Who likes sparkling wine? The ultimate wine for celebration, and celebrated as a wine that can go with any food, when I was offered six bottles of Conegliano Valdobbiadene Prosecco (the Glera grape) Superiore D.O.C.G. – a very affordable and reasonably low-alcohol sparkling wine from Italy – I said yes! This is how it went:
- Col Del Forno
My notes: Poured into a Champagne flute and I see nothing but bubbles racing to the top for a few minutes. Always exciting. Noted a color of pale hay. Aromas of toasted biscuit crackers, white peach, grapefruit, lemon-lime, and a nice hefty slice of banana cream pie. On the mouth it was all fresh bright citrus fruit, unsalted butter, fine mineral water, limeade and pink grapefruit. A shame to waste in a cocktail, in my opinion, I enjoyed this sipper before dinner quite well.
From Andreola.eu: Col Del Forno is a Valdobbiadene DOCG with exclusive characteristics drawn from soil with layers of clay, sand, pebbles and conglomerates formed by Karst phenomena over 100,000 years ago, prior to the last ice age. 100% Glera grapes.
- Canevel Brut
My Notes: Also poured into a Champagne flute and I noted a bit larger bubbles and less of them than the Col Del Frono – nothing wrong with that, just an observation – and a pale gold color. Aromas that reminded me of white flowers, cheddar cheese, wet pebbles, white peach, fresh yellow corn, talcum powder and kiwi. The taste made me think of carbonated lemon soda, fruit cocktail, cling peaches with a fresh and delicate finish that just made me want to have more.
From Canevel.it: Sparkling wine with a lively mousse and fresh aromas of fruit and flowers. Delicate but firm on the palate with good acidity and long-lasting aromas that are reminiscent of the nose. 100% Glera grapes, 11% alcohol.
- Casa Farive Extra Dry
My notes: This time I used a wine glass, which is sometimes thought better to evaluate aroma and flavor over a Champagne flute. (The bubbles however can’t get as “excited” running up the wider glass.) Also of note is the bottle shape, as you can see in the photos it is shorter and wider, which would make it hard to cellar but Proseccos don’t need to be aged in my opinion. Now, onto the aromas, this time I got green apple, lemon zest, fresh honeydew melon, a light cream and ocean mist. Going in for a taste and I was rewarded with a lively mouthfeel of the freshest and juiciest of chilled fruits, a bit sweeter than the first two. bracing but mild acidity and a pat of butter on the finish. Another great aperitif to enjoy before dinner.
From Cantinevedova.com: This Valdobbiadene Prosecco Superiore DOCG wine, made exclusively from Glera grapes, is perfect to cheer up your aperitifs, with its fresh, soft taste, on a savory and harmonious finish. 11% alcohol.
- Col Del Lupo Dry – Deligo
My Notes: Back to a regular wine glass I noticed both small and larger bubbles working their way to the top, not as many and over quickly, but that may be due to the vessel I chose. Dried apple slices, pineapple, cream, buttered toast, some salinity and vanilla bean on the nose; and bruised fruit, apples, pears in syrup, sweet pink grapefruit and a little of that salinity I found on the nose all on the mouth. Interesting differences – other than the salinity – between the aroma and flavors made this one something to linger over.
From Coldellupo.it: “Dry” sparkling wine produced using the Martinotti method. 100% Glera, high hill vineyards between Conegliano and Valdobbiadene. Organically farmed. 11.5% Alcohol.
- Graziano Merotto Brut
My Notes: This one I drank with a friend, hers in a Pinot Glass (as she would soon switch over to her favorite red) and mine in a Bordeaux glass. She knew I was taking notes at her first sip commented, “Very bubbly, it tickled me” that I just had to share. From me I found it very pale in color, between light and gold hay. Aromas wafted up from my glass included kiwi, vanilla milkshake, cheddar cheez-it crackers and my friend noted yeast. While we tasted, alongside prosciutto wrapped mozzarella cheese, I noted red Delicious apple, green stems, malted milk and a medium acidity. While this one was a Brut, and the others dry or extra dry, it was quite sweet.
From Merotto.it: Production area: Col San Martino, 100% Glera, 11.5% alcohol.
- La Farra Extra Dry
My notes: Observed just oodles of fast moving tiny bubbles racing in my Champagne glass. The color was close to a pale gold with notes of a sweet powdery perfume, caramel apple, crisp sea air and a little bit of orange slices on the nose. This was my last Prosecco to review so I lingered over the tasting and found fresh tart berry fruit, pineapple chunks, lime soda and a long finish. Wholly enjoyable.
From Lafarra.it: From a “Cru” of grapes located on the hills of Farra di Soligo. Harvest is by hand, stainless steel vats, Charmat method.
Conegliano Valdobbiadene Prosecco Superiore D.O.C.G., is the flagship wine of the Veneto region in Italy, and it is most representative of the high elevation winegrowing area, having always been synonymous with the start of the meal as an aperitif, and now foodies are discovering its versatility throughout the meal.
While Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. wines tend to be priced slightly higher than traditional Prosecco, the wines are still immensely affordable given the quality, making them desirable for a range of consumers. Their versatility and lower alcohol by volume are also in keeping with today’s trends towards lighter alcohol and more diverse cuisines being enjoyed at the American table.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.