While the third week in July is National Prosecco Week, August 13th is National Prosecco Day.

Prosecco, a sparkling wine, is our favorite summer wine—and a good year-round sparkler, taking its place among the world’s noteworthy sparkling wines.

Light, fizzy, balanced with a layers of sweet fruit, it’s a good white wine to serve as an apéritif or throughout the meal. Drink it chilled but not ice-cold.

Prosecco is the original base for sparkling cocktails like the popular Aperol Spritz and Bellini.

We think it’s a better base for a Mimosa than the original champagne‡.

Our go-to prosecco is Mionetto, a brand with a delicious and affordable basic wine and varieties from organic to rose to tête de cuvée (a French word meaning “top blend,” the winery’s best [and costliest]).
 
 
ABOUT MIONETTO PROSECCO

Mionetto was founded in 1887 by winemaker Francesco Mionetto in Valdobbiadene in the Prosecco region of the Veneto.

Veneto is region in northeastern Italy that stretches from the Dolomite Mountains to the Adriatic Sea. The regional capital is Venice.

Mionetto is one of the areaʼs oldest wine producers. But more noteworthy, itʼs the only Prosecco producer to bottle its wines on demand, only when orders come in.

For a wine variety that shows best when its flavors and aromas are freshest, this is a boon. (NOTE: Don’t age Prosecco—it’s ready to drink when you buy it.)

Another first: Mionetto Organic was the first Prosecco made from organically-grown grapes.

The winery makes four different collections. The Prestige Collection, the classic line, includes:

 
The largest bottling is DOC Treviso Brut (photo #5), made from 100% glera grapes (glera is the main grape of Prosecco).

This wine delivers aromas of golden apples, honey and white peaches, with well-balanced acidity and a clean, dry finish.
 
There is a Luxury Collection of Valdobbiadene Prosecco Superiore DOCG Extra Dry and Cartizze† DOC Dry, priced at $20.99 and $34.99.

Here are all the bottlings available in the U.S.
 
 
PROSECCO FOOD PAIRINGS

Because of the bright acidity and the abundance of bubbles, Mionetto sparkling wines cut right through rich, salty foods making them a perfect partner for:

 
Prosecco’s delicate flavors enable it to pair well with lighter fare, including fish and shellfish:

 
It is also a wine that pairs well with spicy foods, including Chinese, Indian, Thai and other Asian cuisines.

And because of its lightness and high acidity, it can easily be drunk with a vinaigrette-dressed salad.
 
 
PARTY TIME!

Taste The Line

For a simple tasting, gather as many expressions (different types) of Mionetto prosecco and compare them. Serve them with cheeses, charcuterie and olives.

We especially like tasting the different styles during brunch. They pair well with eggs, frittatas, quiche, even dim sum, bagels and cream cheese.

Cocktail Party

Set up a DIY tasting bar. Guests can taste the Prosecco plain, then turn it into a cocktail with:

 
 
PROSECCO TRIVIA

[1] Serve prosecco with hors d’oeuvre, appetizers, or anywhere a white wine is called for (all photos © Mionetto).

[2] Add sliced apples to a green salad and serve with Prosecco.

[3] Prosecco loves pasta dishes, especially those with seafood or vegetables. Here, it’s paired with Linguine With Clam Sauce.

[4] Prosecco is very friendly to spicy foods—Chinese, Indian and Thai, for example).

[5] Snack on apples, peaches and other fruits with a glass of Mionetto. Here, a perfect pairing, since apples and peaches are flavors that naturally occur in prosecco.

[6] Similarly, you can serve it with a simple fruit dessert. Prosecco’s Moscato Dolce is also terrific with dessert.

________________

*Under Italian wine law, DOCG (Denominazione di Origine Controllata e Garantita, or Denomination of Controlled and Guaranteed Origin) is the highest designation of quality. The second-highest is DOC (Denominazione di Origine Controllata, or Denomination of Controlled Origin). They also specify the region where the wine must be made, and the grapes they can be made with. This does not mean that wines without a DOC label are not excellent, such as Mionetto’s rosé and moscato. Rather, it means that the historic laws governing the region do not cover wines made in those styles. (However, producers are lobbying to enable rosé prosecco to be considered for DOC labeling).

