Skip to main content

Featured Post

Coffee Fizz Cocktail and Mince Pies

Coffee and Prosecco, please, just don’t – is what a lot of people would utter, they should be kept as far away from each other as possible, the professional Sparkling Wine sector is adamant about that and I agree, coffee can make it very difficult to discover the magical aromas and flavours hidden within a bottle of Sparkling Wine, but just because everyone says they don’t belong, doesn’t mean you shouldn’t still try. Partnering with Bianchin Prosecco and Conker Spirit, a producer of Gins and Cold Brew Coffee Liqueurs, we’ve crafted a Prosecco and Coffee Cocktail, with an added touch of Christmas, to see how Coffee and Sparkling Wines can, in fact, help each other in some ways, but at the same time, we discover that you can’t teach an old dog new tricks. The Prosecco – Bianchin The Vineyards of Bianchin are located in the heart of Montello, where nature and memories unite, shining light on a glorious past for the Bianchin family. Responsible for the production of their Asolo Pros...
Read more

Does Vegan Sparkling Wine Pair Well With (Veggie) Spag Bol?

The nights are getting colder and it is time for more autumnal, wholesome food. I realised that it had been months (maybe longer!) since I’d made spaghetti bolognese – at home, we’ve switched out to quorn mince for a number of years. Much like Indian food, it may not be what one thinks when it comes to a meal with sparkling wine. Even when preparing this meal, my default stance was to reach for a bottle of red to open.

A bottle of Jansz Tasmania Premiun Cuvee was gifted to me by a friend in the summer who is a fan and who took a punt on the fact that I may never have tried it. The first pour was fizzy and cloudy with the first sip being incredibly refreshing. Vegan friendly and probably the first Australian fizz I’ve had since I embarked on this pairing journey. My father, who always asks ‘what country?’ when I crack open a bottle, remembered a film that we both love.

Still a little nervous by the proposal, garlic (ciabatta) bread made the starter menu on recommendation from said friend. Perhaps it was the brioche notes in the wine that made this work.

Let’s face it – no two spag bols are ever the same are they? With a base of chilli and rosemary oils, and notable garlic and freshly picked basil, there was a risk that a flavour or two may overpower the wine. Perhaps I lucked out today, or this wine held its own, but the food was flavoursome without any one flavour stealing the show.

As for the wine, its creaminess was notable and the nuttiness complemented the mince. Needless to say, cheese was an optional addition to those that may have wanted it, however as a cheese lover myself, this wine paired well enough to almost act as a dairy replacement.

Conclusion – sparkling wine with vegan mince certainly works in this instance and I’d be up for doing it again with another one. The heaviness of beef/lamb is not present here so may contribute to this being a possibility. It may be tradition and conditioning – I’m still likely to default to a glass of red for little while, but let’s see!

Author: Rupa Datta – rupa@portfolio-people.com