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New Customers Save $30 off $100+* with code JUNENEW30
New Customers Save $30* with code JUNENEW30
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Col Vetoraz Prosecco
-Gambero Rosso, 2002
You enter any good restaurant in northern Italy. You sit down. Before you can unfold your napkin, a waiter is pouring you a glass of sparkling wine. You begin to protest, but then you look around. Everyone is drinking it. Two delightful things are happening. You are experiencing culture shock, and you have just discovered Prosecco.
Your first sip validates that there is a higher and older wisdom at work here. The Italians know much better than you that Prosecco's bubbles will start the meal with a festive flair, that it will stimulate your appetite, that it will work perfectly with your antipasti, and that you will smile when you see the price on your tab.
For the record, Prosecco is the name of the grape and the wine. It comes from the Veneto Region, roughly between Verona and Venice. When you think of Italian sparkling wine, you might imagine that they are all like Asti Spumante. Believe us, Col Vetoraz Prosecco has nothing to do with sweet wine. On the other hand, it is not as acidic as Champagne and will never hurt your stomach, nor is it neutral and thin like many Spanish sparklers. It is its own animal, and kind of a secret, though this is changing. This wine is uniquely Italian, completely versatile, never boring, and so affordable you can open it on a whim. The utterly charming essence of Prosecco is a round, pear-like quality with hints of flowers and citrus. Why not start all of your meals with a glass of Col Vetoraz?
-Gambero Rosso, 2002
One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.
Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.