Winemaker Notes
Vera Wang Party Prosecco is a light straw yellow color. Appealing aromas of apple and stone fruit. The palate has citrus notes and fresh acidity. Finish soft and fruity on the finish.
Vera Wang Party is perfect for any occasion, big or small, enjoyed well-chilled as an aperitif, paired with charcuterie, parmesan cheese, salty snacks, fresh seafood dishes—especially sushi, fried chicken, pasta dishes with robust sauces or spicy Chinese takeout. Brunch more your style? Mix Vera Wang Prosecco with peach juice for the perfect Bellini that’s sure to keep the party going!
Professional Ratings
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The Somm Journal
That this Prosecco is as light and frothy as a wedding gown should come as no surprise, given that its creator is arguably the most famous bridal designer of the past 20 years. It’s made by Araldica, a Piedmont-based producer known for Moscato d’Asti, which may account for its easy-drinking character: At 12 grams per liter of residual sugar, it offers up notes of ripe honeydew, even riper peach, and sweet citrus that flirt with lively, upfront acidity. Of course Wang designed the gorgeous silver bottle—Carrie Bradshaw would approve.
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Tasting Panel
If there's one thing Prosecco DOC should be, it's lots of fun. From the chic matte silver packaging to the shell-pink hue in the glass- never mind the famous name in fashion behind the label-this one delivers at a glance; it also delivers at a sniff and a sip. Exu- berant aromas of melon, yuzu, peach candy, and papaya carry over to a palate with the slight creaminess of orange sherbet and the brightness of berry sorbet, announced by zippy acidity up front and a twist of citrus rind on the back end.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.