It's the last day to enter our 12 Days of Trialto giveaway! Let's toast to a chance at winning a $1,000 prize pack with our final feature wine, Vaporetto Prosecco Brut. This versatile bottle of bubble is a fantastic choice for any celebration, or any day of the week to be honest. It's fruity, fresh and pleasing to an array of palates. For any last minute shoppers, it also makes for a rather delightful stocking stuffer. Did somebody say mimosa?
SRP: Reg. $17.29; $15.79 Limited time offer for December
Find it here: BC Liquor Stores; select private retailers
Vancouver Magazine International Wine Award Winner - Best Sparkling Wine category
Rating: 90 Points - Wine Align
"I always like the Vaporetto wines, they offer pure sparklings with attractive packaging and this offering is as expected. A generous nose of nougat, lime leaf, caraway and watermelon seeds. Very charming for the price." Brad Royale, September 2015
100% Glera. Straw yellow in colour with light green hints. The perlage is fine and persistent. Fruity apple, light hints of apricot and citron. White and meadow flowers, fresh and pleasant. Elegant on the palate, slightly soft with a fruity aftertaste and subtle floral persistence. Serve at a temperature of 8°C in a crystal goblet. Thanks to the minimal residual sugar level, this wine is not only indicated as an aperitif but also pairs perfectly throughout the meal—even with delicate dishes, or rich fish (salmon and tuna), shellfish, mature and hard cheeses.
Try it with this recipe:
1 kg small clams , scrubbed clean
1 small bunch fresh flat-leaf parsley
4 cloves garlic
10 cherry tomatoes
250 ml white wine
400 g dried spaghetti
freshly ground black pepper
extra virgin olive oil
1-2 dried chillies
Bring a pan of water on to boil. Meanwhile, sort through cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away.
Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking.
Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away with fresh bread to mop up the juices, and a glass of Vaporetto to complement.
Recipe source: Jamie Oliver