M-Use: Rosé Extra Dry sparkling wine for a fresh and original aperitif!

By getting to know us, you will have understood that we love experimenting, discovering new flavors and trying curious combinations for our wines. This time we wanted to find the right pairing to enhance the bubbles of our 100% organic Rosé Extra Dry M-Use sparkling wine, thinking of the perfect recipe for an aperitif in the open air enjoying the temperatures of this season.

 

Pictures of Sara Miletti – “L’appetito vien mangiando” Blog

Here Sara Miletti entered the scene, a young and curious blogger passionate about food & beverage, travel and photography, who on her page“Appetite comes with reading” proposed our M-USE Spumante Rosé Extra Dry together with delicious tacos with shrimp and avocado. An intriguing and fun combination capable of teasing and amazing everyone’s palate!

A proposal with a fresh and balanced filling that refers to tropical tastes and combines a traditional Mexican dish with natural ingredients, giving life to a combination of perfect flavors for a stylish aperitif. All accompanied by our elegant 100% Italian organic bubbles that adds that extra touch of refinement.

Our Rosè Extra Dry Spumante from Glera and Raboso grapes was born in 2019 together with another important protagonist of the winery – the Pinot Grigio Extra Dry Spumante – and preserves elegance, balance and pleasantness in its fine perlage. Slightly savory, it has notes of sweetness balanced by the right acidity. Ideal for aperitifs, it is excellent not only with shrimps and avocado tacos, but goes well with various tempura and appetizers, to choose according to seasonality, such as appetizers made with honey and Brie, goat cheese and almonds, figs and parmesan.

And if pairing with this wine is child’s play, it is just as simple to creatively reuse its bottle! In fact, M-USE is designed in a green and sustainable perspective and the glass of which it is made has a diamond processing that, once the wine is finished, can become a real decorative object of multipurpose design that can be reused indefinitely. Perfect as a jewelry or a bath salt holder, a bedside lamp, a candle holder and or a planter.

Ready to discover the pairing? Here is the recipe…

Tacos with prawns and avocado

Ingredients for 8 tacos

8 taco shells

16 prawns

1 avocado

1 clove of garlic

10 g of parsley

juice of 1 lime

40 g of toasted and salted cashews

extra virgin olive oil to taste

salt

pepper

For the coleslaw

100 g of red cabbage

100 g of white cabbage

70 g of carrots

15 g of parsley

105 g of mayonnaise

25 g of mustard

12 g of apple cider vinegar

salt

freshly ground black pepper

Preparation

Start with the coleslaw for preparing the prawn and avocado tacos. Finely cut the cabbage (if you have a slicer you will save time and the result will be perfect) and the carrots, chop the parsley and put everything in a large bowl. Separately add the mayonnaise, mustard, apple cider vinegar and mix. Then add salt and pepper and add this mixture to the one made from vegetables. Mix well and keep aside.

Shell the prawns while also removing the head and intestinal villous. Chop the parsley with a knife. Pour a little oil in a pan, add the peeled garlic clove and sauté the prawns. Season with salt and pepper, sprinkle with half of the lime juice and finally add the chopped parsley.

Peel the avocado, cut it into pieces. Put the avocado in a bowl, sprinkle with the remaining lime juice and season with oil, salt and pepper.

Preheat the oven to 125 ° and bake the taco shells following the instructions on the package. In the meantime, roughly chop the cashews with a knife. Remove from oven the taco shells. Fill them with the coleslaw, avocado and prawns. Complete with the cashew nuts and serve immediately accompanying as desired with lime wedges.

We just have to wish you a good aperitif and … cheers!