Oh, Prosecco!
I’ve long thought Prosecco to be the nectar of the gods. I mean, whatever the gods were drinking (at least the Italian gods), it just had to be Prosecco. I can’t think of a tastier drink (next to champagne, which I also adore) that complements so many dishes, yet can also stand alone.
Still, what makes Prosecco so special? What do we really know about Prosecco, you ask?
…Please, let me tell you:
• Prosecco was not always the name of the beverage. It was the name of the variety of grape. Duh. Ok, I didn’t know that either.
• The name of the grape variety was changed to synonymous Glera variety.
• In order to be labeled Prosecco, the wine must be made in a region or regions labeled as DOC (Denominazione di Origine Controllata).
• DOC regions are in Veneto, Friuli Venezia Giulia, Treviso, and Conegliano Valdobbiadene Prosecco Superiore (DOCG).
• Most Prosecco today is extra dry (DOCG).
• Asti and Moscato D’Asti should not be mistaken for Prosecco. They are sweeter.
• The Bellini (Prosecco and pureed peach) originated at Harry’s Bar (an old watering hole of Ernest Hemingway) in Venice.
• A Rossini is another fruity Prosecco off-shoot. Pair Prosecco with pureed baby strawberries.
• Other variations: the Puccini– Replace peach puree with mandarin juice. And then there’s the Tintoretto– replace with pomegranate juice. Fancy!
• Prosecco is a libation that does not age well. So upon opening the bottle, drink at once!
About the author
Catie Costa has traveled all over Western Europe, with repeated trips to Ireland and Italy. She currently lives in the San Francisco Bay area. She recently published a new fiction novel, “Love on the Rocks: A Positano Tale,” a story of two best friends, Kit and Bridget, who flee their humdrum lives in the States to spend an adventurous summer in Positano, Italy, where Prosecco, Nutella and romance abound.
