Avocado & Prawn – A B.Brilliant Dinner Party Starter

26th March 2021

Avocado and Prawn Fizz

Even though we’re not going out to fancy dinner parties at the moment, we can still create a special night-in every once in a while and creating something like this is a great starting dish to pair with some Sparkling Wine to start the evening off.

During Ancient Roman times, the elite held their dinner parties to show off their status, they would provide a splendid display of fine foods & wine and even read poetry and watch Gladiators fight. But when it came to some Emperors parties they would show their exceptional powers by enjoying the finest of everything, including food, wine, women and drugs.

Deipnophobia is the fear of dinner party conversations

The Sparkling Wine – B.Brut

For 3 years running B. Brut has been awarded medals at The Glass of Bubbly Awards, with their wines winning, Silver Medals, Gold Medals and even a Trophy.

B. Brut has two Sparkling Wines, the B. Brut – Brut Tradition and the B. Brut – Rosé Tradition, we enjoyed the Brut Tradition with this pairing, you can find out more about B.Brut in our article here: B. Brut – Sparkling Wines From Luxembourg

B.Brut – White Tasting Notes

Aroma – “Orchid fruits, lettuce and a touch of green herbs.”

Flavour – “Touch dry and a touch sweet with orchid fruits on the palate.”

This Sparkling Wine from Luxembourg Won a Silver Medal Winner in the Light & Fruity Category at The World’s Finest Glass of Bubbly Awards 2020.

Avocado & Prawns

Avocado and Prawns Ingredients

  • Avocados (chop in half and remove the stone)
  • Prawns
  • Tomatoes (chop into small pieces)
  • Tomato Ketchup & Mayo (mix together to create the prawn cocktail sauce)
  • Herbs

Pairing Notes – “A clean wave of orchard fruits is washed over the delicate pairing, the dish is very light and easy to eat. The Sparkling Wine gives the very delicate dish a little kick with zesty orchard fruits, this doesn’t last long and isn’t overwhelming, it enhances the prawn flavours over the prawn cocktail sauce. A lime sherbert explosion in the palate is followed by a herbal savoury prawn mid-length.”

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.