Exploring Prosecco With Ca’ di Rajo “Cuvée del Fondatore”

I believe most people who enjoy Prosecco are aware that it is, (now) more often than not, perfectly delicious on its own, and can stand its ground against other similarly priced sparkling wines. Many are probably, also, familiar with the DOCG of Valdobbiadene in the Veneto where the Prosecco gets the addition of “Superiore” to its name. I’m happy to see these changes happening to Prosecco’s reputation – it’s deserved! But the question still remains, when do you drink Prosecco? It’s time to start rethinking these Italian bubbles as brunch wine. 

My review of NV Ca’ di Rajo “Cuvée del Fondatore” Prosecco Millesimato DOCG, Valdobbiadene

Ca’ di Rajo is the product of the Cecchetto family. They also produce a variety of still wines from the Treviso region. The aromas of dried apple and ripe guava are enticing. The guava flavor persists and is accented by hints of jasmine tea, lightly touched by sweet spice and vanilla. On the palate, the initial burst of tart fruits rounds out into a delicate wave of foam with a bright, dry finish.

So when do you drink Prosecco?

Because of its juiciness and fuller body, I recommend this wine with roast pork, grilled chicken, or rabbit if you’re feeling a bit more Italian. Also try it with richer seafood: scallops, crab, lobster; or a triple cream cheese like Explorateur.

I found this Prosecco unique and exciting. I’ve heard it’s a bit hard to find, but if you come across a bottle (or more!) it’s well worth the average price of $17/bottle.

If you love Prosecco, you should try an Aperol Spritz. It’s a Prosecco cocktail with a hint of Aperol.

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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell. Learn more at http://wandereatandtell.com.

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