Varietal of the Month: Prosecco

Quite simply, Prosecco is the sparkling wine of Italy, created only from 9 provinces including the Veneto region near Venice, Italy. Made from Glera grapes, this ancient grape dates back to Roman times.  The Italians make their sparkling wine with a specific technique 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.

Wine of the Month: Corte Fiore Prosecco

With a passion for agriculture and a legacy of family farming, Corte Fiore winemakers have created a Prosecco that features a creamy fizz and a pleasantly fruity nose of lemons, peaches and pears.

Crafted in the Veneto region of northeastern Italy, this crisp, extra-dry prosecco has flavors of green apple, peaches and pears.

Food Pairings:
Shellfish, light seafood, creamy sauces, soft cheese, vegetarian dishes, cured meat, fruit desserts

Recipe of the Month: Brie & Pear Crostini

1 baguette loaf from the FRESH bakery
1/4 cup extra virgin olive oil
2 pears
1 wheel of goat brie
1 cup candied walnuts
Honey, for drizzling
Fresh thyme, for garnish
Sea salt, for sprinkling

Thinly slice the baguette and set pieces on a large baking sheet. Brush with olive oil and place under an oven broiler for 1 to 2 minutes or until the edges are brown and the bread is crispy. Thinly slice the brie into pieces to fit on top of the bread. Place one slice of brie on top of each bread slice. Place back under the broiler and melt the cheese just a little. Thinly slice the pears and place on top of the cheese. Add the walnuts and drizzle with honey. When ready to serve, transfer the crostini to a platter. Garnish with fresh thyme sprigs and sea salt. Makes 15 to 20 slices.

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