Ruggeri Quartese Valdobbiadene Prosecco Superiore DOCG
Streaked with a persistent perlage of minute bubbles, this is an elegant wine with an appley bouquet on a floral background and a dry, fresh palate with good length and a pleasantly fruity finish.
Our Normal RRP: £19.99 now £17.99
Product Description
The Ruggeri winery was established in 1950 by Giustino Bisol, whose family boasts a deeply rooted, centuries-old tradition in viticulture in the Valdobbiadene area. The place-name “Case Bisoi” (that is “the Houses of the Bisols”) is to be found on the oldest maps of the area, in the heart of the zone now known as Cartizze and once called “Chartice” or “Gardizze”. It is here, according to property/tax assessment documents in the public archives, that the Bisol family has been cultivating vines since 1542. In the 1800s Eliseo Bisol left further documentary evidence of his activity as a distiller. Around 1920, his son Luigi Bisol, an oenologist, built a winery in Montebelluna. In 1950, Luigi’s son Giustino Bisol established the Ruggeri winery in S. Stefano di Valdobbiadene to produce and promote the semi-sparkling Prosecco and Cartizze wines. In 1993 the winery was relocated to new, large and ergonomically-designed premises.
This Prosecco is slightly greenish, brilliant and streaked with a persistent perlage of minute bubbles. The bouquet is fruity intense, yet elegant. Clear scents of golden apples come through a floral background. It is dry wine, fresh and lean, soft and rounded, with good length and a pleasantly fruity finish.
Grower: Ruggeri
Grape Variety: Glera / Verdiso / Perera
Style: Floral and Soft
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 11% ABV
Bottle Size: 75cl
Mexican Fish Taco
Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 6
INGREDIENTS
For the salsa //
250g/9oz cherry tomatoes, halved
2 spring onions, trimmed and finely chopped
1 garlic clove, finely chopped
1 lime, juice only
1 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
For the tacos //
1 tbsp ground paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp ground cumin
650g/1lb 7oz cod fillet
1 tbsp sunflower oil
soured cream, to serve
1 lime, cut into wedges
2 avocados, stoned and finely sliced
good handful coriander leaves
1 red onion, finely sliced
½ head white cabbage, finely shredded
Tabasco sauce
sea salt
12 x 15cm/6in diameter corn tortillas, warmed through
coriander leaves, to serve
1. For the salsa, mix together the ingredients in a serving bowl and set aside.
2. For the tacos, heat a barbecue or griddle pan to a medium-high heat. 3. Combine the paprika, garlic powder, oregano, cayenne pepper and ground cumin in a bowl.
4. Dust the fish fillet with the spice mix.
5. Brush the grill with the oil and cook the fish for 4–5 minutes on either side, or until cooked through.
6. Meanwhile, prepare the accompaniments for the fish by arranging the soured cream, lime wedges, avocado slices, coriander leaves, red onion and cabbage in serving bowls.
7. Squeeze a little lime over the avocado and set everything aside on a large serving platter with a little bottle of Tabasco.
8. Carefully remove the fish from the pan and break it apart with a fork.
9. Place the flakes in a serving bowl and season with sea salt to taste.
10. Sprinkle with coriander leaves.
11. Add the warm tortillas to the serving platter and assemble little bits of everything in the tortillas.
£119.94 £107.94
6 in stock
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