Farmer's Weekly (South Africa)
HOLD THE COFFEE, RAISE THE PROSECCO!
A good cup of coffee would be ideal with this delicious recipe, but a glass of bubbly is so much better.
With the festive season upon us, this breakfast
(or brunch for late risers) is a wonderful way to start a lazy day.
The only question is: which bottle of effervescent joy do we pop open? That depends on the big, red chilli; the spice and acidity from the tomatoes mean that more fruit or sugar is needed in the glass.
I was torn between a fresh and fruity Méthode Cap Classique (MCC) Rosé and an Italian Prosecco with a little sugar. Both, however, paired beautifully.
The MCC I enjoyed was the Villiera Tradition Brut Rosé, bursting with red berries, crisp pears and citrus.
Prosecco is the sparkling wine made in the Veneto region of North Italy, using only the Glera grape variety in the Chamat method. This involves a second fermentation in tank, making fine and racy bubbles.
Valdo produces a range of excellent Proseccos that are available in South Africa.
Its Prosecco DOC Extra Dry contains a little sugar, making it off-dry. It is full of fresh apples and pears and a perfect pairing for the shakshuka. Saluté!
• Wine pairing recommendation by Cape Wine Master Derek Ramsden. Email him at derek@onewinecellar.co.za.