Bele Casel Prosecco Colfòndo isn’t “officially” available in Texas, but we managed to sneak some in for Christmas eve on the bayou and paired it with Uncle Tim’s east Texas gumbo.
For those of you who’ve never had gumbo, it’s a stew made with roux, filé (finely ground sassafras), and meat and/or seafood, and often served over steamed rice.
Uncle Tim makes his Christmas eve gumbo with chicken and deer sausage. In classic east Texas fashion, he recommends folding in a generous dollop of his potato salad (made with hard-boiled eggs).
Happy holidays, yall!
Do Bianchi 
I love gumbo! My mother never used file though, always just roux. Interesting pairing, when is the col fondo coming to LA?
Michael, you’re welcome in East Texas for Uncle Tim’s gumbo anytime. His BBQ is also insane. The Colfòndo (that’s the way that Luca writes it) is available through Chambers… happy new year man! :)