Living the Gourmet is pleased to present Prosecco DOC sparkling wines.
Far and away the most well-known Italian sparkling wine in the world, Prosecco is also the leading sparkling beverage brand in the United States for everyday gatherings and celebrations, a title they have earned through adherence to tradition, and predictable quality.
Cultivating vineyards in the Prosecco region is an art that has been perfected over the course of centuries, and uses primarily Glera grapes, which have been known at least since Roman times. Using the Charmat or ‘tank method’ to keep the wine under pressure, Prosecco wines avoid the yeasty, oxidized autolytic characters of wines produced in more traditional methods, thereby maximizing the fruitiness of the Prosecco grape. The end results of combining the Glera grape with the Charmat method is a wine bearing an elegant straw yellow tone, with luscious aromas of white flowers, apple, and pear.
Living the Gourmet sampled two Prosecco DOC sparkling-wines, the Astoria ‘Lounge’ Prosecco, and the Valle Calda.
The Astoria ‘Lounge’ Prosecco features very fine, very persistent bubbles alongside floral aromas, while its generous apple and pear accents create a smooth but dry texture. Served alongside seafood or particularly spicy dishes, the Lounge is a perfect dining accompaniment.
The Valle Callde is a blend of Northern Italian wines chosen by Prosecco’s expert oenologists, and features intense fruity accents, with slight crust of bread notes. With a flavor whose elegance is matched only by its intensity, the Valle Calda is a perfect aperitif for any special occasion.
Given Prosecco DOC’s reliable quality, and devotion to tradition, Living the Gourmet can easily recommend their wines to our readers.
**I was given this product for review. All opinions expressed are my own. I was not financially compensated for this post.
Yields 5-6 Servings
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 lbs. boneless chicken breast
- 1 head of Anise - quartered
- 2- 3 tbs. olive oil
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. paprika
- ½ tsp. dried oregano
- ¼ - ½ tsp. salt
- ¼ - ½ tsp. pepper
- 1 – 2 tbs. olive oil
- Grated Romano or Parmesan cheese
- Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
- Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
- The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.
- Place the quartered anise in the pan that the chicken was just cooked in.
- Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
- Grill the anise until a nice golden color is reached on both sides.
- Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.
Enjoy with Love,
This message is intended for persons 21+. Please enjoy responsibly.