Varietal of the Month: LaMarca Luminore Prosecco

Quite simply, Prosecco is the sparkling wine of Italy. It comes from the Valdobbiadene region in Veneto (Venice), Italy. Made from Glera grapes, Prosecco originates only from the 9 provinces of this area and is made with a specific technique. This ancient grape dates back to Roman times.

The Italians make their sparkling wine a bit differently than the French. To create the bubbles, Champagne goes through a second fermentation in the bottle. Prosecco does this fermentation before bottling in a stainless steel tank. This gives Prosecco a cleaner taste and allows the nuances of the grape to be more apparent on the palate. It also is a more efficient and economical technique, so Prosecco is usually a less expensive option than Champagne.

Inspired by the sun-drenched hillsides of Italy, Luminore is a Prosecco Superiore crafted for life’s extraordinary moments. Luminore is the perfect example of how the finest quality grapes, expert craftsmanship, and attention to detail combine to create a wine that has the ability to ignite moments of sparkling brilliance. With a golden straw-like hue and dancing bubbles, Luminore has a balance of crisp pear, fresh citrus, light floral notes and a soft, creamy texture.

Food Pairings:
Shellfish, light seafood, creamy sauces, soft cheese, fruit desserts

Recipe of the Month: Mussels in Cherry Tomato Broth

2 1/2 pounds mussels (weighed with the shell)
2 tablespoons olive oil
3 garlic cloves
15 cherry tomatoes, halved
1/2 cup white wine
1/2 teaspoon black pepper
1 tablespoon fresh parsley
1 lemon
toasted French bread, for serving

Purchase the mussels the same day you will be cooking them. Wash the mussels very well in cold water. Discard any mussels that are already opened.

Heat the oil in a large stockpot. Add the garlic and sauté until soft. Add the tomatoes, wine and mussels and stir to combine. Cover the pot and let cook over low heat until mussels open, about 5 to 10 minutes.

When mussels are ready, add the pepper, parsley and juice from half a lemon. Cut the remaining half into wedges to serve with the mussels. Discard any mussels that did not open during the cooking. Spoon mussels into a large bowl, with the liquid from the pot, to serve.

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