A sparkling wine from Conegliano Valdobbiadene Prosecco Veneto and Friuli Venezia, a DOCG title given to the prestigious zone for Prosecco wines in Veneto, Italy, made from the glera grapes. Prosecco is a product of Italy, situated in a region in the northeast part of Trieste. Sparkling wines produced in the Friuli Venezia Giulia and Veneto regions of Italy are known as Prosecco or Prosecco Superiore DOCG only. Prosecco began popping up in ancient Rome when a famous Roman writer named Pliny declared Pucino the greatest wine of the era.
Experts recommend a bottle of Prosecco nice with spicy Asian cuisines such as Thai or Vietnamese food. The sweet notes, like peach and pear, of this refreshing sparkling wine complement the sweet and salty flavor of cured meats and fruit-infused appetizers. Prosecco is paired with fruity appetizers like cured meats, prosciutto-wrapped melons, Thai noodles, and even sushi.
The most popular styles are brut and extra dry. Brut contains up to 0.5 grams of residual sugar per glass, while a dry variety contains up to 1 gram. Both of these styles balance the fruity notes, creating a drink that's subtly sweet with just the right hint of citrus acidity.
The wine tastes best when served very cold in a tall and slender tulip glass. The tall shae holds the bubbles longer, while the round bowl atop helps you smell the floral aromas.
Most have a dry style, but the glen grape imparts fruity notes of green apple, honeysuckle, melon, peach and pear, which renders a slight hint of sweetness. Glen grapes give Prosecco fragrants of fruits and flower blossoms. The bubbles in this drink are light and frothy for a perfect fizz, but don't last as much as Champagne bubbles.
The sparkling wine is made up of the below-mentioned grape types which are fermented in the tank method or the traditional method of making the sparking wine; · Glera grapes A moderately acidic thin-skinned green grape associated with the region of Treviso, located on the north of Venice in Italy. · Perera and Bianchetta Trevigiana Perera grape is cultivated in the Valdobbiadene region of Italy, whereas Bianchetta Trevigiana is grown in the Trentino-Alto Adige/Südtirol and Veneto regions of Italy.
The standard pour for Prosecco is about 4 to 6 ounces. This means that one is rich in about 121 calories.
The wines is manufactured by an affordable tank process. This method follows similar steps as that of the Champagne production; however, this method stores the wine in tanks during the process of fermentation. The large tanks are used to make the process efficient, simple, and affordable.
At Vyno, we sell a premium collection of high-quality Prosecco. We have a large variety of best-selling Prosecco brands with bottle label brands such as La Marca, Asolo Prosecco, and many more in the Canadian market for every taste. So, we invite you to visit our Prosecco collection and order your favorite Italian sparkling wine now! We offer same day wine delivery in select cities for a perfect gift delivery expereince.
Prosecco vs champagne
Champagne is manufactured by the traditional method of production named Méthode Champenoise. The procedure starts by producing the base wine, which has a tart taste as compared to other base wines. The major reason for the taste variation is that the grapes for Champagne are picked earlier in the season. Then a certain amount of sugar and yeast are added to the base wine to start the carbonation process. The yeast and sugar react to release carbon dioxide which pressurizes to carbonate the Champagne. Once the wine is carbonated, it is aged through either riddling or lees. Riddling is the process whereby the wine is rotated upside down over time, which collects the dead cells of yeast in the neck of the bottle. Lees; on the other hand, are dead cells of yeast that remain in the tank or bottle of fermented Champagne. Lees gives a rich flavor to Champagne. The next steps of the procedure include disgorgement and dosage. In the process of disgorgement, the neck of the wine tank or bottle is inserted into frozen brine or liquid nitrogen to freeze the lees. Once the cap of the bottle is removed, lees come out of the sparkling wine and leave the wine bottle. Lastly, a mixture of sugar and wine is added into the bottle, which is known as the process of dosage. Dosage is added to the neck of the bottle and adds extra flavor to Champagne. Viola, now it is ready to be served! Prosecco; on the other hand, is manufactured by an affordable tank process. This method follows similar steps as that of the Champagne production; however, this method stores Prosecco in tanks during the process of fermentation. The large tanks are used to make the process efficient, simple, and affordable without the secondary fermentation.