Riccardo prosecco on a hot Sunday afternoon

Sometimes style does count over substance. I went to a new supper club not long ago and while the food was serviceable, it was really the setting and  atmosphere that bowled me over. It was the Old Hat Supper Club, a new one recently set up in Islington and I was there as a guest of Riccardo prosecco. Riccardo had invited me and a few of my foodie friends to sample their wares in a supper club setting. Riccardo prosecco is launching here in the UK and they thought it would be a rather novel idea to use a supper club, which are all the rage now here in London. They kindly donated the prosecco for our lunch.  We started off with a cocktail of prosecco di Valdobbiadene, strawberry and basil which while sweet also managed to be quite refreshing and as it was a hot summer afternoon, very much appreciated. That has to be one of the advantages of using prosecco, fizz without the exorbitant price tag and if you’re going to adulterate your wine, why use champagne when prosecco works just as well. We had a still prosecco or vino tranquilo as they call it, with the starter of stone oven baked sardines with tomatoes and herbs. I’ve only ever had still prosecco once before, but I do enjoy it. Although it is still, it does have a few lazy bubbles. Still prosecco is made from 100% prosecco grapes. Many people do not realize that prosecco is not only the name of the wine but also the grape. A lovely aperitif, apples and pears on the nose with a some flowery notes wafting about, on the palate, a lively wine with more of those great appley flavours, it washed down the sardines easily which were very… sardine-y. The main of pork belly and crackling was served with two proseccos, the vino spumante extra dry DOC Prosecco di Valdobbiadene and the Cartizze which is the top end of the Riccardo prosecco line. Prosecco di Valdobiadene comes...

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