AGO.SET 2014
XVI
designed and patented by Ca ‘del
Bosco. This avoids shock and oxidative
further additions of sulfites, making our
Franciacorta purest, most enjoyable and
most enduring. Finally, each bottle is
packaged in uniquely marked to ensure
traceability.
Pairings
Perfect pairings with hot and cold
appetizers, preferably accompanied
with risotto, pasta with seafood and
grilled fish
Quadra
Eretiq
Features
The only Franciacorta not use during
the greaping Chardonnay, choosing
instead a blend of Pinot Noir and
Pinot Blanc, the latter without any
passage in the woods with the goal
of maintaining the integrity of the
expression of varietal and eliminate any
superstructure. It’s a selective choice
also in the availability of bottles. It is
brilliant light straw color, with fine
perlage and continuous, fresh scent
with a hint of red fruit and balanced
palate with mineral notes on the finish.
Pairings
Aperitif, clams
Villa Franciacorta
Boquè
Features
50% Chardonnay, 50% Pinot Noir.
Aromatic elegance with hints of cherry,
currant and citrus. The taste is fresh,
balanced and flavorful. The volume
and fullness of Pinot Noir shows in
perfect synergy with the elegance of
Chardonnay. The prolonged aftertaste
reflects the feelings promises.
Pairings
Perfect for the whole meal, perfect with
fragrant and tasty dishes. Also is great
accompaniment to an aperitif thanks to
the rather short amount of sugar.
Uberti
Franciacorta Brut Francis I
Features
Chardonnay, Pinot Blanc, Pinot Noir
Pale yellow color, rich foam, fine and
persistent perlage. It has an intense
aroma of bread crust. It is characterized
by pleasant taste, slightly sour, lingering
in the mouth.
Pairings
It is a wine that matches with any kind
of meal
AT PAGE 46
Simply aperitivo
The ritual of aperitivo
continually reinvents itself,
transcends the boundaries
Italian and is now an
international phenomenon.
Only to be ruled out is still the
restaurant, which does not
go beyond the bubbles. Here
are some simple preparations
to accomplish, in some
cases unexpected but highly
effective
by Fabrizio Gomarasca
Momo - Caffo
Aperitivo based on Amaro del Capo
with spicy fruit
Ingredients
2 cl Campari Bitter
2 cl Amaro del Capo
12 cl soda
Preparation
Pour the ingredients into a large
glass with ice, stir and garnish with a
skewer of pineapple cubes, which has
been grated hot pepper.
Hugo with Holler Sambo - Roner
Holler Sambo is a fragrant and
aromatic liqueur made from
elderflower.
Ingredients
5 cl of Holer Sambo
10 cl Prosecco
Ice
Mint leaves
Preparation
Holer Sambo Pour into a wine glass
with ice. Fill the glass with sparkling
wine, stir briefly and garnish with
mint leaves.
Astisour - Consortium of Asti
DOCG
A very simple preparation made from
Asti Spumante DOCG
Ingredients
1 part lemon juice
3 parts of Asti DOCG
Preparation
Squeeze half a lemon per person,
shaken with a teaspoon of white
cane sugar, pour into the glass over
ice cubes, add the Asti. Garnish with
cherry.
Urban Emotion - Sanbittèr
A proposed non-alcoholic aperitif
appetizer from the cookbook The Art
of Sanbittèr Emotions
Ingredients
1 bottle of Sanbittèr Emotions Fruit
Grapefruit
60cl apricot juice
1 teaspoon of wildflower honey
1.5 cl fresh lime juice
Preparation
Put all the ingredients into the glass
and stir well. Garnish with a twist of
lime.
Gambrinus Spritz - Molinari
L’Elisir Gambrinus - obtained
from wine Raboso, sugar cane and
22 suitably refined and blended
ingredients - paired with Prosecco
allows to obtain a refined aperitif
with a pleasant aftertaste of cherry
and blackberry.
Ingredients
6 cl of tonic water
6 cl Prosecco
3 cl Elisir Gambrinus
Ice
Preparation
Put three ice cubes in a large glass,
add the Elisir Gambrinus, Prosecco
and tonic water. Stir and garnish with
an orange slice
Italian Mojito - Peroni Nastro
Azurro
For the launch of its Blue Ribbon
Small 25cl, Peroni Beer has developed
some amazing coctktail like this
remake of the classic Mojito.
Ingredients
2 cl lime juice
2 cl sugar syrup
1 cl Sambuca
8 mint leaves
25.5 cl vodka
Blue Ribbon
Preparation
Stir the mint leaves in a glass with
the lime juice, add sugar syrup, vodka
and Sambuca. Fill the glass with
crushed ice. Cover with Blue Ribbon.
MAGAZINE
