I have a simple sweet treat that pairs perfectly with a delightful Italian sparkling red wine. This combination is ideal for Easter or any occasion when you’re craving chocolate, whether it’s a chocolate bunny or another chocolate treat, along with a sweet sparkling red wine to complement it.
Even though, most of us wine Conosur’s often don’t care too much for sweet wines, I highly recommend this one! This is a red Italian wine in Italy’s northwestern Piedmont region. The alcohol content is generally around 11.5%, of which 6.5% is the grape’s residual sugar. It is one of the few sweet Italian wines to achieve DOCG status. DOCG status refers to the highest quality standard for Italian wines. It stands for Denominazione di Origine Controllata e Garantita, which translates to “regulated and guaranteed placename. The wines undergo additional tasting evaluations and analysis to ensure exceptional quality and authenticity.
Wines made exclusively from Brachetto grapes are cultivated in a small region around the town of Acqui Terme in southern Piedmont, which allows them to be classified as Brachetto d’Acqui wines. This wine is a sweet, delicious, soft, and delicate red sparkling variety that pairs wonderfully with chocolate, particularly dark chocolate. It also complements caramel, whipped mascarpone, and homemade whipped cream for a delightful dessert experience. Additionally, this wine is quite versatile and goes well with seafood, salty hard cheeses, Gorgonzola and figs, as well as spicy dishes.
Consider serving Rosa Regale during brunch. It pairs wonderfully with waffles topped with raspberries, peaches, and strawberries, as well as with fruit salad and French toast. Surprisingly, it also complements local sausages that have a bit of spice.
One of the top sellers among Brachetto wines is Rosa Regale. This unique sparkling red wine features aromas of freshly crushed strawberries and a hint of rose petals. It offers a remarkably well-balanced sweetness, complemented by fresh raspberries and crisp acidity, leading to a clean and dry finish. Even if you’re not typically a fan of sweet wines, Rosa Regale is an exception worth trying.
“Little known fact: Brachetto d’Acqui dates back to the times of Cleopatra. Legend has it that both Julius Caesar and Marc Antony presented Cleopatra with several wineskins filled with this luscious elixir, knowing it would be love at first sip. The empress then had her lovers drink the wine in order to unleash their passion, and the rest is history.”
Perfect pairing
Chocolate Brownies & Rosa Regale
- 1 Box Brownie mix
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon of instant coffee
- Follow the instruction for the brownie mix. Add the chocolate chips, and instant coffee, then mix well. Because there are additional chips in the batter, I would lower the temperature to 325 and occasionally check with a toothpick until cooked. Let the brownies cool off for 10 to 15 minutes, pour a glass of Rosa Regale, then add a big scoop of homemade whip cream or vanilla ice cream or both and enjoy!
Gorgonzola Fig Prosciutto Flatbread
- Flatbread
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1 cup Gorgonzola cheese, crumbled
- 2 ounces sliced prosciutto
- sliced figs(1-2)
- 1/2 cup Arugula (optional)
Preheat oven to 375. Drizzle about 2 tablespoons of olive oil over the flatbread and sprinkle half of the garlic and rosemary on top. Season with salt and pepper. Next, dollop 1/4 cup of fig jam evenly across the bread. Scatter half of the cheese, sliced figs and prosciutto over the flatbread. Bake in the oven for approximately 15 minutes, until the flatbread is puffed and golden. Once baked, transfer the flatbread to a cutting board and let it cool for 10 minutes before slicing. Repeat the process with the remaining ingredients to prepare the second flatbread. Finally, garnish with sliced scallions and arugula then serve. (Prosciutto can also be eliminated from the recipe.)
This recipe was inspired by one of my favorite Chef’s, Todd English.