Tuesday, November 11, 2008

Valdo Extra Dry Prosecco

Prosecco, the Italian version of champagne is not made by the methode champenoise in which the wine undergoes secondary fermentation in its own bottle, instead it happens in large, pressurized tanks.

Straw colored, with aromas like a fresh loaf of bread and, well, grapes... and flavors of grapefruit, melon, apple, stretching into a refreshing finish. We paired this with chicken topped with sauce of red curry and coconut milk, on couscous with sauteed broccoli.

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