The Perfect Pairing: Zabaglione and Dry Sparkling Rosé

It was the dryness of this particular sparkling rosé that turned out to be the key to such a happy food-and-wine marriage; the dryness of the wine balanced the sweetness of the zabaglione perfectly. And if we eat in part with our eyes, I’ve got to say: Its pale pink effervescence made a spectacular presentation and added to the deliciousness of the dessert. Festive, fizzy, fruity, fun—the perfect ending to a beautiful meal.