Nuà Prosecco DOC NV
- Crisp, fine
If you’re yet to try a prosecco that truly knocks your socks off, prepare ye selves, because it’s here. With a shield-shaped black and silver label and a sexy wide-hipped bottle, the comparisons to Dom are inevitable. But the main difference lies not in its taste, but in its price. A celebratory stunner for $12? Pop the cork, already!
Boasting the creamiest mousse of subtle white peach, apple puree and brioche, this inspired bubbly will take you all the way to Italy with just one sip. Whether you’re drinking it at an afternoon garden party or popping it for your birthday, you’ve hit the jackpot with this prosecco.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
We’ll be frank, we don’t know much about Nua – we don’t even know how to pronounce it properly. But we let our mouths do the judging, and this is by far the best Prosecco we’ve had at the ‘Fo. Good on you Nuà, keep doing what you’re doing.
Don't box Veneto in. From Prosecco to Amarone, this prolific North-East Italian region is the the biggest DOC producer in Italy (that means it produces wines of excellent and legislated quality). You'll also find Valpolicella and Soave, so you could seriously just stock your cellar with Veneto vino and you'd be set for a rainbow of styles, and all wicked wines.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chicken cordon bleu
- 4 slices ham
- 4 slices Swiss cheese
- 8 plain chicken schnitzels
- 2 cups breadcrumbs
- Grated rind and juice of 1 lemon
- 1 tbs finely chopped sage
- Salt & freshly ground pepper
- 1 egg, lightly whisked
- 2 tbs olive oil
- 30g butter
- Steamed chat potatoes and green beans, to serve
- Trim ham and cheese slices to fit size of schnitzel. Sandwich ham and cheese between 2 pieces of schnitzel. Secure with toothpicks.
- Mix breadcrumbs, lemon rind and sage on a plate and season with salt and pepper. Dip each chicken parcel into egg and then coat with breadcrumb mixture.
- Heat olive oil and butter in a frying pan and cook chicken on both sides until golden brown and cooked through. Remove chicken from pan and keep warm. Add lemon juice to pan and stir with a wooden spoon to loosen sediment from pan. Boil for 1 minute.
- Remove toothpicks from chicken and arrange on serving plates with steamed potatoes and beans. Drizzle over the pan juices and serve.