If you sit down in a Venice cafe in the early evening, no doubt the Prosecco will be flowing. It's refreshing and crisp with charming aromas and flavors of fruits and toasted nuts. It is the perfect aperitif.
Prosecco is produced in the nearby Veneto area of northeast Italy from grapes with the same name--grapes that grow on steep hilltop vineyards or nestled into hillsides. Some Proseccos are more complex than others and usually at their best when drunk young. Most have a soft texture, which makes it easy going down. Long ago, a bartender at the city's famous Harry's Bar mixed Prosecco with fresh peach juice and the Bellini was born--now it's a well-known cocktail.
There are more Prosecco producers, large and small, in the region now than ever before. The best are in the Conegliano-Valdobbiadene district, an area that has been growing Prosecco grapes for centuries. Styles of this straw to golden-colored bubbly wine range from lightly sparkling (frizzante) to fuller sparkling (spumante) to ones that are slightly sweet (extra-dry) to dry (brut). It's customary for Proseccos to be non-vintage.
Only Wines from Venetto May be Labelled Prosecco
As the price of French Champagne climbed over the years, sales of Prosecco are exploding as people seek out more affordable bubbly wines, especially during the holidays and for celebrations. With this new popularity, producers in countries like Australia, Argentina and Brazil have planted the grape and are churning out their own Proseccos.
Last year, Italian government agencies rebelled against these imitators and declared that wines made only in the Veneto region could be labeled Prosecco, similar to the rule governing Champagne made in the region of the same name in France. Agencies also established a DOC certification for two regions, Veneto and Fruili Venezia Giulia. Now Prosecco is not only a type of sparkling wine but also a certified production area. The historic sparkling wine producing area, Connegliano-Valdobbiadene, already a DOC, was upgraded in staus to DOCG, the highest level of quality for an Italian wine and is identified (starting in April) by a salmon-colored seal on the top of each bottle.
Tasting Proseccos
At the recent VINO2010, an Italian wine conference held in New York City, more than 80 Proseccos from some of the finest producers from the Conegliano-Valdobbiadene district were available for tasting. The producers were also there to discuss their sparkling wines. The varying styles of these bubbly wines and broad range of lovely flavors of citrus, apples and pears, toasted almonds, hints of minerals and honey made it apparent why people have fallen in love with Prosecco.
Here are some Proseccos worth searching out. They are perfect with lighter appetizers, cheeses and delicate fish dishes. Their prices may vary.
- Mionetto Prosecco Brut Valdobbiadene $12
- Zardetto Brut $16
- Rustico Nino Franco $18
- Col Vetoraz Valldobbiadene $18
Ann Trieger - I was always interested in cooking, even as a teenager, so friends and family were not surprised when I enrolled in Le Cordon Bleu cooking ...
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