The bubbles pop and then quickly settle as the tongue recognizes the rich, full flavor. Crisp acidity keeps the taste fresh and bright, as flavors of green apple, Bosc pear and lemon coat the mouth. The finish is long and clean. Read more info about this wine
Adami Garbèl Prosecco
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Featured Recipe Pairing
Salmon Tartare with Crème Fraîche and Salmon Roe
King, or chinook, salmon is considered one of the tastiest species of the fish. Though wonderful grilled, this prized high-fat specimen makes a richly flavorful tartare. Wild salmon is preferable, but if it’s unavailable or not in season, use farmed.
Produced for more than ten centuries in the northeastern Italian province of Treviso, Prosecco was almost exclusively a sweet sparkling wine in the style of Asti Spumante until the 1960s. Since then, it's become drier and more complex, thanks to efforts by Prosecco producers to better define its ideal terroir. The Adami family has been making Prosecco for more than 80 years, with vineyards in places like the hilly Valdobbiadene area, where the claylike, calcareous, low-nutrient soil is fairly shallow. Adami also has vineyards in the Colli Trevigiani area, the source of this wine. These vineyards are at a lower altitude than those in Valdobbiadene but enjoy a similar climate of cool nights and hot days--ideal conditions for expressing the typical fruit notes of the Prosecco grape. Dubbed Garbèl, which in the ancient local dialect means a dry, pleasantly tart wine, this bottling is crisp and just off-dry, making it a perfect summer aperitif.
Scents of pear and lime blossom float off the effervescent nose, backed with a note of wet stone.
The bubbles pop and then quickly settle as the tongue recognizes the rich, full flavor. Crisp acidity keeps the taste fresh and bright, as flavors of green apple, Bosc pear and lemon coat the mouth. The finish is long and clean.
With its crisp flavors, minerality and light body, the Adami is great as an aperitif but will also be terrific with fish and shellfish entrées. Serve it with simple dishes like flaky white fish with butter and a squeeze of lemon, and its range of flavors will shine. Because of its acidity, the wine will stand up to spicy ingredients, too. Try it with ceviche of scallops or shrimp, which typically gets a little heat from fresh chili peppers. For a traditional pairing from the Veneto, purchase the freshest seafood you can find and make crudo, the raw seafood dishes that are the Italian version of sashimi.
Serve well chilled: refrigerate the bottle for 45 minutes before serving.
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