Dallas Uncorked 7^th Anniversary Champagne and Sparkling Wine Celebration

with The Wine Therapist

April 13, 2011

Secco Rose Italian Bubbles  - Delicious sparkling rose’ with notes of rose petals, fruits, cherry and raspberry yet dry.  Excellent with hard and soft cheeses, prosciutto, chocolate, raspberries, chocolate covered berries, lobster, crab, scallops, caviar, steak, and pate; even spicy Asian dishes.

Bodegas Naveran Spanish Cava 2008, a premium Estate-own-Cava producer, was founded in 1985 by Swiss born Michel Gilleron Parellada. He owns 272 acres of vines in the Alt (high) Penedés sub-region, in the town of Torrelavit.   100% Estate owned vineyards allow for higher quality control and produce consistently superior quality wines. Old vines result in smaller yields, increasing concentration and grape quality. 

Laetitia Brut - Since 1982, Laetitia Estate Vineyard & Winery has harvested estate-grown Pinot Noir, Chardonnay and Pinot Blanc for award-winning sparkling wines made in the traditional Méthode Champenoise using the only two European wooden basket presses of their kind in North America.  The sparkler is light, crisp and refreshing. 

Deutz Brut Classic Champagne – the distinctive house style of elegance and finesse which has made Champagne Deutz one of the most respected of all Champagne houses, is reflected in this fine non-vintage Champagne. Matured according to traditional methods from a blend of several vintages from twenty of the best crus of Champagne, it reaches a perfect balance of flavor. 

Umberto Fiore, Moscato d'Asti DOCG 2010 - An appreciated and unique wine with half the carbonation of a typical sparkling wine. It has a brilliant transparency with a intense straw yellow color. Extremely aromatic with a famously complex perfume and characteristic; sometimes sparkling or vivacious. Mild level of sweetness, counterbalanced by vibrant acidity.  A wonderful summer drink or as an aperitif.

All paired with classic Champagne and Sparkling Wine bites  -
Truffle Deviled Eggs; Roasted Potatoes with Truffle Aioli and Pesto Aioli; Balsamic Asparagus with Prosciutto; Smoked Salmon Mousse on Cucumbers; Cheese, Strawberries and Chocolate 

Recipe for Truffle Deviled Eggs
12 large eggs
1 tablespoon white vinegar and 1 tablespoon salt for the water
2 tablespoons truffle mushroom paste (Central Market or Jimmy’s have excellent options)
2 tablespoons mayonnaise
1 tablespoon sour cream
Salt and pepper to taste, about 1/2 teaspoon of each
1 tablespoon chopped parsley
Drizzle of truffle oil, fresh cracked pepper and chopped chives for garnish

Preparation:
Cook the eggs in boiling water with vinegar and salt for 2 minutes, then let rest on stove top until cooled through.  When cool, crack the eggs, remove the shells and cut in half.  In the meantime combine the other ingredients and set aside in the refrigerator until ready to add the egg yolks.  Add yolks combine well.  Spoon mixture into a piping bag and pipe into each egg half.  Drizzle lightly with truffle oil and garnish with cracked pepper and chives. Yum!

Additional recipes on Dallas Uncorked: Red Wine with Breakfast

 

Uncorked Home

Send mail to info@dallasuncorked.org with questions or comments about Uncorked or this web site. 

Uncorked encourages moderation and responsible drinking. Each guest to an Uncorked event agrees to drink responsibly and further agrees that the purchase of a ticket to or their attendance at an Uncorked event constitutes an acknowledgement that Dallas Uncorked, Inc. and its agents, representatives, officers &  directors  shall not be liable for any injuries or property damages suffered by or from the actions of any guest while attending or traveling to and from an Uncorked event.

You must be 21 years old to attend Dallas Uncorked events.   
Updated April 29, 2011