Santa Margherita Prosecco Superiore Di Valdobbiadene DOCG, Veneto, Italy With northern Italy’s Veneto region at the forefront of Italy’s fishing industry, it’s no surprise that Prosecco and seafood go together so well. Full of aromas of pineapples, peaches and apples, the bright and dry finish of this Santa Margherita Prosecco works wonderfully with the saline flavours of fresh shellfish, such as lobster, oysters or scallops.
Fantinel Sant’Helena “Judri” Sauvignon Blanc, Friuli-Venezia Giulia, Italy Lively, fragrant Italian Sauvignon Blanc, with aromas of peach, melon, tomato leaf and yellow pepper. An excellent match for herbal seafood dishes that call for wines to complement with their own vibrant herbal notes. Traditional festive feasts in Italy often start with their festive feasting with ‘La Vigilia’ on Christmas Eve. Believed to have originated in Southern Italy, the meal is traditionally meat-free, with seafood as the star of the show instead.
The Orange Republic Godello Valdeorras, Galicia, Spain
Textured, full-bodied and satisfying, this Godello from eastern Spain has flavours of apricot and peach, with a hint of quince and a refreshing note of lemon on the finish. This is a great partner for all sorts of seafood, from crab to raw scallops or baked snapper.
Order at matthewclarklive.com
Made with FlippingBook interactive PDF creator