Prosecco

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Synonyms: Glera

Wine Name: Prosecco, Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano, Prosecco di Valdobbiadene, Cartizze

Background: Prosecco is the name of the grape used to produce Prosecco wine. Most of the wines are made with the second fermentation that produces the carbonation being performed in a pressurized tank rather than in the bottle as Champagnes are. This preserves the fruitiness and crispness of the wine without introducing the toasty, bready flavors. Two main styles are made: the “frizzante” style with 1-2 atmospheres of carbon dioxide pressure and the “Spumante” version with fuller aromas, more body and more carbonation.

The best Proseccos come from the Conegliano and the Valdobbiadene alpine regions north of Venice Italy. The most common ones are either dry or off dry although some sweeter versions exist. The wines have good acidity with a light creamy flavor and hints of peaches and almonds. Prosecco is the main component of a Bellini cocktail (together with some white peach juice) made famous by Harry’s Bar in Venice.

Classic Brands and Sources: Adami, Bellenda, Bernardi, Bisol, Bortolin, Cantine Maschio, Carpenè Malvolti, Mionetto, Col Vetoraz, Le Colture, Nino Franco, Riondo, Angelo Ruggeri, Ruggeri, Tanoré

Characteristics:

Dry

Body – light

Acidity – high

Sweetness – dry

Tannins – low

Off Dry

Body – light

Acidity – medium (+)

Sweetness – off dry

Tannins – low

Semi-Sweet

Body – medium

Acidity – medium

Sweetness – semi-sweet

Tannins – low


Wine and food pairing guidelines:

Often consummed on its own without food. With food, the dryer styles go well with fish, shellfish and lighter meat dishes with acidic sauces. Sweeter versions can go with heavier dishes that have spice or hotness or sweetness.

Foods and Entrees that usually pair:
Dry styles – light fish, shellfish, chicken, pork with citrus-based sauces
Off dry styles – chicken, pork, veal with spicier sauces, Pacific rim foods, Mexican foods
Semi-sweet, sweet styles – dessert dishes
Rosé dry or off dry styles – beef and lamb dishes and dishes with slight spiciness

Cheese Pairings:

dry – Brie with rind, Brin D’Amour, Camembert with rind, Emmental, Feta, Garroxta, most goat cheeses, Muenster, Raclette, Reblochon, Saint-Nectaire, Swiss, Vacherin
off dry – Brick, Colby, Double Glouster, Edam, Fontina, Gorgonzola, Gouda, Gruyère, Havarti, Langres, Vermont Shepard
sweet – any rich cheese, blue cheeses, “cheese cake”