prosecco food pairing

Post-Christmas canapes with Prosecco

Need a break from all the Christmas indulgence?

Here’s a little helping hand, but be warned – whilst healthier, and meat-free, these recipes are still truly decadent. Well, it is still December after all!

Our supper selection consisted of crab and radish sourdough toasts, and smoked aubergine vol-au-vents (so very retro!). Both courtesy of the delightful Ottolenghi, whose middle-eastern influence was a welcome refrain from the cheese and meat laden plates of days gone by.

The pairing had to be bubbles, and after a few too many days of Champagne, we reined it in slightly with some wallet-friendly, fruity Prosecco.

Prosecco and canapes
Prosecco, whilst fizzy, is really totally different to Champagne – different grapes, different production method and ultimately it isn’t trying to compete with Champagne! For most though, it makes a good enough substitute.

Most Prosecco is actually a touch sweeter than Champagne, and this is no exception. The Val d’Oca Rive de Colbertaldo is deliciously fruity, with an extra drop of sugar to make it even more easy-drinking and well-balanced.

If you fancied something still, then most dry whites would work. We also had the Sommerberg Grand Cru Riesling on the go, from Biecher & Schaal in Alsace, which worked equally well.