La Colomba, in all its new gourmet variants, is the traditional Easter dessert that is impossible to give up. Classic or chocolate, pistachio or even mango, the dove remains the leavened product with which we like to close the Easter breakfast, independent of the traditional customs of our region. But which wine goes best with?
Colomba and Champagne, the combination to try
The Champagne house Comte de Montaigne on the occasion of these holidays he has decided to create a small handbook on perfect combinations for every type of dovewith its reference glass of champagne.
Blanc de Blancs, ideal with the Classic Colomba: the toasted aftertaste of almonds and the soft dough with candied fruit of the Colomba Classica, with covered with icing or hazelnuts, they go perfectly with a mineral and elegant Champagne, 100% Chardonnay, with fruity and floral aromas, which in contact with the air enhances the buttery aromas, such as the Blanc de Blancs Grande Réserve. A symphony of flavors dressed in very fine and persistent bubbles, with a light gold color and a lively perlage.
Rosé de Saignée, the perfect match for fruity and “innovative” Colombe
Rosé de Saignée, the perfect match for fruity and “innovative” Colombe: Fruity and vinous, the Champagne Rosé de Saignée, 100% Pinot Noir, with aromas of red fruit and a fresh and refined finish, it goes perfectly with some of the most innovative Colombe: from those with wild berries, to the mouth-watering variations with strawberries, apricots and pears. Affinities of tastes that conquer the palate in a riot of gluttony.
Brut and Extra Brut, the most appropriate toast with Colombe alle creme: Brut and Extra Brut, with a natural flavour, 70% Pinot Noir and 30% Chardonnay, represent a balanced combination of acidity, length and minerality. The aromas, at first smell, reveal the citrus fruits of grapefruit and lemonto then reveal hints of fruit, such as peach, pear and apple. That’s why they are ideal for a toast with Colombe alle Cremeof which they mitigate the marked sweetness.
Easter desserts pay attention to the glycemic peak
But be careful because Easter, with chocolate eggs and the richness of traditional holiday dishes, easily risks turning into an overdose of calories and sugars. To avoid glycemic peaks the Private Nutritionist Ilenia Grieco shared some valuable advice.
«A 100 gram slice of classic dove provides about 350 calories and one with creams can reach up to 500 calories. That’s why, to avoid glycemic peaks that can weigh on the scale, it is preferable to indulge in the much loved dessert for breakfastfor example in combination with Greek yogurt, or after lunch or dinnertaking care however to halve the portion of the first course and of open the meal with an artichoke salad, which reduces the absorption of fat, to conclude with a second course of meat or fish», explains Dr. Grieco.
Yes to savory breakfast
It will not be a coincidence that in many Italian regions Easter breakfast is actually salty. As the nutritionist explains «to avoid blood sugar spikes it can be useful to start the day with a savory breakfast, hydrate properly and consume raw vegetables before main meals».
But be careful to be good at Easter and distract us in the following days. Ilenia Grieco explains: «More than Easter day, however, the critical moment is certainly in the following days». The advice is to «increase hydration up to about two liters of water and unsweetened herbal teas, avoid fasting and liquid dietfocusing instead on foods with a low glycemic index and anti-inflammatory such as blueberries, red fruits, cinnamon, vegetables, raw vegetables, fish, legumes».
Champagne, beyond the false myths: only 80 calories in a glass
If you fear that Champagne does not fit well in this context, a dutiful clarification comes directly from Philippe Narcy, Oenologist of the Maison Comte de Montaignewhich debunks a false myth about Champagne: «There are numerous scientific studies that confirm the beneficial properties of Champagne for our body and we can also dispel a false myth: bubbles don’t make you fat, on the contrary. They have one reduced alcohol content – by only 12° against the average of 13°-14° for red and white wines – thus making it possible to reduce the calories per glass from 130 to about 80»,
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