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CHINESE SOMMELIERS MEET ITALIAN WINES. WU HAO: THREE GREAT DISHES FOR ASOLO PROSECCO SUPERIORE DOCG MILLESIMATO EXTRA BRUT MONTELVINI

02/03/2021 14:02

WU HAO: THREE GREAT DISHES FOR ASOLO PROSECCO SUPERIORE DOCG MILLESIMATO EXTRA BRUT MONTELVINI
(and delicious pairing suggestions pop up)

Zhong Can Yi Jiu, the only Program pairing Italian winese to Chinese Cuisines, asks prominent Chinese sommeliers to taste the wines of our partners and to suggest pairings with Chinese food.  

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THE WINE

ASOLO PROSECCO SUPERIORE DOCG MILLESIMATO EXTRA BRUT, MONTELVINI
The colour is deep golden, of noble beauty. The bubbles of this Prosecco are delicate and persistent, with a nice perlage. The scent is rich and outlined by notes of white flowers, apples, yeast, toast and a delicate vegetable hint. On the palate, the wine is surprisingly fresh and balanced. The effervescence of the bubbles in the mouth make it lively and exciting. The sensation you get is by no means inferior to that of a Champagne.

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THE PAIRINGS

SPRING ROLLS

INGREDIENTS
For the batter
120g of flour 00
80g corn starch
350ml of water
Salt

For the stuffing
150g of sliced pork
1 spring onion
1 carrot
1 stick of celery
80 g of savoy cabbage
80 g of bean sprouts
2 tbsp of soy sauce

METHOD
1. For the batter: in a bowl sift the flour with the corn-starch, then add the salt and water slowly, stirring with a whisk until the batter is smooth and free of lumps. Let it rest for 30 minutes at room temperature.
2. Clean the spring onion, celery and carrot and cut them into thin sticks.
3. Cut the meat into slices and then into cubes.
4. Sauté the latter for a few minutes in a saucepan or in a wok with a little vegetable oil.
5. Add the celery, carrot and spring onion and leave to cook for a few minutes, just the time it takes to cook the vegetables a little while leaving them crunchy.
6. Deglaze the wok with the soy sauce.
7. Now compose the rolls: roll out a disc of dough on a flat plate, place a spoonful of the filling at the base then cover it by bringing the lower edge upwards to close it.
8. Brush the free part of the dough with 1 tablespoon of water mixed with 1 tablespoon of flour and close the two side flaps folding them back on themselves.
10. Then roll it all up into a roll, applying pressure to seal well. Proceed to form rolls in this way, until all the filling has been used.
11. Fry the rolls, a few at a time, in hot oil at 175 ° until they are uniformly golden.
11. Drain them with a slotted spoon and quickly pass them on absorbent kitchen paper. Serve.

PAIRING NOTES
The lively texture of this Prosecco di Montelvini balances the rather fatty feeling on the palate left by the rolls and makes you to want to take another bite. Traditional Chinese spring rolls are mainly made with pork, with a few pieces of vegetables, so the high acidity of this Prosecco from the Montelvini winery balances them perfectly.

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STEAMED SEA BASS

INGREDIENTS
1 Sea bass
1 green onion
10g ginger
Soy sauce
Cooking wine
Sesame oil

METHOD
1. Fill the inside of the fish with green onions and slices of ginger
2. Leave the fish marinating with salt and cooking wine for 15 minutes.
3. Bring the water to a boil and steam the marinated sea bass for 10 minutes.
4. Put the green onion into strips and sprinkle it with hot oil; add soy sauce and serve.

PAIRING NOTES
This tasty steamed fish is simply seasoned with green onion, ginger, salt, soy sauce and cooking wine. The steamed fish is tender and delicate, with a little umami and sweetness in the mouth. The delicate and elegant aroma bouquet of the wine does not overwhelm the umami of the dish, on the contrary it enhances the succulence of the fish, creating a pleasant aftertaste.

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PORK BELLY WITH PRESERVED MUSTARD

INGREDIENTS
800 g of pork belly
200 g of mustard
Soy sauce
10 slices of ginger
2 green onions
1 tablespoon of cooking wine
Frying oil
1 tablespoon of minced ginger
2 star anise
2 bay leaves
1g Sichuan pepper
1g corn starch
For the sauce
3g soy sauce
1g dark soy sauce
1g sugar
0.5g white pepper
1g sesame oil

METHOD
1. Add pork belly in a pot with enough cold water, add green onion, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. Bring the content to a boiling and then simmer for 20 minutes.
2. Brush dark soy sauce on the surface of the pork belly cube and set aside for 15 minutes.
3. Pour oil in a pot (recommend 2 cm oil level). Drain with kitchen paper and fry the pork belly cube with rind downside.
4. Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.
5. Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.
6. Soak the Mei Cai with cold water and wash carefully. Drain and set aside.
7. Add around 1 tablespoon of oil in wok, fry minced ginger until aromatic, place Mei Cai in and fry until dry.
8. Mix all the sauce ingredients in a small bowl.
9. Top the pork belly slices with Mei Cai and place 1 bay leaf, 1 star anise and 4-6 Sichuan peppercorns on top in each steaming bowls (2). Drizzle the sauce evenly.
10. Set up the steamers and steam for 1.5 hours to 2 hours.
11. Pour the sauce out so we can thick them in the next step. Bring the sauce to a gentle simmer, and add the corn-starch to thicken it.
12. Cover the bowl of pork with your serving plate and flip it over onto the plate.
13. Pour the sauce over the dish and serve.

PAIRING NOTES
The froth of this Prosecco is delicate, precedes a pure and direct aromatic bouquet, with notes of white flowers and flint. This pork has a plump flesh and has a slightly rubbery texture on the palate and it is precisely for this reason that this Prosecco Montelvini is a very good match: both its acidity and the hints of white flowers balance the fatness of the pork belly and prepare the taste buds for another bite.

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WU HAO PROFILE

Wu Hao is a professional sommelier with a long experience in catering. He has obtained the WSET Level 3 Award in Wines (passed with Merit), CAFA Formation, ESW certification, Australian Wine Authority Certification, Winery Domini Veneti “Amarone Course”.
He has also worked as a wine educator for the Chinese market.

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OTHER PAIRINGS FOR ASOLO PROSECCO SUPERIORE DOCG MILLESIMATO EXTRA BRUT, MONTELVINI
https://zhongcanyijiu.com.cn/recipeDetails/284