04. Snack Wines: Prosecco (The Burrata Wine)

Welcome to episode 4 of SNACK WINES! My weekly series where I’m sharing the best of the best wines to pair with your favourite savoury snack foods this summer.

If you’re new here, welcome!! No need to start from the beginning of the series, but here’s the intro post + episodes 1-3 for more context and to catch up on what you missed so far! xx

TLDR; Prosecco is the BEST with snacks, and its best snack friend of all: Burrata! The balance of contrast and similarities make them absolutely perfect for each other. Prosecco is from Italy’s veneto wine region, made from the grape Glera in the Charmat method (aka fresh, fruity, different than Champagne).

Steph’s wine pick: Kirkland Signature Asolo Prosecco Superiore (Costco)
The snack: Burrata plate with peaches, tomatoes, olives, pepperoncini, prosciutto, salt and vinegar chips, and a drizzle of olive oil and balsamic glaze.

This post contains affiliate links! Thank you in advance for your support xx

---

The Video

TLDW; 0:16 - Facts about Prosecco, 1:04 - My wine pick; 1:28 - The Burrata Wine; 1:39 - Snack time; 2:17 - Pippin (my pupper); 2:21 - why burrata + prosecco work so well (Venn Diagram explanation); 3:05 - eating the snack with the wine!

---

The Wine: Prosecco!

Similar wines: Cava, Sparkling Riesling, Non-Vintage Champers or Crémant

Prosecco’s Snack Besties: Tomato | stone fruit | fresh/soft cheese | prosciutto | pepperoncini | pickles | seafood | olives | herbs (basil, oregano)

I love these Venn diagrams to highlight the differences/similarities between a wine and food that make them a great pairing!

I’m basically a die-hard bubble lover, and it’s a happy coincidence that bubbles + snacks = THE BEST EVER. Especially Prosecco. It’s so versatile, the pairing options are basically endless! And bonus that you can always use it for a fun spritz!

So, what makes Prosecco an awesome snack wine?

It really has it all: The acidity to keep it fresh, the bubbles to keep it fun, and those bright fruit flavours to contrast the savoury snacks we love. Prosecco can be completely dry (not sweet), or extra-dry (a teeny bit sweet → confusing, I know), and I personally love an extra-dry Prosecco! That little bit of sweetness takes it to a whole new level of awesome for snack pairings by matching the sweetness from things like fruit, ripe tomatoes, and honey, and it also helps balance things out if we want to introduce a bit of spice!

Of all the snacks that pair well with Prosecco, Burrata is always top of the list for me! The two together are just perrrfect, which is why we’re calling her The Burrata Wine! Here’s why:

• Contrasting textures and flavours: Crisp, acidic, aromatic bubbles vs. Creamy, mild cheese

• Both are light, fresh, versatile, and Italian! And what grows together, goeeeesssss together. Right? ;)

---

Prosecco in a Nutshell

• From Veneto (Northern Italy, Venice area)

• Made from the grape Glera (sometimes with a bit of Pinot Noir for rosé Prosecco) using a sparkling wine-making method called the Charmat Method to preserve its bright, fruity, aromatic profile.

• There’s good ol’ classic, inexpensive, super crushable Prosecco. And then there’s Conegliano Valdobbiadene Prosecco Superiore DOCG. A mouthful of words (and a mouthful of awesomeness). These are the best of the best when it comes to Prosecco, made from the vineyards around the towns of Conegliano and Valdobbiadene. There are even higher levels of quality within this DOCG, which we won’t get into much, but let’s just say if you ever see the words Rive or the very special Cartizze on a label, you have found gold.

Charmat method: Still wine is made by fermenting the grape juice. That wine is then fermented a second time in a large, sealed, stainless-steel tank. When fermentation happens, carbon dioxide is released. If there’s nowhere for that gas to go (i.e. in a sealed tank), it dissolves back into the wine and makes BUBBLES! A larger vessel means the wine has less contact with the yeast cells left-over after fermentation (aka the lees), so its freshness is preserved.

Champagne method: Same same, but instead of a large stainless steel tank, the second fermentation happens in the bottle itself. A smaller vessel means the wine will take on more of the yeasty, bready notes from such close contact with the lees.

My Picks

• I don’t think I’ll ever stop recommending the Kirkland Signature Asolo Prosecco Superiore DOCG. This one is considered extra-dry (aka perfect), and the value is INSANE! For $7 US ($12 CAD), you get pretty consistently awesome bubbles. And I’m here for it.

• The Nino Franco Rustico Valdobbiadene Prosecco Superiore is a beautiful example of a higher quality Valdobbiadene Prosecco!

---

---

THE SNACK!

Burrata + sweet cherry tomatoes + fresh peach slices + pepperoncini + Prosciutto + olives + salt & vinegar chips + olive oil + balsamic glaze + flaky salt

How to make it:

This one is preeettttyyy simple. Pull your ball of burrata open and place it on a cute plate with the other ingredients (tomatoes, peach slices, pepperoncini, prosciutto, olives, salt & vinegar chips). Drizzle it all with olive oil + balsamic glaze and top with flaky salt! And I forgot, but basil would also be great to finish it off!

Snack swaps (+ some links to what I used)

• Burrata → Fresh mozzarella

• Salt & vinegar chips → Pepperoncini or plain salted

• Cherry tomatoes → Heirloom tomatoes if you have them! Or any tomato!

• Peach → Apricot, nectarine, cantaloupe

• Prosciutto → Mortadella, mild salami, Coppa di Parma

• Olives / Pepperoncini → anything pickled!

---

More Burrata Recipes:

• Boursin-Stuffed Pepperoncini Burrata Plate

• Tomato Pesto Confit Burrata

• Blood Orange Salami Burrata Plate

• Hot Honey and Prosciutto Burrata

• Grilled Peach & Prosciutto Burrata Board

• Hot Honey Burrata with Hot Honey Butter Crostini

→Wine & Dip RECIPE INDEX: All recipes + pairings

---

New recipe coming your way tomorrow
+ Check back in next Wednesday for episode 5!

Love you all!

xx Steph

---

Previously on Snack Wines: