Pop the Cork on Prosecco

Posted by: Melissa L // November 19 2009

What is it about the pop of a cork and those tiny little bubbles that brings out the party in everyone?

Between the recession and soaring champagne prices, it might seem like the party is coming to an end. Don’t put away those glasses just yet!

Consider champagne’s sexy (and affordable) Italian cousin, Prosecco. This alternate bubbly has been enjoyed since ancient Roman times. Mionetto, the largest importer of Prosecco in the US, first brought the wine here in 1998 and has since witnessed incredible growth.

The grapes are grown in the Treviso province of the Veneto region of Northern Italy. Prosecco is light and fizzy, delicate and fruity. The taste combines almonds, apples and pears and subtle hints of grapefruit or lemon, followed by a pleasingly bitter floral finish.

Prosecco and peach nectar form the basis for the famous Bellini cocktail, which was created at the famous Harry’s Bar at the Hotel Cipriani in Venice. Prosecco is definitely the bubbly of the moment in Los Angeles. At Osteria Mozza, they're pouring it by the glass from magnum bottles. Down the street at All'Angelo, there are 10 different bottles on the wine list. But don’t think you have to be in LA to tip back a glass at the bar or over dinner. Toast! Pittsburgh serves Prosecco by the glass and even Franco’s Trattoria in tiny McMurray, PA where they offer trendy half bottles—perfect for two people. Pretty impressive for a wine that, only a few years ago, most people knew as a cocktail ingredient.

Prosecco is intended for celebrating the small pleasures of everyday life. Sharing food with friends at your holiday table is one such occasion. "There is something about the holiday season that transforms big red drinkers, beer guzzlers, and martini sippers into Prosecco toasting fiends," said Kristina Trisch of Laird & Company, importers of Moletto Presecco.

According to Trisch, even though Prosecco is less “serious” than Champagne, that does not mean it should be taken lightly. There are several gradations of quality, and paying attention will make all the difference.

Most Prosecco comes from the broad, flat plain along the Piave River. These wines are made in industrial quantities and are friendly, generic and perfect for mixing cocktails. They can usually be found for around $10 to $12.

To get the good stuff, you’ll only need to kick in a few extra dollars, say $13 to $18 per bottle. This is much less than the typical $40+ price tag of champagne. When choosing a good Prosecco, look for the D.O.C. denominations: Prosecco di Conegliano-Valdobbiadene, Prosecco di Conegliano or Prosecco di Valdobbiadene. These wines are always a good bet for quality. Also look for the sub-denomination Cartizze, indicating they were grown on the slopes around the village of San Pietro di Barbozza and possess drier, more mineral characteristics. It is also best to drink Prosecco within three years of its vintage to experience its peak freshness, although many of the high-quality wines are best aged up to seven years.

Below are some picks and recipes for our favorite Proseccos. Try them and see for yourself how great this sparkling wine goes with any occasion!

SlyPicks

Moletto Prosecco, at $13.99 per bottle is a 90-point rated Prosecco and a “Top Value of the Year” winner from “Wine & Spirits” magazine. This sparkling wine displays frank and brilliant tones of pale straw yellow. Its bouquet is subtle, but well defined with a clear hint of fruit. This dry, fruity taste is cheerful, lively and full of character.

Carpene Malvolti costs $16.99, and is an excellent choice for a Prosecco. This medium dry sparkling wine is made with the Charmat method, which allows a sparkling wine to be made in approximately three months. This process limits the influence of the yeast and places emphasis on the fruit. Golden delicious apples dominate the flavors, while the fine perlage cleanses the palate and refreshes the taste buds.

SlyRecipes

Bellini (The original recipe from Harry’s Bar.)
Yield: 7 Servings

2/3 cup white peach puree
1 teaspoon raspberry puree
1 bottle Moletto Prosecco chilled

Place 1 ½ tablespoons of peach puree in the bottom of a champagne flute. Top with two drops of raspberry puree and add Prosecco.

Pomegranate Holiday Sparkler
Yield: 8 Servings

4 cups crushed ice
2 cups pomegranate juice
½ cup ginger ale
¼ cup brandy
1 (750-milliliter) bottle Prosecco
Pomegranate seeds (optional)

Combine first 5 ingredients into a pitcher. Pour about 1 cup of the mixture into 8 champagne flutes. Garnish with pomegranate seeds, if desired.

Pomegranate-Rosemary Royale
Yield: 4 servings

¼ cup water
1 tablespoon sugar
2 teaspoons fresh rosemary leaves
½ cup pomegranate juice
2 cups Prosecco

Combine ¼ cup water and sugar in a small sauce pan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary; let stand 30 minutes. Strain through a sieve into a bowl; discard solids.
Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 champagne flutes or martini glasses. Top each serving with ½ cup Prosecco. Serve immediately.

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