© by Scott Gunerman
Most of the world is familiar with Champagne, although the majority of people use the term incorrectly, but I am willing to bet that not as many people have heard of Prosecco.
Generally speaking, the Old World (European) model of wine demonstrates that the juice is named for its place of origin, and not the grapes from which it is made. This is half-true in the case of Prosecco where the Prosecco grape is the primary ingredient and also part of the wine's origin as well. The two tiny Italian villages associated with the origin of this wine are Conegliano and Valdobbiadene - quite a mouthful. To make life easier for everybody, most producers and wineries just refer to their wine as Prosecco. Could you imagine ordering a bottle of Valdobbiadene at dinner or searching for it at the wine store? Ha!
Prosecco can be thought of as Italy's answer to Champagne - a sparkling white wine that has been a fixture in Venetian culture for centuries. Recently Prosecco has made a splash in the United States as a more affordable alternative to expensive French Champagnes. In general terms Prosecco is lighter in style (in body and alcohol by volume) than traditional Champagne and because it is more economical, it can be enjoyed not only for celebrations but also for brunch, picnics and back-yard barbecues as well.
Prosecco is best when young - it is not made to age and improve in the bottle. Because it is light and delicate, Prosecco is a perfect match for lighter foods (appetizers, salads, fish) in the Spring and Summer seasons. Not only great with a variety of foods, Prosecco mixes well with fruit juice for cocktails. The classic Bellini cocktail (perfect for brunch) is made with Prosecco and peach juice.
Prosecco is fermented in stainless steel tanks (as opposed to Champagne which is fermented in the bottle) - this helps the fruit retain its "freshness" and also creates bubbles that are rounder and less coarse, which creates a smoother "mouth feel" and a wine that is easier to drink.
About MionettoMionetto is Italy's foremost producer of Prosecco, founded in 1887 by Francesco Mionetto on the hillsides of Valdobbiadene north of Venice. Wines from the Mionetto portfolio are currently being served at many of New York City's finest restaurants including Babbo and Le Cirque 2000. Mionetto wines are currently available in 28 states and distribution will be expanding to 40 throughout 2002. For more information about Mionetto, visit http://www.mionettousa.com.
The important thing to remember here is that although you may not be able to find the exact wine reviewed below, just try any Prosecco you can find (look in the Italian section or the Champagne/sparkling wine section). Most bottles will be in the $10 - $12 range and will be similar in style - fruity, light, crisp and refreshing. Prosecco is the perfect wine to celebrate the end of Summer, the beginning of Fall and an ideal way to start off your Thanksgiving meal - it will be here before you know it!
Tasting Notes - hey, give me a break! I'm not Robert Parker Jr.!NV Sergio Mionetto Extra Dry "MO" Prosecco - Valdobbiadene, Italy: Pale/straw color. Bubbles are fine and persistent from the bottom of the flute. Nose is simple and straightforward citrus and apples. Dry, crisp, smooth and very refreshing - perfect on a warm day. Light and delicate on the palate, this is best as an apéritif or with simple hors d'oeuvres - think oysters!
That’s it, finally! Thanks for the visit. As always, please feel free to write me at cellarbrat1@yahoo.com with your comments, questions and suggestions. Everyone gets a reply! All feedback is welcomed and appreciated.
See ya next time from the cellar, and remember wine is more fun than you think...
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Volume Two
Number 8
Aug. 31, 2002
