By now, the popularity of Prosecco has propelled this unpretentious potation to international fame, to the delight of producers and enthusiasts alike. But Prosecco passito? Who knew!
At dinner with friends, it’s not unusual to have a specific wine chosen to accompany dessert (a Barolo, for it’s glorious reputation, would va molto male, for example.) A nice vin santo, a pleasing Picolit, or even Barolo Chinato (perfect for pairing with chocolate, for example), would be a welcome accompaniments to any dolce. But Prosecco? Fermo? Passito?
Well I never. And it’s just grand. Who knew? Can’t wait to try it on friends alla cieca at the next dinner and see if they can guess what it is!
Here’s the one we had (they produce a passito of Marzemino and Verdiso too, along with a series of Prosecco spumantizzato):
Vicenzo Toffoli, Refrontolo Conegliano
A sgroppino is the famous Venetian after-dinner (of fish, traditinoally) disgestivo, although Giovanni says (a phrase which could frankly be the title of its very own blog) it’s too strong and tart, wipes out the delicate fish flavors, and in no way contributes to successful digestion.
I enjoy a sgroppino in the summer, which is about the only thing that can keep you cool around here when AC is scarce. I would think it would be a great addition to a beach party or relaxing on any given veranda, so just in case you might be looking for a recipe to try on your own. So while we’re waiting patiently for a change of seasons…
- 2 c lemon sorbet, softened
- 1 oz vodka (lemon vodka, if you want)
- 2.5 oz prosecco
Have some sorbet in reserve if it starts to get watery. I would use a hand mixer as opposed to a blender, which will instead pulverize it and make it too watery.