Pitars Prosecco Rosé + Rice Cake & Shrimp with Pesto Sauce【創意料理之餐酒搭配：義大利青醬年糕炒蝦與義大利粉紅氣泡酒】

July 1, 2022 Joyce Lin

Food：

Rice Cake & Shrimp with Pesto Sauce

Wine：

Pitars Prosecco Rosé DOC Veneto Italy 🇮🇹

When we only have a few ingredients left in the fridge, we let our imagination fly and be creative.

My husband came up with this summer delight by using rice cake, onion, red bell peppers, avocado, shrimps, and leftover homemade pesto sauce. I gotta say… the flavor of combining all the ingredients together is absolutely amazing. Never think of pesto sauce can go with rice cake? Think again.

To pair with the dish, I choose @pitarswines Prosecco Rosé from Italy. This pairing might be a safe bet, but sparkling rosé can never go wrong with shrimps and pesto.

I love how the aromas and flavors of the Prosecco Rosé work with shrimps and the pesto sauce. The Prosecco Rosé not only brings out the sweetness of the shrimp but also complements the savory, garlicky and nuttiness of the pesto sauce. The bright acidity and the lively bubbles cut through the richness of the avocado and serve as a palate cleanser for the next bite. I enjoyed this pairing so very much. So glad to connect the duo together and make it a perfect pair.

Pitars Prosecco Rose

Wine Recommendation:

Pitars Prosecco Rosé DOC Veneto Italy 🇮🇹

🏠：Pitars

🔖：Prosecco Rosé

🍷：Sparkling Rosé Brut

🍇：90% Glera, 10% Pinot Noir

📍： Prosecco Rosé DOC, Veneto, Italy 🇮🇹

Tasting Note:
This Prosecco Rosé displays light salmon roe color with alluring bouquet of pink roses, red berries and blood orange aromas. It’s bright, mineral, and refreshing.

Food Pairing Recommendations:
Beside the mentioned above, Grilled Octopus Salad, Egg Benedict, Smoked Salmon Quiche, and Pintxos are wonderful options to pair with this Prosecco Rosé.

Where to buy

Option 1

Option 2

Option 3

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【創意料理之餐酒搭配：義大利青醬年糕炒蝦與義大利粉紅氣泡酒】

餐點：

義大利青醬年糕炒蝦

餐酒：

Pitars Prosecco Rosé DOC Veneto Italy 🇮🇹

忙到沒空買菜時，只能利用冰箱所剩的幾樣食材，變化出止飢料理。冷凍蝦、年糕、酪梨與自製的義大利青醬，這樣天馬行空的組合，也只有在這樣的情況下才應運而生。這道創意料理：義大利青醬年糕炒蝦的概念就是這樣來的。

這年頭 fusion 料理盛行，義大利青醬搭年糕這樣的組合搭配也沒有什麼不可以。起鍋前拌入的酪梨塊，與ＱＱ的年糕加在一起的套路，見怪也不怪，有一種 California Roll 的精神在裡面。

義大利青醬年糕炒蝦

創意料理要怎麼與葡萄酒做搭配？

大廚先生的創意料理，果然是驚為天人，也給我出餐酒搭配的考題。把最主要的食材及調料風味拉出來後，餐酒搭配就不那麼困難了，反而有種豁然開朗的感覺。這道菜的蝦是風味主角，義大利青醬是畫龍點睛的調料，只要找出能與這兩樣搭配的葡萄酒，那就完美了！

今天選擇的 Pitars Prosecco Rosé 就能完美地將這兩個重要元素串連起來，達到一個平衡點。鮮蝦與 Rosé 的莓果香、礦物風味交融後引出的蝦的鮮甜; 義大利青醬帶出的羅勒、大蒜及堅果香，與Prosecco Rosé 發散的微香草氣息是同步同調，非常協調。這瓶 Prosecco Rosé 的亮眼酸度再加上活潑的氣泡感，不僅能一清油脂豐厚的酪梨在口中留下的軟糯口感，食物與酒在口腔中碰撞而激盪出全新的火花才叫人激動，久久不能自己。

非常喜歡這樣的搭配，有點出其不意卻也在意料之中。還沒有喝過Prosecco Rosé 朋友們，這個夏天值得買來試一試喔！

Pitars Prosecco Rosé