PROSECCO OF VENETO ITALY

Sipping Prosecco wine at a romantic café in Venice overlooking the Grand Canal is a perfect setting any time. So, you can’t get to Venice right now, don’t despair. A chilled glass of crispy, fizzy, light and fruity Prosecco is enjoyed far beyond the canals. You can add a bottle of Prosecco wine to your dinner to celebrate any day, any time.

We were fortunate to receive an invitation to the Italian Wine Masters tasting which was held February 8, 2011 at The Hilton in New York City. To our delight, one of  the tasting rooms was dedicated exclusively to  Prosecco wines. The term Prosecco applies to a specific type of wine and the grape used in its production which ripens later than other grapes. Its main appeal is its softness of flavor making it very easy drinking and one of my wife’s favorites.

The Prosecco wines are produced exclusively in northeast Italy and their production began in the area of Conegliano Valdobbiadene where the highest quality, Prosecco Superiore, is still produced. These wines were awarded the DOCG designation (controlled and guaranteed origin denomination) in August 2009.  The Valdobbiadene region produces wine that is crispier and more citrus tasting due to the area’s higher elevation. The high elevation hill-vineyards are on steep slopes and are often difficult to work. It’s interesting that small growers principally work the vineyards because the terrain makes mechanical cultivation impossible. As a result, the hills look hand embroidered by the artisans’ expertise.

It was interesting to learn in reviewing literature I accumulated at the Wine Tasting that with the 2009 vintage the D.O.C. area was redefined to include the province of Treviso between Veneto and Friuli Venezia Giulia. The province of Treviso, which historically has been producing Prosecco wine, is now allowed to use the D.O.C. designation with its name. Also, with the 2009 regulations Prosecco has become the Territory instead of the name of the grape. The name Glera now identifies the grape variety for Prosecco.

Let’s not forget the very small Cartizze area that is designated DOCG. The Cartizze sparkling wine is a shining star and is grown on an exclusive 246 acres only.  The area has the steepest hills of Valdobbiadene. These are very difficult vineyards to work and the workers have a very difficult time standing upright. Their strenuous efforts produce a mellow, fragrant and fruity wine that has a delicate bouquet. This wine will make any meal a special occasion. This wine pairs particularly well with shellfish or slightly spicy dishes. After dinner, it enhances delicate pastries, fresh creams and fruit tarts.

Prosecco’s aromas are enhanced due to the Charmat Process, a method where a second fermentation is carried out in large stainless steel pressure tanks rather than individual bottles. Prosecco wines are released to the market about a month after bottling. Prosecco does not ferment in the bottle and should be drunk before it is 2 years old.

Up until the 1960’s Prosecco sparkling wine was generally rather sweet. Since then, production techniques have improved, leading to the high quality dry wines production. The acid and mineral balances of the wine keep it from being extremely sweet. Prosecco is a protected DOC wine within Italy. The DOC designations are Prosecco di Conegliano-Valdobbiadene and Prosecco di Conegliano and Prosecco di Valdobbiadene.

The flavor of Prosecco is intensely aromatic and crisp. It has flavors of lemon, lime, yellow apple, pear, peach and apricot.  Prosecco is extra dry, fruity and mellower than Champagne wine. Dry Prosecco’s are also made but the majority of bottles produced annually are either semi sparkling (frizzante) or full sparkling (spumonte).

Prosecco pairs well with appetizers, fish, light meals, light pasta, soup and fruity deserts. for Italian recipes go to Food Wine Italian, recipes. Shop for at RcsCybermall.

Italian Wine, Azienda Agricola Maccari Graziano

The Wonderful Wine of the Region of Veneto By ©Lucia Barbini Falcone During my last visit in Italy, my brother-in-law, Bepi, drove his friend Paolo and I to the Azienda Agricola Maccari Graziano: the small agriculture company where he personally buys…