Duque de Montebello Jumilla Tinto, Monastrell, PDO, süß
Add some sparkle to your life.
Special moments are a great blessing in our lives and a cause for celebration. Bubbles and fizz can make an extraordinary moment even more intense and memorable, so celebrate in style with the perfect Pieroth sparkling wine or Sekt.
Champagne and classic sparkling wines are usually made using Chardonnay, Pinot Noir and Pinot Meunier grapes, in Italy with its wealth of Frizzante and Spumante it is the Moscato, Spain uses grapes such as Macabeo to produce Cava, in Germany it’s Sekts created mainly from the Riesling grape and don’t forget about some great sparkling reds which are produced in all parts of the world.
The characteristics of the sparkling wines are as numerous as the multitude of different grapes used in their production. The more noble grapes such as Chardonnay and Pinot Noir tend to provide more restrained aromas and flavours and deliver structure to their wines, whereas the more aromatic grapes like Moscato and Riesling produce much fruitier wines.
Sparkling wines are not only for celebrations – cold meat platters are fantastic with sparkling reds, a fruity Sekt such as the Pieroth Blue Cuvee and dessert are made for each other, and try our dry Gold Sekt as partner with cheese.
The success of sparkling wines lies in their versatility, so don’t be afraid to try a few different food and fizz pairings – there’s no rule book to follow.
A dry sparkling wine will make the trout tingle on the palate. Try it!
Cook the peeled potatoes in water with salt for about 20 minutes. Toast the almond flakes in a small pan until golden brown.
Preheat two large pans with plenty of butter. Drizzle the fish inside and out with lemon juice and season with salt and pepper and fill with parsley. Turn the stuffed fish in seasoned flour then fry over a medium heat for 5-7 minutes on both sides until golden brown.The fish are done when the dorsal fin can be easily removed.
Melt the butter in a saucepan and add the fresh parsley, then toss the cooked potatoes in the parsley butter. Arrange the parsley potatoes and fish on four plates, pour the remaining parsley butter from the saucepan over the fish and serve with flaked almonds and lemon wedges.