Born in the Veneto region of northern Italy, Prosecco – a sparkling wine created from the grape of the same name – is fast becoming a favorite for both formal celebrations and casual dining. Part of the wine’s appeal is its affordable price tag, averaging between $12 and $20 a bottle, and its bright, fruity flavor – ranging from lemon to peach.
Typically less sweet than other Italian sparkling wines, Prosecco, like its cousins Champagne and Spanish Cava, is available in varying degrees of dryness from demi-sec (the sweetest) to brut (the driest). Prosecco is also found in rosé, which is created by adding red wine to the finished product. And unlike other less costly sparkling wines, which tend to be harsh on the tongue due to artificial carbonation, Prosecco’s delicate bubbles are created using Méthode Charmant, a natural process in which the wine’s second fermentation takes place in stainless steel tanks. This process is what allows Prosecco to be sold at a much lower price than either Champagne or Cava, whose carbonation is achieved by Méthode Champanoise, a much more labor-intensive process in which the wine’s second fermentation takes place in its individual bottles.
According to Paulette Eschrich, manager of the Wine Society in Nashua, Prosecco is appropriate for just about any occasion. “We see a lot of people ordering it for weddings because of its lower cost, but it’s also great with cheeses, desserts, or as an aperitif. It’s excellent with seafood or just for sipping out on the back deck on a nice day.”
Eschrich explains that in northern Italy, most notably Venice, Prosecco is found in almost all restaurants and bars. “It is a very common wine,” she says, “drunk regularly by a wide swath of the population. It’s common to see Venetians enjoying Prosecco at almost any time of day, even with breakfast.”
The wine is popular in Venetian cafés as an accompaniment to stuzzichini, small appetizer plates similar to Spanish tapas. A combination of Prosecco and fresh peach nectar, known as the Bellini cocktail – perhaps Prosecco’s best-known incarnation – originated in Venice as well.
The best Prosecco typically comes from Italy’s Conegliano-Valdobbiadene region, which is considered to have the best grapes. “People should look at the labels to see what they are buying,” Eschrich says. “Don’t just grab something off the shelf. The difference between a $12 bottle and a $20 [bottle] can be huge. Don’t be afraid to ask questions. Most wine merchants are more than happy to assist people.”
But the most important thing, Eschrich notes, is that people give Prosecco a try. “Experiment with it,” she says. “Try a few different varieties. Shop around and see what you like, or invite a few friends over and have everyone bring a different bottle. Try it with different dishes. Just keep it light. It’s not the kind of thing you want to have with a steak, but it’s the perfect complement for most summer foods.”
Wine Notes – Prosecco
Typically less sweet than other Italian sparkling wines, Prosecco, like its cousins Champagne and Spanish Cava, is available in varying degrees of dryness from demi-sec (the sweetest) to brut (the driest). Prosecco is also found in rosé, which is created by adding red wine to the finished product. And unlike other less costly sparkling wines, which tend to be harsh on the tongue due to artificial carbonation, Prosecco’s delicate bubbles are created using Méthode Charmant, a natural process in which the wine’s second fermentation takes place in stainless steel tanks. This process is what allows Prosecco to be sold at a much lower price than either Champagne or Cava, whose carbonation is achieved by Méthode Champanoise, a much more labor-intensive process in which the wine’s second fermentation takes place in its individual bottles.
According to Paulette Eschrich, manager of the Wine Society in Nashua, Prosecco is appropriate for just about any occasion. “We see a lot of people ordering it for weddings because of its lower cost, but it’s also great with cheeses, desserts, or as an aperitif. It’s excellent with seafood or just for sipping out on the back deck on a nice day.”
Eschrich explains that in northern Italy, most notably Venice, Prosecco is found in almost all restaurants and bars. “It is a very common wine,” she says, “drunk regularly by a wide swath of the population. It’s common to see Venetians enjoying Prosecco at almost any time of day, even with breakfast.”
The wine is popular in Venetian cafés as an accompaniment to stuzzichini, small appetizer plates similar to Spanish tapas. A combination of Prosecco and fresh peach nectar, known as the Bellini cocktail – perhaps Prosecco’s best-known incarnation – originated in Venice as well.
The best Prosecco typically comes from Italy’s Conegliano-Valdobbiadene region, which is considered to have the best grapes. “People should look at the labels to see what they are buying,” Eschrich says. “Don’t just grab something off the shelf. The difference between a $12 bottle and a $20 [bottle] can be huge. Don’t be afraid to ask questions. Most wine merchants are more than happy to assist people.”
But the most important thing, Eschrich notes, is that people give Prosecco a try. “Experiment with it,” she says. “Try a few different varieties. Shop around and see what you like, or invite a few friends over and have everyone bring a different bottle. Try it with different dishes. Just keep it light. It’s not the kind of thing you want to have with a steak, but it’s the perfect complement for most summer foods.”