The best combinations for Franciacorta Satèn

In the panorama of the Italian Classic Method, Satèn is a type reserved only for the denomination Franciacorta DOCG. It is a sparkling wine that refers to the French tradition of Crémant . According to the specification, it can only be produced with white berried grapes (chardonnay and pinot blanc), and has a slightly lower pressure (about 4.5 bar). The minimum aging period on the lees must be 24 months and only the Brut dosage is allowed (from 0 to 12 gr / l). Within the Franciacorta universe, Satèn represents the most elegant and refined face. A more delicate effervescence, the presence of only white berried grapes, are characteristics that contribute to enhancing above all the finesse of the floral and fruity bouquet and the creamy and harmonious sip.

For these reasons, Satèn is the most suitable Franciacorta to accompany dishes with a delicate taste . It is excellent to taste at the time of the aperitif , perhaps with a bite of medium-aged Parmigiano Reggiano, with savory snacks or small and tasty canapés. It is an excellent table companion for a sushi and sashimi dinner and more generally it goes very well with raw fish with a delicate taste. Satèn is an ideal choice also to accompany seafood appetizers , both cold and hot or the more classic mixed Italian antipasti. Its freshness and flavor combine perfectly with refined seafood first courses or vegetable-based risotto . The sweet tendency present in the starch of pasta and rice is well balanced by the acidity and the delicate taste of fish and vegetables goes well with the elegance of a Blanc de Blancs. Precisely for its freshness and lightness, it is excellent to accompany a shrimp tempura. The slightly bitter notes of frying will find a perfect compensation for the Brut dosage of the wine. As for second courses of the sea, Satèn offers numerous matching possibilities, proving to be very flexible and versatile at the table.

If we had to indicate a couple of general guidelines, we could say that it is particularly suitable to accompany fish with white meat and delicate taste, such as sea bream or sea bass cooked simply steamed, with salt, in the oven, so that they keep the original flavor of the meat without the addition of seasonings, sauces, spices or other aromatic components, which make the taste richer, more complex and persistent. In general, we can say that Satèn is the Classic Method of finesse and elegance and in order not to be dominated by the taste of the dishes, it always requires combinations with delicate foods, simple cooking, refined flavors. Some more important combinations can be dared in the case of vintage wines, aged for 40 to 60 months on the lees, which present a more intense and evolved aromatic richness.

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