†Cartizze, made by several producers, is vinified from the grapes of the top terroir in Prosecco: a perfect combination between terroir, micro-climate, viticulture and winemaker’s craft.

‡The orange juice covers up the toasty qualities that make champagne a premium-priced wine.

National Apple Week begins the second Sunday of the first full week in August*.

Our tip: Try a different type of apple than your regular two or three favorites.

You might have to look beyond your supermarket to farmers markets, but it’s well worth your time.
 
 
MORE APPLE HOLIDAYS

> National Johnny Appleseed Day is March 11th and also September 26th.

> National Apple Pie Day is May 13th.

> National Sugarbee Apple Day is May 20th.

> National Applesauce Day is June 6th.

> National Apples Strudel Day is June 17th.

> National Apple Turnover Day is July 5th.

> National Apple Dumpling Day is September 17th.

> National Eat An Apple Day is the third Saturday in September.

> National Apple Month is October.

> National Applejack Month is October.

> National Apple Betty Day is October 5th.

> National Apple Day is October 21st.

> National Caramel Apple Day is October 31st.

> National Eat A Red Apple Day is December 1st.

> The top 10 apple varieties.

> The history of apples.
 
 
NEW APPLE TYPES

Breeders are always seeking the next great thing: an apple that will capture the hearts and palates of consumers.

These new varieties were bred to be eating apples, also known as dessert apples and table apples. Two of the five can also be used for cooking.

Enjoy these apples as hand fruit, with cheese, sliced into green salads and fruit salads, diced into a yogurt parfait, make apple slaw, apple salsa and yesterday’s pickled apples recipe.

 
There are more newbies varieties, of course. Here are some others you may find in your local markets.
 
 
It Takes A Long Time To Develop A New Apple

It takes more than 10 years—often 20 or even 30—between when a new cultivar is bred and when it is released to consumers (Here’s why). For example:

 
Why does apple breeding take so long? It’s a lot of trial and error: planting trees, waiting for fruit to grow, and repeating until the ideal result is achieved.

Apple Trivia: Apples’ durability is a marvel of nature. Harvested in from July through October, most apples are then put into a controlled climate, awaiting release through the year.

That’s why you can purchase numerous types of apples year-round. During the off seasons, you’re actually buying apples that are up to a year old, and you barely notice (and that’s why in the spring and early summer, they may taste a bit less than prime [source]).

[1] Cosmic Crisp is our new favorite apple. Its name comes from the yellow dots (lenticels) on the skin, which hint at stars in the night sky (photo © Proprietary Variety Management).

[2] Opal apples, a cross between Golden Delicious and Topaz, were bred in the Czech Republic (photo © Golden Sun Marketing).

[3] RubyFrost: sweet and tart, crisp and crunchy. Eat it or bake it (photo © Crunch Time Apple Growers | Matt Wittmeyer).

[4] America’s top-selling apples (chart © U.S. Apple).

Apples, seemingly the all-American fruit, actually originated in Central Asia: in southern Kazakhstan, Kyrgyzstan, Tajikistan and Xinjiang, in northwest China.

Apples were introduced to North America by colonists in the 17th century. The first apple orchard on the continent was planted in Boston in 1625, by Reverend William Blaxton.

Here’s more about the history of apples.
 
 
APPLE TRIVIA

 
 
APPLE RECIPES FOR NATIONAL APPLE WEEK

 
 
________________

*According to A Healthier Michigan, the first full week in August is National Apple Week. We can’t find other references for this holiday; nevertheless, we’re more than happy to celebrate National Apple Week now. National Apple Month is October and National Apple Day is October 21st.

†Some popular varieties that do not store well are imported from the Southern Hemisphere, where the seasons are reversed.
 
 

Vegetables are delicious pickled, but so are fruits. Think sweet fruit in a spicy and tart marinade.

This recipe for pickled apples, to celebrate National Apple Week, came to us from U.S. Apple.

According to A Healthier Michigan, the first full week in August is National Apple Week.

We can’t find other references for this holiday; but we didn’t want to wait for October to share this recipe (National Apple Month is October and National Apple Day is October 21st).

While a year-round relish, it goes well with grilled foods and other summer fare.

Never heard of pickled apples?

Jim Bair, president and CEO of U.S. Apple, the trade association of the apple industry, had mentioned that his grandmother’s pickled apples were a childhood favorite. They “were on the table at every meal,” he said.

