From a fine Prosecco Superiore bubbly to its signature Pinot Grigio, Santa Margherita has a wine for every occasion.
The label — named for Margherita, wife of Count Gaetano Marzotto who founded Santa Margherita in 1935 — is from the Veneto region of Italy, land which has boasted vineyards since Roman times.
The company was a pioneer of modern winemaking methods for Pinot Grigio and is seen as a benchmark of quality and innovation for the category. In 1961, it moved away from the then-standard ‘ramato’ method of making sparkling wine and adopted traditional sparkling wine vinification techniques.
By fermenting the grapes without skin contact, more of the delicate fruit and floral notes could be preserved, the result being a lively, aromatic bubbly with a lovely balance of freshness and complexity.
Santa Margherita Prosecco Superiore (RRP $22.99) sets the tone for festive celebrations, pairing beautifully with Christmas lunch, dinner or dessert. Its fresh refined effervescence also makes it the perfect aperitif. With aromas of pineapple and peach, it has fine, lively bubbles and a hint of sweetness on the palate followed by a bright, dry finish.
A versatile wine, it pairs well with cheese, seafood, rich creamy dishes like pasta carbonara, and rich desserts. Presented in a big squat bottle, it’s the ultimate cheers to share with loved ones this festive season.
Try it with the Summer Risotto recipe below, a delicious assemblage of prawns, peas and zucchini flowers with, of course, a splash of Prosecco in the stock.
Santa Margherita 2024 Pinot Grigio (RRP $24.99) is crisp and refreshing and very food-friendly. An excellent aperitif, it’s also the perfect drink for a picnic, and nicely complements mains such as seafood, pasta, rice, soups and white meats. Pinot Grigio is Santa Margherita’s signature varietal, made with grapes from a vineyard in the Italian Alps (Valdadige DOC).
A dry white with lots of personality, its intense apple and citrus aromas are followed by a crisp refreshing palate and bright, well-balanced flavour. This sip and savour fan-favourite has inspired a generation of Italian white wines.
Both the Prosecco and the Pinot Grigio are available from Dan Murphy’s and BWS stores nationally.
Summer Risotto with prawns, peas and zucchini flowers
INGREDIENTS
1 French shallot, finely chopped
3 tablespoons butter
2 tablespoon olive oil
350g Arborio or Carnaroli rice
2 green prawns, peeled and deveined, tails attached
200g of frozen peas
2 litre vegetable stock
150ml Santa Margherita Prosecco Superiore
Salt and pepper for seasoning
8 zucchini flowers, inner stamen removed, cut into strips*
75g freshly grated parmesan cheese
Unwaxed lemon zest and baby mint leaves to serve
METHOD
1. Heat up the stock in a medium pot. Keep at simmering level.
2. Heat the olive oil in a medium, heavy based pan (preferably non-stick) with olive oil and add the 1 tablespoon of butter.
3. Once the butter melts add the onion with a pinch of salt and slowly sauté on low heat until it turns translucent.
4. Turn the heat up and stir in the rice. Sauté for a minute making sure that every grain is coated in butter.
5. Pour in the Prosecco Superiore, stir well and cook the alcohol out for 1-2 minutes, then turn the heat to low and start ladling in the stock and stir whilst the rice slowly absorbs it. Keep adding another ladle of stock once the previous has been absorbed. Only ever stir gently.
6. Keep cooking for 16-17 minutes or until the rice is al dente. Add the last ladle of stock, the peas and the prawns and immediately remove the risotto from the hob, allowing the residual heat to cook the prawns and peas.
7. Add the rest of the butter, parmigiano, stir vigorously to create a creamy texture (all’onda). Add the zucchini flower strips, place the lid on and let the risotto set for a few minutes to create the coveted risotto finish and for the prawns to cook through with the steam.
8. Serve hot, in shallow bowls, with grated lemon zest, a few mint leaves and freshly ground black pepper. To remove the zucchini flower stamen, open out the petals gently to reveal the stamen and simply snap off.
Note: This is not a sponsored post but we received a sample bottle of each of the two wines.
