It is Prosecco time

Looking for a special sparkling wine then consider a Prosecco. Spaswinefood has developed an appreciation for Italy's sparkling white wine, Prosecco. Prosecco comes from the Italian wine regions of Veneto and Friuli Venezia Giulia. Veneto is the primary producing wine region, with the two main areas near Conegliano and Valdobbiadene. Prosecco is made from the Glera grape. In fact Glera is an ancient word for Prosecco. This post will offer a few suggestions to help you in selecting a special Prosecco.

Let us start with Conegliano Valdobbiadene Prosecco Superiore. A Conegliano Valdobbiadene Academy video introduces the nature, history and culture of Conegliano Valdobbiadene Prosecco Superiore. It then goes onto to describe the production and characteristics of this very special Prosecco. There are a number of wineries that produce this special wine. All these wineries must meet very specific requirements that have been established. One of my favorite Proseccos is the IWSC medal winning Carpene Malvolti Conegliano Valdobbiadene Prosecco Superiore DOCG, Cuvée Extra Dry.

Cognegliano Valdobbiadene Prosecco Superiore DOCG, Extra Dry © Spaswinefood

Recently I have also tasted some other wonderful Proseccos, such as Villa Sandi, Mionetto and Valdobbiadene Prosecco Superiore, both DOCG's.

Villa Sandi,Valdobbiadene Prosecco Superire DOCG © Spaswinefood

Mionetto, Valdobbiadene Prosecco Superiore DOCG © Spaswinefood

Before I  discuss the production and characteristics of Prosecco, let me review briefly Italy's classification of wine.

Italy's Classification of Wine

The Proseccos on your shopping list ideally should have DOC or DOCG status. The ability to use DOCG status for Proseccos was granted in 2009. 2009 was also the same time that Glera was officially designated as the grape name to be used.

Italy's wine classification system has four categories.

1. Vino da Tavola (VDT) is a basic wine made for local consumption.

2. Indicazione Geografica Tipica (IGT) is a wine from a specific region that is considered to be a higher quality than table wine.

3. Denominazione di Origine (DOC) wine requires that the wine zone is more specific than an IGT, the grapes used are more specifically defined and it must meet other criteria.

4. Denominazione di Origine e Garantita (DOCG) wine exceeds the DOC requirements. The wine also must under go a verification that the quality standards have been met. This requires a blind taste review.

The latter two categories (DOC, DOCG) fall under EU system Quality Wine Produced in Specified Regions (QWpsr)

Cognegliano Valdobbiadene Prosecco Superiore DOCG © Spaswinefood

Production and Characteristics of Prosecco

Proseccos are produced in the Charmat method. The Charmat method is where sparkling wines undergo a second fermentation in pressurized, large steel tanks. Proseccos should be drunk young. Ideally, they should be drunk within three years of vintage. However, high quality Proseccos can be kept up to seven years.

Full sparkling Proseccos are known as Spumante, whereas lightly sparking ones as described as Frizzante or Gentile. Proseccos are typically characterized by being aromatic and crisp. It has intense primary aromas such as, apple, pear, peach, apricot, dried fruit, fresh flowers and so on.

Processo have an alcohol content of 11% to 12%. They are also labeled based on their sugar content as  "Dry" (17-32g/L),  "Extra Dry" (12-17g/L) and "Brut" (less then 12g/L).

Depending on a specific Prosecco's unique characteristics it can be paired with different foods. Let us take a brief look at what we might consider in selecting a Prosecco to bring to the table.

The table is ready © Spaswinefood

Prosecco is often paired with an appetizer © Spaswinefood

While Prosecco is often served as a welcoming drink, or with appetizers it offers many pairing options. There are some Proseccos that pair well with a wide range of foods and others that are best with specific foods. Quite often I like choosing a Prosecco to go with a complete meal. My preference in that case is a brut or extra dry Prosecco.

Salad © Spaswinefood

Pasta © Spaswinefood

Dessert © Spaswinefood

Further Notes to Help Select a Special Prosecco

One of the Proseccos that is prized for its unique characteristics is a Cartizze Prosecco. Cartizze Prosecco is considered to be of the highest quality, the "Grand Cru" of Prosecco. It comes from the Cartisse vineyard of 107 hectares (260 acres) that is owned by 140 growers.

Sometimes you will see Cuvée on the Prosecco wine label. Cuvée can carry a variety of meanings. However, when qaulity producers use it on wine labels it means that it is a special blend.

With the increasing popularity of high quality Rosés and sparkling Rosés you will also find Prosecco Rosé, or Prosecco Rosado being marketed. A Rosé wine gets its color from contact with the grape skins. Time in contact with the skins is usually one to three days, depending on the depth of color desired. Rosés can be made from a variety of grapes. Rosé wines can be still, semi-sparkling and sparkling. The sweetness level ranges sweet to bone dry. In the case of Prosecco Rosés they are made from the Glera grape, using the Charmat method. Unless you have a sweet tooth go for the drier Prosecco Rosado Spumante.

Our Proseccos are waiting © Spaswinefood

It is Prosecco time © Spaswinefood

In the past Prosecco has been criticized for being too sweet. However, with the introduction of drier Proseccos the wine has grown not only in popularity but quality, as noted in this Tim Atkin's article. Also, with the raising of the standards for the production Prosecco we now have many excellent Proseccos on the market. I look forward to writing about my wine experiences at Spaswinefood. 

Sharon

February 2013

Antigua, Guatemala

© Spaswinefood

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