Prosecco
Prosecco
,Hometown: Treviso and the Conegliano and Valdobbiadene Hills
In recent years, Prosecco, the sparkling Italian white wine, has gained popularity around the world and is now known to be outselling Champagne in several countries. Although both Prosecco and Champagne are similar, they are produced from different grapes and have different bottling and fermentation processes.
Prosecco is made from Glera Grapes and goes through a two-step fermentation process. The second fermentation takes place in a pressurized tank known as an Autoclave, where it stays for up to four months. It is important to remember when shopping for Prosecco; the label will refer to two designations, Brut or Extra Dry, the Brut being the drier choice.
Located in Treviso, just northeast of Venice, is the Prosecco and Conegliano Valdobbiadene Wine Road. This area has now been added to the UNESCO World Heritage list. Although Prosecco is produced in nine different provinces in northeastern Italy, only one province and 15 towns can stake claim to the production of Prosecco Superiore, DOCG. Conegliano and Valdobbiadene Hills have nutrient-rich soil dating back to ancient origins. Look for Prosecco from this area.
In Italy, Prosecco is enjoyed in all regions. It is refreshing and versatile. Serve at celebrations, to cleanse the palate, with fruit, mix with exotic liquors, as a Spritz with Aperol or, enjoy in a tall chilled flute on its own. Caution, do not try to pronounce Valdobbiadene after having a few glasses!
Inspirations:
Aperol Spritz: 5 ounces Prosecco, 2 ½ ounces Aperol, 1-ounce club soda. Pour the Prosecco into a glass filled with ice cubes. Add the Aperol and club soda. Top with an orange slice.
Prosecco and St Germain (French elderflower liquor). Fill a champagne glass with chilled Prosecco and top off with a splash of St Germain.
Rossini: 1 ounce pureed strawberries, 4 ounces chilled prosecco. Add the puree to a chilled flute and fill with Prosecco. Garnish with a fresh berry. (I sometimes puree frozen strawberries)
The Laurenzo: 1 ounce of limoncello, 4 ounces of prosecco. Add the limoncello to a chilled flute, fill with Prosecco, float some raspberries and garnish with fresh mint.
Holiday Pomegranate Prosecco: Fill tall chilled flutes with good quality Prosecco and place on a tray. Fill a small crystal bowl with pomegranate seeds, and add a tiny silver spoon for guests to add the seeds to their glass or, to drink the Prosecco on its own. Visual and effervescent, it’s so holiday!
Naples Negroni: 1 ounce Campari, 1 ounce of gin or vodka, 1-ounce red vermouth, 1 ounce Prosecco, ice. Fill a rocks glass halfway with ice. Add Campari, vodka/gin, and vermouth. Stir and top with Prosecco.