Prosecco: Perfect Wine for Brunch【早午餐餐酒的最佳選擇: 義大利普羅基克氣泡酒】

Pear Bellini, made with Italian sparkling wine: Conegliano Valdobbiadene Prosecco/ 使用來自義大利Conegliano Valdobbiadene 產區的普羅基克氣泡酒調製出來的西洋梨貝里尼雞尾酒

Chef pulled off this abundant brunch in less than 40 minutes: nothing crazy but very satisfying.

Brunch:

• French Onion Soup

• Bratwurst and Sauerkraut

• Guacamole

Cocktail:

• Pear Bellini (fresh pear purée , Zardetto, Conegliano Valdobbiadene Prosecco Superiore DOCG, Brut NV Italy 🇮🇹)

I made this Bellini with only two ingredients: fresh pear purée and Prosecco. This cocktail is very easy to make yet delightful and super delicious.  

This Zardetto Conegliano Valdobbiadene Prosecco Superiore provides a solid back bone to the Bellini. It’s floral, mineral, with green and yellow apple, and Bosc Pear on the nose. Mouthwatering acidity with great intensity and finish. It goes wonderfully with French Onion Soup but with the Bratwurst… Man, definitely a home run. You must give it a try!

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早午餐餐酒的最佳選擇: 義大利普羅基克氣泡酒

French Onion Soup, Bratwurst and Sauerkraut and Guacamole/ 法式洋蔥湯、德國香腸佐酸菜及酪梨醬

早午餐：

• 法式洋蔥湯

• 德國香腸佐酸菜

• 酪梨醬

雞尾酒:

• 西洋梨貝里尼雞尾酒 (Zardetto, Conegliano Valdobbiadene Prosecco Superiore DOCG, Brut NV 🇮🇹)

大廚使用冰箱裡剩的食材，東拼西湊，變出了一桌豐盛的料理。還記得不久前我挑戰做法式洋蔥湯，搞得我手忙腳亂的，怎麼看大廚做起來就是一派輕鬆？！我還是乖乖的在一旁侍酒就好了！

今天的早午餐餐酒來點不一樣的。相傳貝里尼雞尾酒源自於威尼斯，是Harry’s Bar 的創辦人Giuseppe Cipriani 發明的。製作方法相當簡單，只需兩種材料就能製成：白桃泥及義大利普羅基克氣泡酒。喝起來不僅有白桃的香氣，還微酸微甜，奢華的氣泡感，彷彿瞬間就置身於威尼斯的花神咖啡館中享用早午餐一樣！

這三道菜搭配貝里尼雞尾酒一起飲用是近乎完美的餐酒搭配，完完全全撐得起洋蔥湯的甜、起士的鹹、德國香腸的鹹香、酸菜的酸勁及酪梨醬濃稠的口感。聽我說了這麼多，你還在等什麼？還不快試試？