Today we were enjoying an afternoon of sparkling at the Paradox Hotel. This was my first time attending anything within their conference centre space.
The afternoon was centred around Prosecco DOC, as an interactive stand-up event guided by an emcee. There were stations highlighting different Prosecco DOC styles including Brut, Extra-Dry, and Rosé. Each catagory curated with thoughtfully selected flavours to match a self serve selection of small bites. Here, we were able to meet producers visiting from Italy and experience the elegance and versatility of Prosecco DOC across the 12 different wineries represented.
Introductions welcomed guests to the official sparkling wine sponsor of Olympics, as the most beloved sparkling wine. So popular that the term “Prosecco” is synonymous with sparkling wine, with 600 million bottles made a year. In truth having tried 2/3 of the offerings on ice for us today, I can confidently say I didn’t meet one I didn’t like.
The afternoon promised and delivered in showing the versatility of Prosecco, especially when pairing with food. It serves as a neutral or highlight. Like salt, just the right amount adds harmony with not one overwhelming the other. Available in a wide array of styles, you can have it the way you like it. Straight up, mixed up, topped up, or with orange juice, we were reassured that it is all okay. Especially as the current trend is to have them less boozy at 11% ABV over the more familiar 14-15%.
Knowing I am partial to dry wines, I gravitated towards the extra dry table. A few stand outs were the Serena Wines 1881 Prosecco. Classified as extra dry, I found this one refreshing with orchard fruit and enjoyed it with cold seafood.
Cantine Maschio has the driest of all the rose being offered. With hints of strawberry on the nose, it paired well with the aburi sushi and one bite candied fig appetizer.
The Blu Giovello was declared the driest of all the extra drys available today. It had a suprising umami flavour and was bold enough to take on the salty, tomato based, olive tapenade, eaten with mini pita bites.
The Rosalia was a last minute add on with an almost tamarind-like quality in its tart and tangy. I also heard that there were other bottles that weren’t chilled adequately enough to be served. Just as well there were plenty here to have guests going back for their favourites.
As for food, the small bites that served as lunch was prepared by Paradox. There were raw oysters, salmon and shrimp aburi, black fig and prosciutto, roasted heirloom carrots, mushroom tart/, arinchini balls, Mediterranean dip served with mini naan, and one bite tiramisu for dessert.
Overall, this was a lovely way to get acquainted with the variety in everyone’s favourite welcome drink, patio bubbles, and celebratory glass.
Paradox Vancouver
1161 W Georgia St, Vancouver, BC V6E OC6
(236) 900-6001
paradoxhotels.com/vancouver
