Summer is starting to wind down with children returning to school, sunsets beginning a few minutes earlier, and the weather starting to cool off (in some parts of the world!). In the United States, Labor Day weekend signals this shift and although many of us aren’t quite ready for pumpkin spice, we can at least savor this three day respite from what’s to follow. To that end, how about invite some friends and family members to stop by for a traditional low-country seafood boil? Earlier this summer and again, just last week, I gathered with good friends for a bounty of shrimp, andouille sausage, potatoes, and corn all seasoned to perfection with cajun spice. My favorite wines for pairing? They included three bright and flavorful wines, La Farra Prosecco, from Valdobbiadene in Italy.
A Low Country Seafood Boil Celebrates the Joy of Summer
Truth be told, I’ve enjoyed the low country seafood boil since I was a little girl. My American heritage began in Charleston, South Carolina where my French Huguenot ancestors arrived from France. Later, my Virginia born and bred parents, with my brother and me in tow, moved back to their home state after stints in other states, before I entered high school. Southern cooking was the standard and the seafood boil was always on the playlist.
The Low Country Boil is a signature dish of the South Carolina dn Georgia coasts. Influenced by Native Americans, European settlers, African American traditions, and the Gullah Geechee culture, this one pot seafood feast must include shrimp, crabs, crawfish, sausage, corn, and potatoes. Don’t forget the spices (Old Bay for the win!) and hot pepper sauce! The dish honors the region’s seafood and is a perfect way to serve a crowd.
Don’t forget to keep plenty of paper towels handy and cover the table with newspaper or butcher paper in order to catch the sells and make clean up a snap! A fun part is dumping the entire boil right in the center of the paper – no serving platters, please. However, melted buttler in small bowls and lemon wedges, cocktail or tartar sauce should be scattered along the table to enhance the flavors. Also, consider sides of coleslaw, pickles, and cornbread or hush puppies for the perfect meal.
La Farra Estate in the Conegliano Valdobbiadene Hills Produces Wines from Premium Glera Grapes
Founded in 1997 by siblings Adamaria, Innocente, and Guido Nardi, La Farra “pursues with passion and continuity the legacy of their parents, transforming know-how that has been handed down for generations into outstanding wines that reveal terroir, care, and identity. Wines are produced in both single vineyard/Cru and Cuvee versions. Located in Farra di Saligo in the Veneto, these high altitude wines that are concentrated and structured, deliver clean and refreshing flavors, the ability to pair with an array of foods, and a price point that is a brilliant alternative to expensive sparkling wines such as Champagne (there, I said it!).
Valdobbiadene Prosecco Superiore DOCG Rive di Farra di Soligo Extra Brut and the Extra Dry (with more residual sugar the the Extra Brut) style of the same were elegant and mineral driven. These single vineyard wines offered aromas of toast, yellow florals, herbs and mouthwatering flavors of ripe orchard fruit and savory herbs lifted with snappy acidity. A delicate mousse persisted from the first sip to the last and the finish lingered. Those who may prefer a bit more sweetness, may enjoy the Extra Dry.
Likewise, to highlight the qualities of the Glera grape from different micro zones of the estate, La Farra produces Valdobbiadene Prosecco Superiore DOCG Brut Millesimato 2025. Fresh and pure, the aromas and flavors were savory yet fruit-forward, bright and complex, and more than satisfying with the spices and seafood in the Low Country Seafood Boil. Brut style is very dry, but can have up to 12 grams of residual sugar (RS) per liter.
Each expressive wine mirrors “absolute respect for the environment and for obtaining an authentic and genuine product in the glass. Every bottle tells the story of a fragment of the landscape and a slice of life lived in the vineyards, in the conviction that excellence only stems from everyday tasks that are carried out in a heartfelt, sincere manner.” Be sure to discover more about La Farra Estate HERE and seek these wines.
Cheers! ~ Cindy
