Bottega Napa Valley Meets the Enticing Dance of Lambrusco
Step into Bottega Napa Valley, and you’re instantly swept into a world where the warmth of the fondly nicknamed “Wine Country” meets the soul of Italy. The late American celebrity chef Michael Chiarello dreamed of this place as a table for all, where food, wine and laughter mingle freely.
When the pasta fritta con prosciutto lands at your table, you feel transported to the food basket of Italy. Executive chef Alex Espinoza of Bottega Napa Valley reimagines the region of Emilia-Romagna, Italy’s beloved gnocco fritto, conjuring golden pillows that crackle to the bite, each one lovingly swaddled in prosciutto. A delicate cloud of mascarpone espuma (foam) floats above, with wild honey glistening and Parmigiano-Reggiano snow drifting down. It’s a savory bite that’s light on the crisp, creamy, salty, sweet and utterly enchanting.
Nearby, a bottle of Paltrinieri Radice beckons, its rose gold effervescence promising something unexpected. Like Espinoza, the Paltrinieri family honors the past while ushering in the new, inviting a fresh generation to discover the beguiling charms of Lambrusco di Sorbara.
Radice’s lively bubbles dance with notes of wild berries and citrus, each sip bursting with freshness and verve. Paltrinieri has spent years proving that Lambrusco is so much more than its reputation. It’s elegance, expression and all-out allure, shining with a versatility that delights a variety of dishes.
Radice’s sparkle slices through Bottega’s mascarpone and prosciutto’s decadence, while the Parmigiano-Reggiano discovers a kindred spirit in the wine’s buoyant personality. It’s a pairing that feels and tastes less like happenstance and more like an alignment of the stars.
