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Prosecco - two choices and a Graves

For dinner tomorrow night I am having shrimp/lobster ravioli, wild salmon, fresh baby green beans, cheesecake.

I have not had prosecco previously and I have on hand for an apertif: Santa Margherita di Valdobbiadene, as well as Aneri Prosecco di Valdobbiadene.

I am not interested in adding peach nectar -- sounds abominable to me :-))

Would you say that the best of the two would be Santa Marg.?

Also I am having 2001 Chateau Villa Bel Air 2001 Graves to drink with the meal.

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It says on the site that the wine is 50% cabernet souv., 40 Merlot%,

10% Cab. Franc. The bottle contents is a white wine and says "White Bourdeau wine." I thought Merlot, Cab Franc and Cab Souv were red.

Is it that the skins were removed during fermentation or what?

Am really confused. Any comments welcome. Thanks, Dee

Reply to
Dee Dee
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Dee Dee wrote in news:1177350307.526053.86410 @o5g2000hsb.googlegroups.com:

Code=ChateauVillaBelAirR

About the Villa Bel Air, try here:

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The site (which hasn't been updated since 2004...) says, about the white, Sauvignon Blanc 42%, Semillin 42%, Muscadelle, 16%

d.

Reply to
enoavidh

Dee, I have only had the Aneri, but I was very impressed with it. Here's what I wrote about it here:

NV Aneri Prosecco di Valdobbiadene Brut nose: stones, intense floral and tropical fruit notes palate: light body, crisp entry, fine mousse, bone dry, crisp finish

I'd certainly open it as an aperitif if I had any and, no, I wouldn't add any peach nectar, either ;-)

Mark Lipton

Reply to
Mark Lipton

Can I come to dinner please?

Judith

Reply to
judith.lea99

I'll put a few extra whites to chill. :-))

Dee

Reply to
Dee Dee
[snip]

meal.http://www.vins-bordeaux.fr/Tout-Vins/vins.aspx?Code=ChateauVillaBelAirR

I have a few bottles of that wine that I bought at a local discount grocery store. It is quite good in my opinion. However, it tends to oxidize after opening and will not be as good the next day. Yours seems to be mis-labeled; it is certainly not a CS/Me/CF blend. Mine has no indication of the cepage.

Andy

Reply to
AyTee

Bless!

Judith

Reply to
judith.lea99

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