Prünent tasting kit for members: practical guide, serving order and pairing menu
A practical guide to tasting Prünent at home or in a small group, with a kit, serving order, tasting sheet and three simple local pairings.
Ingredients
For 4 personeBefore you start
Method
Preparing the kit
Check that you have clean glasses, water, plain bread and prepared tasting portions. Arrange the bottles on the table so everyone can see the labels and vintage. If you have young wines, prepare a carafe.
Recommended serving order
Always pour from the least structured wine to the most structured. For Prünent: 1) young/light bottle; 2) medium-bodied bottle; 3) more mature vintage or reserve. If comparing different vintages, serve from the youngest to the oldest to observe the evolution of aromas and tannins.
For large groups, organise service in pairs to reduce waiting times.
Temperature and glasses
Ideal temperature for Prünent: 15–18°C. Glass: tulip or balloon. Avoid glasses that are too wide, so as not to disperse the aromas.
Simple tasting sheet (use this guide)
1) Appearance: colour, clarity. 2) Nose: intensity and main notes (fruit, flowers, spice). 3) Palate: structure, acidity, tannins, balance. 4) Length: short/medium/long finish. 5) Personal note and score 1–10.
Invite participants to write down one word for each item; compare observations at the end.
Serving the tastings — practical rules
Serve one tasting at a time, pairing each tasting with the wine that showcases it best. Cleanse the palate with water and bread between tastings. Do not force explanations: leave room for personal impressions.
Tasting 1: Smoked trout crostone (preparation)
Spread the softened butter over slices of warm or toasted bread; lay on the smoked trout and finish with parsley or herbs. Serve immediately.
Ready-to-eat product: https://shop.edoardopatrone.com/products/a5a7da69-b89c-44eb-8f19-0e9e65c7f994. Pairing: young Prünent for the acidity that contrasts the smokiness.
Tasting 2: Bread, butter and anchovies (preparation)
Toast the bread. Spread a thin layer of butter, place the anchovy fillet on top and press lightly. Cut into half portions if necessary.
Anchovy product: https://shop.edoardopatrone.com/products/939028bb-862d-4fb1-9afe-ec23a14ae136. Pairing: Prünent with good acidity cleanses the palate of the anchovies' savouriness.
Tasting 3: Local cheese board (preparation)
Arrange Gorgonzola, BURKI and other cheeses in wedges on a board. Add honey or fig jam on the side and slices of bread. Leave the Gorgonzola at a slightly higher temperature for 10–15 minutes before serving.
Products: Gorgonzola https://shop.edoardopatrone.com/products/250a761c-f62f-4616-af62-b0ec5bf0cafe, BURKI cheese https://shop.edoardopatrone.com/products/a4159704-d762-4f03-814f-d1975e27a7e9. Pairing: medium-bodied Prünent with tannins softened by alternating cheese and honey.
Discussion and comparison
After tasting the bottles and dishes, spend 10–15 minutes comparing notes: what changed between the vintages, which pairing worked best and why. Take notes for future purchases or winery visits.
If you are interested in guided visits or winery tastings: https://www.edoardopatrone.com/esperienze/ and for club membership: https://www.edoardopatrone.com/ossola-wine-club/
Closing and cleaning
Clear away tableware and leftovers, store cheeses in greaseproof paper and in the fridge. Label any open bottles with a date and keep refrigerated with a stopper for up to 48–72 hours.
Good to know
Tips
Use neutral glasses (tulip or balloon). Serve Prünent between 16–18°C; if it is young, you can lower it to 15°C. Open older wines at least 30 minutes beforehand. Taste with water and plain bread within reach. For small groups, prepare tasting portions in advance and serve at room temperature.
Variations
You can replace the pairings with other local cured meats and cheeses or mushroom-based crostini; for vegetarian versions, replace anchovies and trout with mushroom cream or onion chutneys.
Storage
Store leftover tastings refrigerated: cheeses and cured meats wrapped in greaseproof paper; crostoni eaten within 24 hours. Open wine: reseal with an airtight stopper and keep in the fridge (red for up to 3 days, preferably 2).
Behind this recipe
Prünent is the local expression of Nebbiolo in the Ossola Valley: a grape variety with lively tannins, good acidity and aromas that vary greatly with altitude and the age of the vines. For a historical insight into Ossola wine, see our post: https://www.edoardopatrone.com/breve-storia-del-vino-ossolano/