Celebrate with Pearls!

 

Piera Martellozzo's new line, Perle di Piera, arrived just in time for holiday celebrations!   Don't let the trendy packaging mislead you;  the quality sparkling wine inside the beautiful bottle is really the star of the show!  There are four spumante to choose from, each retailing for under $20. 

Blue Pearl is a Prosecco Extra Dry DOC; delicious and classic Italian spumante that is great for toasting but also for use in cocktails like Bellini, Mimosas and more. 

Pink Pearl is a dry sparkling rosé made from Rabosa and Pinot Noir grapes.  The festive color makes it great for parties, while the nose and palate are full of raspberry, cherry, rose and violets.  An excellent wine to pair with grilled seafood, risotto and sushi.

Silver Pearl brings something quite rare in the U.S.; Sparkling Pinot Grigio!  This Brut Spumante has an elegant nose of orange blossom and crusty bread.  It is lovely for toasting, cocktails and first courses.

Yellow Pearl is sure to intrigue your discerning guests!  Made from Ribolla Gialla grapes grown in Slovenia, this brut wine offers apple, spring herbs and flowers.  The bubbles are smooth and persistent for an elegant and lasting finish.  A great choice for oysters and fish. 

Semplicemente vino.  Simply wine.  Piera Martellozzo is the authority on sparkling wine.  Float away on the bubbles of their new line, Perle di Piera, and indulge yourself in pearls. 

Food & Wine Pairing  

Lobster Risotto

Serves 2 as a side dish

2 Tbsp Unsalted Butter

2 Tbsp Olive Oil 

1/2 Sweet Onion, diced

2 Garlic Cloves, minced

3/4 Cup Arborio Rice

1/4 Cup Dry White Wine (Vinchio Vaglio Serra Piemonte Cortese)

3 Cups Vegetable Broth (or make broth from the lobster shell!)

1/2 Cup Freshly Grated Parmigiano-Reggiano

1 Small Maine Lobster Tail, boiled quickly and finely chopped

2 Tbsp Truffle Oil*

Salt

Heat oil and butter over medium heat in a large saute pan.  Add onions and saute until beginning to turn soft, about 6 minutes.  Add the garlic and arborio rice, allowing the rice to absorb the flavors and turn barely golden, about 4 minutes.  Be careful that the garlic does not burn.  Turn the heat to medium high and add the wine, cooking until almost evaporated.  Reduce heat to medium, stir in 1/2 cup vegetable broth and stir until it is almost completely absorbed by the rice.  Add another 1/4 cup broth and allow to absorb into the rice.  Repeat until the rice is tender and begins to create a creamy coating, about 20-30 minutes.  When the rice is tender and the last batch of broth is just absorbed, stir in the cheese until well incorporated.  Turn off heat, stir in the lobster, drizzle with truffle oil and stir to combine.  Salt to taste. 

Vinchio Vaglio Serra Piemonte Cortese will cleanse the palate and cut through the creamy risotto with refreshing acidity.

 *Truffle Oil from Vom Fass in Maplewood, Missouri was used for this recipe.