Proseccos from our award winning producer Andrea Biasiotto
Why Prosecco is the perfect partner for South East Asian food — and how to get the most from Andrea Biasiotto's award-winning bottles.
Written by The Wine Monk · Singapore
Proseccos are like Champagne when it comes to food pairings — amazingly comfortable in most food settings and totally at home with South East Asian cooking.
The bubbles may not be as fine as Champagne but the wine love is equivalent when it comes to adding sparkle to your celebration.
(Prosecco has half the atmospheric pressure of Champagne and uses a different winemaking method — secondary fermentation happens in large tanks rather than in the bottle, as with Champagne.)
Proseccos are often misunderstood as drinks meant just for brunches. While it is true they make brunches leisurely and worthwhile, they can do wonders for most lunches and dinners too.
Use it as an aperitif, combine it with your main course, or let the dry and extra dry styles jazz up your after-dessert moment superbly.
As Wine Folly puts it, the key to pairing Prosecco is to use it as a palate cleanser alongside medium-intensity foods — chicken, tofu, shrimp, or pork dishes. Because of its sweet aromatics and bubbles, Prosecco matches well with spicy curries and South East Asian fare such as Thai, Vietnamese, and Singaporean cuisine.
Next time you are in doubt on what to open with your Laksa, you know what to reach for.
