Prosecco Poppin’
Pizza, pasta AND Prosecco. There is certainly no doubt that the Italians know their stuff when it comes to delicious food and drink (next flight out anyone?); and unless you have been living under a rock, it is unlikely you are yet to taste the sparkling Italian beverage that is Prosecco. Far from a poor man’s Champagne, Prosecco is building a reputation as a premium sparkling wine all over the world with global sales overtaking those of Champagne for the first time in 2013.
The Facts You Should Know:
Prosecco is the region, Glera is the grape.
Before 2009, Prosecco could be produced anywhere. After a legal dispute, the local authorities decided that Prosecco wine had to come from a particular area.
The two towns known for Prosecco – Valdobbiadene and Conegliano- are both sheltered by the alps, making the area near and between them ideal for growing Glera grapes.
Prosecco is produced using the Charmat Method. Unlike Champagne, Prosecco’s secondary fermentation takes place in a stainless steel tank, as opposed to the same bottle from which it will be served. The former method is far more cost-effective, making Prosecco cheaper for the consumer.
Supposedly, the best Prosecco is made near the hills between Conegliano and Valdobbiadene. The Prosecco that is made here will be labelled DOCG (Denominazione di Origine Garantita). Bottles with a DOC on the label mean that they were probably made on the surrounding flats.
Other than Italy, the top 3 markets for Prosecco are the UK, Germany and USA. Somehow, I believe that…
Did You Know…
Many assume that the Bellini should be made using Champagne, but this is not the case. The original Bellini was made with Prosecco. The popular cocktail (especially amongst you brunchers out there) was invented in Italy in 1948 by Giuseppe Cipriani, head bartender and owner of the renowned Harry’s Bar in Venice.
