Saturday, 21 June 2014

Anyone for Strawberry Bellini?

strawberry, bellini, prosecco, wine, sorbet, syllabub


I was recently sent wine to try out from Sainsbury’s. I love my wine, especially red, so was looking forward to sampling what they had to offer.



I was sent a bottle of white, red and prosecco to enjoy.

Firstly the white which was Vinho Verde, a Portuguese wine. This wine has won several awards including the International Wine Challenge commended winner. The wine is described as light and fruity and a little bit spritzy. It goes perfectly seafood. I tried this and found it pleasant, not my favourite. But then I am not as big a fan of white.

Here’s a perfect recipe to use the wine in, from Helen at Fuss Free Flavours. It’s for an Easy Black Cherry Syllabub. The recipe calls for a dry wine and this is fairly dry, 3 on the scale where one is dry and 9 is sweet.

courtesy of Fuss Free Flavours


The bottle of red was a Fairtraide Malbec, another award winner, this one claimed silver in the IWC. It’s described as full bodied and robust, packed with flavours of blackcurrant and damson. It goes well with roast beef. Me, personally, I love red wine with a big bag of crisps which I enjoyed with this one.

But here is another recipe to try out with this red. From my friend Jac at Tinned Tomatoes, this is for a melon, peach and red wine sorbet. The robust flavour in this red would be a good contrast to the fruity flavours going on in the sorbet – and is perfect for summer weather.

courtesy of Tinned Tomatoes

The Conegliano Prosecco is a gold winner this time in the IWC. It is described as fresh, bubbly and full of apricot flavours.

As Wimbledon is upon us very soon, I decided to use the prosseco in Strawberry bellini. Usually made with peach nectar, I decided to whip up some strawberry puree instead. Some of the puree in the bottom of your glass, topped with the bubbly stuff and you have a delicious drink to watch any of the tennis matches with, whilst you snack on fresh strawberries.



To make the strawberry puree, I simply took my stick blender to 400 grams of strawberries and then added two tablespoons of sugar. I stirred the sugar in, until it dissolved and let it sit for while to let the flavours meld. You could use the puree straight away if you prefer. Add some puree to the bottom of a champagne flute and then add the Prosecco. Refreshing!


Disclosure Statement: I was sent the wine from Sainsbury’s free to review. Any opinions expressed are my own.

17 comments:

  1. I love Bellinis and these look yummy. You could have made a nice jelly with the white or a sorbet as a mid-meal palate cleanser. Mmm ... getting hungry now it's time for bed.

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  2. You've put your samples to delicious use there Stuart... i'm very impressed as we just necked ours one by one!!!!! We had a slightly difference selection.. we had the lush prosecco which was lemony and light, but also a summery Rose and a smooth red... going to write them up soon on the blog.

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    1. Good to know they gave out different wines to try Katie. Will look forward to your write up

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  3. Oh yes! Me me!!!!!! Looks scrum! Thanks for including me too x

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  4. Haven't tasted vinho verde in years - it's a 'drink on holiday in Portugal' wine for me. Perfect with charcoal grilled sardines. Nice use of the Prosecco.

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    1. Looking forward to vinho verde when we return to Portugal later this year Sally!

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  5. This looks like the kind of thing i need right now! Delicious!

    http://www.journeysthroughmeadows.com

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  6. Sounds delicious and perfect for summer.

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    1. Yes, gone a bit unsummery up here now though :(

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  7. I rarely drink but would really love one of these right now! It looks perfectly refreshing and just the thing to meet the heat we've got today!

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    Replies
    1. Sparkling apple juice would be a good substitute F

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