A Prosecco inspired lunch at Carne

A few weeks ago I was invited to enjoy a Prosecco inspired lunch at Carne in Constantia…

Prosecco is the Italian equivalent of Champagne or Cap Classique

I’m partial to a glass of bubbles myself, so was quick to reply to the invite with an affirmative answer!

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The afternoon began with a refreshing welcome drink, a Prosecco Spritz cocktail made with Bottega Prosecco, Aperol and Soda.

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The ideal Italian aperitif set the tone for the rest of the Italian-inspired food and wine pairing menu created by Italian chef and Carne proprietor, Georgio Nava.

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Prosecco is an Italian sparkling white wine, made predominantly from the Glera grape cultivar. Like Champagne and Port, the name Prosecco enjoys geographic protection under law and it cannot be called a Prosecco if it is not made with the Glera grape in the DOC Prosecco region located in north east Italy.

All Bottega Prosecco wines are twice-fermented, giving them their characteristic small bubbles with hints of yeast, flowers and soft summer fruit on the nose.

 

Our first Prosecco tasting of the afternoon was the Bottega Millesimato Brut, which is quite dry on the palate but with a well balanced fruitiness. We enjoyed this with a delicious Terrine of Aubergine, Tomato and Baby Marrow. At 11% it is lower in alcohol than many other sparkling wines and is well priced when compared with local bubbly.

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The second Prosecco we tasted was the Bottega Prosecco Brut DOC, a fruity wine with scents of acacia flowers, apple, white peach and citrus that paired beautifully with the most amazing Risotto made from 7 Year Matured Rice from Italy!

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The Bottega Gold Prosecco DOCG, was our final Prosecco tasting. Referred to as “The Ferrari of Prosecco”, the golden bottle is a stunning, and not only looks lovely as a gift or on a table, but has a practical purpose as well – it protects the wine from light, preserving it’s freshness and giving the wine a longer lifespan. Fruity and flowery, this wine has hints of Golden Apple, Williams Pear, Acacia Flowers and Lily of the Valley on the nose. We enjoyed this premier sparkling wine with an unusual cut of beef, a Beef Spider Steak (sometimes known as the Oyster Steak), as selected by Chef.

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Desert was a delicious Bottega Limoncino Panna Cotta, served with macerated strawberries and a glass of Bottega Limoncino which took me straight back to our holiday in Positano on the Amalfi Coast of Italy… Heaven!

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Made from the peel of Sicilian lemons, the addition of the highest quality Vento Grappa, creates this sweet, fragrant (and rather potent!) liquor, that being said, at 30% alcohol it is definitely easier drinking than similar products that have been known to be up to 40% alcohol!

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Finally it was time for the coffee lovers amongst us to enjoy a caffè doppio (double espresso). I’m not a coffee fan (!) but did enjoy a glass of the delicious hazelnut and chocolate flavoured Bottega Gianduia, a creamy liqueur with a moderate alcohol content of just 17%! Containing Veneto Grappa and Hazelnut Cream, this was a great way to end off an afternoon of Italian food and drink.

 

I’m pleased to say I left with a new found love for Prosecco, an easy drinking and affordable option for those who enjoy sparkling wine with a touch of Italian heritage and elegance.

“Prosecco is equally good with food, throughout a meal, or on its own” – Giuliana Abrahamse, operations and marketing director for Profumi D’Italia, South African-based importer of the Bottega range.

 

 

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Contact Details

For more information on Bottega Prosecco and other products contact Profumi D’Italia

Web: www.bottegasa.co.za

Email: [email protected]

Phone: 021 554 4831

 

For more information on Carne in Constantia

Address: 114 Constantia Main Rd, Cape Town

Web: carne-sa.com/constantia

Email: [email protected]

Phone: 021 761 0247

 

 

Images: Kathryn Rossiter

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Kathryn Rossiter

Kathryn is a South African lifestyle blogger and mom of 2 who has been blogging daily for almost 7 years! She writes about travel, health, beauty, fashion, decor and family... but not food (unless it's food she's eaten made by someone else) as she is a hopeless cook. She only wakes up early for 2 things... a red-eye flight to somewhere exotic and early morning game drives. She has just finished an extensive home renovation and would prefer to never see another box again. She's never met a chocolate or glass of bubbles that she didn't like!

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