore DOCG.
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The pairings on offer
First course
Pat del Colmel, Asolo Prosecco Superiore DOCG Brut, Duse 2024
Montelliana, Asolo Prosecco Superiore DOCG Extra Brut 2024
A delightful vitello tonnato to open the tasting
Main course
Montelvini, Asolo Prosecco Superiore DOCG Extra Dry Collezione Serenitatis 2024
Villa Sandi, Asolo Prosecco Superiore DOCG Brut, Biodiversity Friend label
Sea bass, roasted pepper butter, sugar snap peas and lemon risotto for a contrast of freshness and creaminess
Dessert
Leterre, Asolo Prosecco Superiore DOCG Dry 2024
Tenuta Amadio, Asolo Prosecco Superiore DOCG Extra Brut Era Grande
White chocolate panna cotta with tarragon to close on a sweet note
At the end of the lunch a masterclass led by Christian Eder took place, during which six further wines from the Consorzio were tasted, giving participants additional keys to the nuances of the territory.
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On the Vinum website you will find the highlights, a photo gallery with impressions of the event and information on the next initiatives devoted to the best of Italian winemaking and beyond. Go to www.vinum.ch
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