Match of the week

Prosecco and jelly

Posted by Fiona Beckett (Google+) on February 25 2013 at 12:37

Is there a good match for jelly and ice-cream? A dessert wine can seem too heavy - and ice cream can strip out its sweetness - but prosecco is perfect, as I discovered at the weekend.

The jelly in question - a blood orange and Campari jelly at the Seahorse restaurant in Dartmouth - admittedly had a touch of bitterness which helped. And the prosecco, Nino Franco Rustico, like most sparkling wines, had an added ‘dosage’ or sugar solution that prevented it tasting too tart. The slightly sweeter Cartizze might have been even better but what made it work so well was the combination of textures - the frothy bubbles and the gently quivering jelly.

Coincidentally we had been at a friend’s the previous night who had made a rhubarb jelly with prosecco which was equally good - and very pretty. Jelly and prosecco is the way to go for spring and summer entertaining, I reckon. You heard it here first ;-)

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