Alas, Jim didn’t have a copy of the recipe, but Chef Dave Martin made a fairly good copycat, and Bair gave it his seal of approval.

 
 
RECIPE: SWEET & SASSY PICKED APPLES

Ingredients For 8-12 Servings

 
Preparation

1. BRING to a boil in a medium saucepan, the vinegar, sugars, salt, cinnamon sticks, star anise, vanilla and peppercorns. Stir until the sugar dissolves. Add the apples and return to a boil.

2. TURN the heat to low and simmer for 6-8 minutes, until a paring knife inserted in center of apple meets a slight resistance. Stir in the dried cherries. Transfer to bowl and let cool.

3. COVER and refrigerate for at least 8 hours. Serve or at room temperature. Stored for up to one month in fridge.
 
 
WAYS TO SERVE PICKLED APPLES

Tangy pickled apples are a counterpoint to rich dishes, and:

 
 
> The History Of Apples

[1] Spiced apples, a great everyday relish or condiment (photo © U.S. Apple).

[2] Use apple cider vinegar to pickle fruits (photo © Heinz).

[3] Star anise, a great pickling spice, is harvested from an evergreen tree that is native to northeast Vietnam and southwest China (photo © Mareefe | Pexels).

[4] Cinnamon sticks—and a vanilla bean (photo © Daria Shevtsova | Pexels).

[1] S’mores Ice Cream Pie (photos #1 and #2 © Completely Delicious).

[2] A slice of the pie.

[3] S’mores popcorn and and 16 more S’mores recipes are a the right (photo © Valerie’s Home Cooking Book).

[4] How about S’mores Waffles? The recipe and 16 more are to the right (photo © Posie Harwood | King Arthur Flour).

National S’mores Day is August 10th. Take advantage of the weekend to make a scrumptious S’mores Ice Cream Pie.

This recipe, from Annalise of Completely Delicious, was sent to us by Go Bold With Butter.

There are 17 more variations on S’mores below.
 
 
RECIPE: S’MORES ICE CREAM PIE

Ingredients For The Crust

 
Ingredients For The Filling

 
Ingredients For The Topping

 
Preparation

1. MAKE the crust. Combine the graham cracker crumbs, brown sugar, salt and butter and press into a 9-inch pie dish. Put in the freezer while you prepare the filling. (For a frozen pie, this is a better option than baking and cooling the crust.)

2. MAKE the filling. Whisk together the sweetened condensed milk and marshmallow cream until smooth. With an electric mixer, beat the heavy whipping cream to medium peaks. Gently fold into the marshmallow mixture.

3. SPOON the filling into the pie dish. Depending on how deep your dish is, you may not need all of the filling. Freeze for at least 2 hours.

4. SPREAD the fudge sauce over the top of the pie and freeze until the pie is completely firm, at least 4 hours or overnight. When ready to serve…

5. TOP with the mini marshmallows and graham cracker pieces. For easier slicing, dip a sharp knife into hot water and wipe dry with a towel in between cuts.
 
 
MORE S’MORES RECIPES

Here are some s’mores recipes with twists that we’ve published, just a smattering of the thousands of s’mores recipes out there.

Of course, the classic graham cracker sandwich with toasted marshmallows and a piece of chocolate is perfect as is.

 
 
PLUS

*By far, Trader Joe’s graham crackers are the best. They come in a plastic box, not in a sleeve.

[1] Add your favorite ingredients to a summer panzanella. Here’s a recipe from The Wanderlust Kitchen (photo © The Wanderlust Kitchen).

[2] Panzanella is a way to turn lush summer tomatoes into a bread-and-tomato salad (photo © Baldor Specialty Foods).

Panzanella, a traditional Tuscan salad of bread and tomatoes, is delicious way to use summer’s best produce and one- or two-day-old bread, which is softened by the vinaigrette.

Panzanella originated as peasant food, but can be found at fine modern Italian restaurants and at other stylish restaurants.

But you don’t need a restaurant. You need four main ingredient types, plus whatever extras you like:

 
To turn panzanella into a main dinner dish, add a burrata, slices of prosciutto or other Italian charcuterie, cubed grilled meats or poultry, shellfish, even jammy boiled eggs.
 
> The History Of Panzanella
 

MORE PANZANELLA RECIPES