Duca di Dolle BRT Prosecco Superiore with Overnight Frittata

With the holiday’s approaching, you may be thinking of what to serve your guests that will be delicious and easy to prepare, and a memorable wine to pair it with.

I was sent a sample of the Duca di Dolle Conegliano Valdobbiadene Prosecco Superiore DOCG Spumante Brut to taste and pair with the recipe of my choice as a sponsored post.

This Duca Di Dolle Conegliano Valdobbiane Prosecco Superiore DOCG Spumante Brut is from Rolle, a tiny hamlet located in these hills. The Conegliano Valdobbiane Prosecco production region is made up of 15 communes and, since 1969, has been one of Italy’s historic Denominations. In 2009, this region was reclassified as a DOCG (Denominazione di Origine Controllata e Garantita). The elevation to DOCG status for these wines from this region is reserved for high-quality and prestigious wines. The styles of Prosecco range from Extra Brut, Brut, Extra Dry, and Dry – ranging from dry to sweet. Yes, that’s right! The Dry version is the sweetest, and the Brut is in middle of the sweetness range.

The Duca Di Dolle estate originated as a monastery in the 16th century, and monks made wine here. The current owners, the Baccini family, are focused on innovation, quality, and sustainability of the environment. These owners are interested in enhancing this beautiful Rolle area and have expanded to 53 hectares of vineyard, woods, and meadows. This vineyard has very steep slopes, with the artificial lake providing drip irrigation. The clay-calcareous soil is rich in minerals that provide the freshness and flavour to this wine.

The Duce di Dolle Conegliano Valdobbiandene Prosecco Superiore DOCG is comprised of 90% Glera, 5% Verdiso, and 5% Perera. The Glera grape provides structure, acidity, with fruity and floral notes. The Verdiso grape helps to give the wine some acidity and fruity notes, and the Perera grape which looks like an upside down pear, provides the pear notes to the wine. This wine is straw yellow in colour, with lots of persistent bubbles. On the nose, I noticed fuji apple, pear, toast, with hints of citrus and floral. When I took a sip, I noticed vibrancy, freshness, pear, apple, bread, with a clean lasting finish.

I love this Brut style of Prosecco Superiore because it’s dry, light, fruity, and delicate and I thought this Brut Prosecco style would be a great match for a frittata. The freshness, subtle floral notes, and level of sweetness (8 grams per litre) of this wine contrast nicely with the creaminess of the frittata. As I added créme fraiche to this recipe, I needed a Prosecco that would stand up to the richness of this frittata.

Overnight Frittata 

You can choose to make this frittata the night before, or make it right away. Customize the vegetables to what you have on hand. This one has holiday appeal with the red and green veggies.

8 eggs
1 cup half and half
1/2 tsp nutmeg and thyme
1/4 tsp each salt and pepper
1 cup shredded cheese (I used a Mexican blend of cheddar, Monterey Jack)
1/4 cup of créme fraiche, sour cream, or plan yogourt
1/4 cup diced sweet red pepper
1/2 diced onion
2 tsp olive oil
10 ounces chopped, cooked, drained spinach

In a large bowl or large glass measuring cup, whisk together the eggs, milk, salt and pepper. Stir in the cheese and créme fraiche.

In a skillet, heat oil over medium heat, and cook onion, red pepper. Stir into egg mixture along with the spinach (cover and refrigerate overnight if desired).

Preheat oven to 350ºF.  Pour into a greased 8X8 or 6X9 pan.

Bake for 40-50 minutes until golden brown and set in the center.

Serve this with some Conegliano Valdobiadenne Prosecco Superiore! Cheers!