Thursday , December 3 2020

Valentine's Day Gift Guide: Prosecco – The Best Romantic Bubbles




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Gisti ProseccoPhotos, courtesy Giusti wine

Prosecco is a sparkling white wine produced in the northeastern corner of Italy in the Venetian hills around the town of Treviso. It is based on a local grape variety called Glera. According to the Prosecco Consorzio 's regulations, 85% of the grapes used to produce sparkling wines should be from Glera. The balance can be made up of international varieties such as Verdiso, Bianchetta Trevigiana, Perera, Glera lunga or Chardonnay, Pinot Blanco, Pinot Grigio and Pinot Noir.

The sparkling wine was invented using the method developed by Italian wine entrepreneur Federico Martinotti and further refined by Eugene Charmat inventor. This process is called the Martinotti-Charmant or tank method. sometimes Metodo Italiano.

After the initial fermentation, the wine is transferred to a stainless steel pressurized tank. Sugar and yeast are added to induce a second fermentation. The carbon dioxide produced is stored in a tank that carbonates the wine. After the second fermentation, the yeast is filtered and removed, and the wine is placed in a bottle to maintain the carbonic acid.

As the second fermentation takes longer, the mousse produced becomes finer and more durable. The longer fermentation helps preserve the floral scent of the wine. More than 99% of all Prosecco's are produced through the Martinotti method. In recent years, there has been a trend to produce proseco using the traditional methods used in champagne. In this case, the secondary fermentation takes place in the glass bottle and the resulting sparkling wine is consumed in the form of discarded beer bottles (unleavened soft drink) or spilled beer bottlessay).

The Prosecco DOC is located in Veneto and Friuli Venezia Giulia & nbsp; It is produced in nine states across the region. Prosecco Superiore DOCG is available in two different regions. Prosecco Conegliano Valdobbiadene Superiore DOCG can only be made in Treviso province on the hill between the villages of Conegliano & Valdobbiadene. There is also the Asolo Prosecco Superiore DOCG area, a small town in Asolo.

Prosecco is a completely sparkling Spumante & nbsp; Or one of the translucent Frizzante. The very small amount is bottled in Tranquillo (still wine). Prosecco Spumante is the better-known and easiest-to-use version. It also has the longest lasting moose. Most procyclos are bottled in "extra dry" (12-17 grams per liter of residual sugar) or "dry" (17-32 grams / liter). Prosecco is likely to be bottled with products made using traditional methods. "Brut" (up to 12 & nbsp; per liter of residual sugar).

The following recommendations are a mix of tank methods and traditional methods produced by Proseccos.

Villa Sandy It is one of the largest and oldest producers in Prosecco. It is excellent with Prosecco di Valdobbiadene Cartizze "Vigna La Rivetta" Brut ($ 41). Also try Villa Sandi Asolo Prosecco Superiore Brut DOCG ($ 13). The latter may be difficult to find, but represents an exceptional value. Both wines provide fresh white flower aromas with citrus, apples and pears, and delicate, delicate and long lasting mousse. For entry-level offerings, try Villa Sandi Prosecco DOC Treviso ($ 8).

Monteverny, Asolo Prosecco Superiore DOCG Extra Brut. Glera Very dry Prosecco to emphasize the features of flowers and fruit in grapes. Soft, creamy freshness and refreshing minerals ($ 13). For an abnormal twist, see Montelvini Il Brutto, Asolo Prosecco DOCG Col Fondo. This prosecco is released without disintegration without secondary fermentation in the bottle. If you have plenty of fruit and your body is relaxed, you can indeed develop indefinitely in a bottle.

Martignago, Asolo Prosecco Superiore DOCG Extra Brut The rare Martignago of "Xero" Proseccos has no residual sugar ($ 12). Martignago simply included this term in the name of the wine, since "Xero" is not a sweetness design approved by the consortium of Prosecco producers. Grapes are harvested late, older ages mature longer, and ferment at higher temperatures to provide more complex foods and mouths. The wine offers a distinctive aroma of golden apples with rose petals and wisteria fragrance ($ 12).

Loretan Gasparini, Monti Extra Brut, Asolo Prosecco Superiore DOCG. Prosecco was produced in the traditional way in the exceptional old vineyards of Asolo Hills. Loredan Gasparini is a noble family of ancient Venetians, who has made a splash in Venice's history. Rich and structured wines with distinct minerals and tasting weight ($ 12).

Giusti, Asolo Prosecco Superiore DOCG Brut. Another producer in this area, Giusti, is one of the big vineyards of Montello and Asolo Hills. This special Prosecco works well with aperitif or meal. Its flower bouquet can accompany a variety of food ($ 20) with acacia and rattan, apples and citrus fruit notes. Try the excellent and affordable Giusti Rosalia Prosecco DOC Treviso ($ 14).

There are now dozens of different Prosecco expressions in the US, including a variety of custom retail brands. They are both excellent quality and fairly well priced. They all share a soft and wonderful mousse with a vivid acidity and floral scent, along with rose petals, acacia, wisteria, apples, pears, citrus fruit.

DOCG bottling tends to have a slightly more pronounced palate weight. Stylishly, they also have less residual sugar. Most DOC bottling is produced in dry or extra condition, with solid edges. This style came during the characterization of Prosecco, but it is much more sophisticated and subtle when put into bottles with Brut or Extra Brut.

Either way, Prosecco represents an exceptional sparkling wine value. As long as you match the residual sugar level with your taste, you will not go wrong. As for cheap and romantic bubbles, Prosecco can not win.

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Gisti ProseccoPhotos, courtesy Giusti wine

Prosecco is a sparkling white wine produced in the northeastern corner of Italy in the Venetian hills around the town of Treviso. It is based on a local grape variety called Glera. According to the Prosecco Consorzio 's regulations, 85% of the grapes used to produce sparkling wines should be from Glera. Scales can consist of local grape varieties such as Verdiso, Bianchetta Trevigiana, Perera, Glera lunga or international varieties such as Chardonnay, Pinot Blanco, Pinot Grigio and Pinot Noir.

The sparkling wine was invented using the method developed by Italian wine entrepreneur Federico Martinotti and further refined by Eugene Charmat inventor. This process is called the Martinotti-Charmant or tank method. sometimes Metodo Italiano.

After the initial fermentation, the wine is transferred to a stainless steel pressurized tank. Sugar and yeast are added to induce a second fermentation. The carbon dioxide produced is stored in a tank that carbonates the wine. After the second fermentation, the yeast is filtered and removed, and the wine is placed in a bottle to maintain the carbonic acid.

As the second fermentation takes longer, the mousse produced becomes finer and more durable. The longer fermentation helps preserve the floral scent of the wine. More than 99% of all Prosecco's are produced through the Martinotti method. In recent years, there has been a trend to produce proseco using the traditional methods used in champagne. In this case, the secondary fermentation takes place in the glass bottle and the resulting sparkling wine is consumed in the form of discarded beer bottles (unleavened soft drink) or spilled beer bottlessay).

Prosecco DOC is produced in nine states across Veneto and Friuli Venezia Giulia. Prosecco Superiore DOCG is available in two different regions. Prosecco Conegliano Valdobbiadene Superiore DOCG can only be made in the province of Treviso on the hill between Conegliano and Valdobbiadene. There is also a small Asolo Prosecco Superiore DOCG area produced near the town of Asolo.

Prosecco can be fed into either a fully sparkling Spumante or a translucent Frizzante. The very small amount is bottled in Tranquillo (still wine). Prosecco Spumante is the better-known and easiest-to-use version. It also has the longest lasting moose. Most procyclos are bottled in "extra dry" (12-17 grams per liter of residual sugar) or "dry" (17-32 grams / liter). Prosecco is more likely to be bottled with "Brut" (up to 12 grams per liter of residual sugar) using the traditional method.

The following recommendations are a mix of tank methods and traditional methods produced by Proseccos.

Villa Sandi is one of the largest and oldest producers in Prosecco. It is excellent with Prosecco di Valdobbiadene Cartizze "Vigna La Rivetta" Brut ($ 41). Also try Villa Sandi Asolo Prosecco Superiore Brut DOCG ($ 13). The latter may be difficult to find, but represents an exceptional value. Both wines provide fresh white flower aromas with citrus, apples and pears, and delicate, delicate and long lasting mousse. For entry-level offerings, try Villa Sandi Prosecco DOC Treviso ($ 8).

Montelvini, Asolo Prosecco Superiore DOCG Extra Brut. Glera Very dry Prosecco to emphasize the features of flowers and fruit in grapes. Soft, creamy freshness and refreshing minerals ($ 13). For an abnormal twist, see Montelvini Il Brutto, Asolo Prosecco DOCG Col Fondo. This prosecco is released without disintegration without secondary fermentation in the bottle. If you have plenty of fruit and your body is relaxed, you can indeed develop indefinitely in a bottle.

Martignago, Asolo Prosecco Superiore DOCG Extra Brut The rare Martignago of "Xero" Proseccos has no residual sugar ($ 12). Martignago simply included this term in the name of the wine, since "Xero" is not a sweetness design approved by the consortium of Prosecco producers. Grapes are harvested late, older ages mature longer, and ferment at higher temperatures to provide more complex foods and mouths. The wine offers a distinctive aroma of golden apples with rose petals and wisteria fragrance ($ 12).

Loredan Gasparini, Monti Extra Brut, Asolo Prosecco Superiore DOCG. Prosecco was produced in the traditional way in the exceptional old vineyards of Asolo Hills. Loredan Gasparini is a noble family of ancient Venetians, who has made a splash in Venice's history. Rich and structured wines with distinct minerals and tasting weight ($ 12).

Giusti, Asolo Prosecco Superiore DOCG Brut. Another producer in this area, Giusti, is one of the big vineyards of Montello and Asolo Hills. This special Prosecco works well with aperitif or meal. Its flower bouquet can accompany a variety of food ($ 20) with acacia and rattan, apples and citrus fruit notes. Try the excellent and affordable Giusti Rosalia Prosecco DOC Treviso ($ 14).

There are now dozens of different Prosecco expressions in the US, including a variety of custom retail brands. They are both excellent quality and fairly well priced. They all share a soft and wonderful mousse with a vivid acidity and floral scent, along with rose petals, acacia, wisteria, apples, pears, citrus fruit.

DOCG bottling tends to have a slightly more pronounced palate weight. Stylishly, they also have less residual sugar. Most DOC bottling is produced in dry or extra condition, with solid edges. This style came during the characterization of Prosecco, but it is much more sophisticated and subtle when put into bottles with Brut or Extra Brut.

Either way, Prosecco represents an exceptional sparkling wine value. As long as you match the residual sugar level with your taste, you will not go wrong. As for cheap and romantic bubbles, Prosecco can not win.


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