1. Rethink Prosecco

    Click the top title to open and scrollDolceProsecco

    If Prosecco is your second-choice sparkling wine, it is time to consider this sophisticated Italian sparkler in its own right. Last year Prosecco outsold Champagne globally, as well as in the U.S.

    Depending on the wine you choose Prosecco can be a great mixer, perfect as an aperitif, or served with the main course or dessert. Certain Proseccos are perfect with dishes that can be hard to pair with wine, such as spicy Asian cuisine or certain seafood.

    Look for  DOC, or Denominazione di origine controllata, on the label of Italian Prosecco. This assures you that the wine has met certain standards.

    There are different types of Prosecco: Spumante or sparkling, Frizzante or semi-sparkling, and Tranquillo or still. Spumante may be Brut (dry), Extra dry, or Demi-Sec (sweet). Demi-Sec can be very sweet and is best served with dessert. The best way to find out what you like is to try them.

    Recently I tried Saome Brut La Tordera Prosecco. This effervescent wine has a nicely rounded flavour with fresh apple or pear and herb notes, and a finish that is crisp but not thin. It was delightful as an aperitif and also paired perfectly with my Pomegranate Glazed Salmon.

    Priced from $13.99 to $15.99, this Prosecco is an excellent choice for an affordable, light, but sophisticated sparkling wine. I particularly loved how it held onto its bubbles. I would not use this wine as a champagne substitute but when I want a lighter wine with full flavour.

     Pomegranate Salmon

    This recipe is unusual. The sweet-tart pomegranate glazes the fish a beautiful colour and provides a tangy, acid-based sauce.

     Serves 2 and can be doubled

     1 skinless salmon filet to serve two (8-10 ounces/450-500 grams)


    3 Tbs. Pomegranate Molasses or syrup

    1 peeled crushed clove of garlic

    2 Tbsps. Honey

    2 tsp. Hot Sesame Oil (Prepared Sesame Oil with cayenne.)

     Line a small shallow baking dish with two layers of foil or parchment that are large enough to bring up and loosely wrap over the fish

    Place a skinless salmon fillet, serving side down, in a prepared baking dish, and add the marinade. Make sure fish is well-covered in marinade.  Loosely cover with over hanging foil.

    Refrigerate if you like for several hours or bake immediately.

    Bake in hot 400F-degree oven for 12 to 18 minutes, depending on your preference for doneness.

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