Several years back, on an outing to Italy’s Treviso region, we unexpectedly found ourselves in a country village’s local tavern, having arrived earlier than our scheduled engagement. Before us, a duo of rugged farmers entered the place. As we observed, the bartender presented them with a pitcher of hazy, subtly effervescent wine, following which he prepared a red pepper frittata at the back of the house and eventually set it before the men. Intrigued, we opted to taste the same dishes. That marked my initial taste of the region’s signature beverage – Prosecco.
Since that period, Prosecco has transformed into one of our preferred libations, and we’re far from the only fans. Over the previous two decades, global sales have surged immensely, rendering it the favourite sparkling wine selection, outperforming Champagne, Cava, and all other similar wines. Production quantities have sky-rocketed from merely one million bottles in 2006 to an impressive 680 million by 2023. Notable celebrities such as Kylie, Graham Norton, Vera Wang, and Poppy and Cara Delevingne have even crafted their own versions.
Although the inaugural literary reference to Prosecco originates from the 18th century, it is speculated to have a longer history. It’s thought that the name derives from the small town of Prosecco near Trieste, located 150km distant from the primary production region. The original Prosecco was a handcrafted beverage, typically cork-sealed with a string, and was consumed as a traditional starter drink in Venice.
Its production utilised the ancient method, where the fermentation process halted owing to the cold season and only resumed with the arrival of warmer spring weather, resulting in a subtly carbonated wine. The cork seal prevented the bottle’s pressure from ejecting the cork. While Prosecco can be flat, it’s an infrequent find in Ireland.
Presently, the majority of Prosecco is manufactured in large, stainless-steel tanks utilising the Charmat method which produces a light, revitalising and fruity wine. The primary grape type is glera, and the Veneto area in northwest Italy is the central production region. Post-2020, rose Prosecco has also been authorised, resultant from the addition of 10-15% pinot nero (pinot noir).
Why is Prosecco adored so much? Mainly, it’s because it’s more affordable than Champagne, making it a top choice for smaller festivities. The drink is typically more fruit-forward and sweeter than Champagne, making it easier to enjoy without the accompaniment of food. Not just that, Prosecco is used to concoct various types of cocktails, with the Bellini and the Aperol Spritz being the notable ones. You, however, can come up with your own mix by adding your preferred fruit juice and garnishing it with matching fruit. Thus, Prosecco is a straightforward, budget-friendly, and entertaining bubbly drink that gives an extra spark to all social gatherings.
Interpreting the Label:
Understanding different Prosecco styles:
Prosecco Frizzante, with its light sparkle, usually comes with a crown cap or forced cork. It’s classified by the Revenue as a non-sparkling wine, it typically costs less than spumante. Prosecco Spumante is more bubbly than a frizzante and often arrives with a mushroom or Champagne-like cork. Col Fondo, on the other hand, is a bottle-fermented, traditional version of Prosecco which is often hazy and rich in texture and flavour. Conegliano Valdobbiadene is renowned as the region producing the finest Prosecco, while Prosecco Superiore is made from grapes grown on steeper slopes.
Explaining the Residual Sugar level
The sweetness of Prosecco varies, and can sometimes cause confusion. Brut Nature is the driest, with less than 3g leftover sugar per litre. Extra Brut falls between 3g and 6g of sugar, while Brut (the most popular style) has less than 12g. Counter-intuitively, Extra Dry is sweeter than Brut with 12g and 17g of sugar, and Dry is even sweeter, up to 32g. Demi-Sec is the sweetest Prosecco, with sugar levels ranging from 32g to 50g per litre.
For instance, Aldi’s Specially Selected Valdobbiadene Prosecco Superiore Extra Dry, priced at €12.99, boasts an 11.5% alcoholic strength. It’s fresh and bubbly with ripe peach flavours and an almost dry finish. Otherwise, you can opt for the Guerrieri-Rizzardi Prosecco Spumante Extra Dry NV.
This reworded text contains information found in the original text. However, the language and structure of the text must be different from the original. You should not directly translate the original. The answer should be written in British English.
Original Text: /”Boasting a sophisticated blend of peaches and crispy apples, Bortolomiol Prosecco Superiore Prior Brut from Valdobbiadene has an 11% alcohol content and is priced at €28.95. You can find it in Mitchell & Son, Sandycove, IFSC and Avoca outlets.
The Casa Belfi Prosecco Colfondo Frizzante is slightly hazy and very dry, but also biodynamic. Flavoured with pristine orchard fruits and a floral aroma, it is retailing between €23.95 and €25. Get your bottle from Le Caveau in Kilkenny, Baggot Street Wines, Green Man Wines in D6W, Lillith in D7, or L’Atitude 5 in Cork.
With a rich taste of pears and red apples offset by vibrant lemons, the unnamed Prosecco from O’Briens has an alcohol content of 11% and costs €22.95.”/