Franciacorta is one of my favorite types of sparkling wines, and Berlucchi, just knows how to make it right. Berlucchi pairs well with so many dishes, which one wouldn’t think of when it comes to sparkling. Whether it’s a Brut, Pas Dosé, Reserve, or Rosé, you will find a Franciacorta you love.
The Franciacorta ’61 Rosé, made the seasoned crisps and tuna burst with meaty and peppery flavors, while the ’61 Brut smoothly balanced out the garlic cream and added some great freshness to the dish.
Salmon with Ratatouille, Basil Puree, Herb Salad, and Chive Oil was the star of this lunch. Salmon like many types of seafood pairs very well with sparkling wines, and because it was accompanied by ratatouille it was even better! The 2008 Pas Dosé and 2006 Extrême Reserve were paired with this course.
The Pas Dosé is bright with yellow fruit notes. On the palate, this wine has wonderful structure and crisp acidity. The Reserve is also just as bright with crisp acidity, but has more mineral notes.
We ended the lunch with a rosé, which in my book is always the best way to end anything. The 2008 Rosé was elegant with notes of strawberry and raspberry. On the palate this wine was playful and had no tannins at all, which was great when paired with the smooth and sweet Apricot Tart with Pistachio Frangipane, Toasted Almond Ice Cream, and Apricot Coulis.
For more tasting notes and an insight to more about Berlucchi Franciacorta, check out the Wine 101 section!