Cuore Italiano

Part 4: Elevating the pairing with bubbles 🍾⛰

✨ Perlé Trento DOC, Ferrari (Trentino Alto Adige)

Now we move north to the Dolomites — where one of Italy’s most prestigious sparkling wines is born.

Made from Chardonnay using the traditional method (like Champagne), and aged on lees for years, this wine brings depth and precision:
• apple & citrus
• toasted brioche
• bread crust
• hazelnut

What makes it special?
High-altitude vineyards + dramatic day-night temperature shifts =
✨ high acidity
✨ very refined aromas

Why it works with fried fish 👇
Sparkling wine is one of the best pairings for fried food.

The bubbles:
• cleanse the palate after every bite
• cut through the richness
• balance the sweet-salty glaze

Result?
Each bite feels fresh again — like the first one.

Sometimes, the simplest rule works best:
👉 fried food + bubbles = perfect pairing

Would you go for sparkling with Thai food? 🍷

Dish 2: Pla Thot Nam Pla 🐟🇹🇭
Deep fried fish with fish sauce glaze that is crispy with a sweet & salty glaze and hits of garlic and lime.

First pairing:
🌸 Chiaretto Riviera del Garda Classico DOP, Marangona (Lombardia)
A rosé from Lake Garda made from local grapes like Groppello, Marzemino, Barbera & Sangiovese.

Light in colour, but full of character:
• strawberry & raspberry
• citrus peel
• rose petals
• subtle herbal notes

Fresh, elegant, and incredibly food-friendly.

Why it works:
The bright acidity cleans the palate after the fried fish,
while the red fruit softens the sweet-salty glaze.

Rosé sits perfectly between white and red — which makes it one of the most versatile pairing wines.

Would you try rosé with fried fish? 👇