Peaches make sense with Prosecco even outside of a Bellini. Next time you have the grill going, put on some peach halves, cut-side down, and grill until they start to get tender. Toast some sourdough bread while you’re at it. Spread the bread with fresh ricotta and layer with mint leaves. When the peaches have begun to soften, place the peach halves on top and eat with a glass of Prosecco in hand.
Wine: A fruity Prosecco like Bellenda’s Brut San Fermo or Maschio dei Cavalieri’s Brut Rive di Colberaldo will meld with the juicy stone fruit.
This recipe first appeared in W&S August 2015.
photo by Sarah Anne Ward