Staff Training Basics: Prosecco

One of the most popular beverages over the past 15 years, has been Prosecco. Virtually coming out of nowhere in the late 1990's, it is now so popular that there is constant pressure to expand the production zone, while maintaining vigilance on the use of the name. But what is and why so popular?

About Prosecco

• Prosecco is a sparkling wine from a designated place of origin in Italy (that is where the DOC/DOCG comes into play).
  • That means it can only come from this very specific location and nowhere else in the world – it is unique even though a lot of it is made.
• It is made from a grape called Glera, but comes from the Prosecco region, hence the name of the wine (kind of like Chianti is a wine from the Chianti region, but is made mostly from the Sangiovese grape).
• Prosecco is not Champagne (that is a different lesson). It is Spumante, which in Italian means sparkling wine.
• Prosecco most often comes in Extra Dry or Brut styles – the Brut actually has less sugar and is drier than Extra-Dry.
  • I know – you might think it would be opposite based on the term “Extra-Dry”, but the term Brut is in reference to the very driest wines and how they feel Brutish compared to the slightly sweeter versions.

 
What does it taste like?

• Prosecco is very fruity – more so than most other sparkling wines
• It is very aromatic and very fruity in the nose – think pears
• It can be a bit more frothy than other sparkling wines – this is a result of the fairly short production period and lower atmospheric pressure in the bottle – the wine gets a lot of fruit and bubbles, but is less complex than say Champagnes and Cava, which take longer to make.
  
• As mentioned above, the sweetness level is often a little more than Champagne or other sparkling wine, but the alcohol will be a little lower as well – typically 11%.
  
• Prosecco does have acidity, which is often balanced by the slight sweetness, but the acid means that it can pair with food.

 
Food Pairing suggestions:

• Prosecco is a classic Italian lunch wine – primarily because the alcohol is lower, and it is easy to drink. In America it has become a cocktail wine or starter at the bar – its an easy suggestion for anyone looking for something simple to start a meal with. Commonly used for Bellinis, it works well in restaurant service for holiday and celebration dinners, such as New Year’s and Valentine’s Day.
  
• Because of the fruitiness, elevated foamy feel of the bubbles, and slight sweetness, Prosecco can pair well with:
  • Starters – raw seafood, salads (especially a salad with seafood such as Crab), vegetable apps (spinach artichoke dip), and even fried dishes.
    
  • Mains – keep it lighter – delicate seafood dishes are best, or something fried. Poke Bowl or a Salad at lunch is perfect combo. White pizza is great.
    
  • Ending – a little sweetness in the wine means it can pair with less-sweet desserts, especially those with fruit and cream. Lower abv also means it can impact less than a spirit or Port.

 
The Classic Prosecco Cocktail

• Bellini – essentially the combination of Prosecco and Peaches, although many other combinations and modifications are out there, but remember…
  • Prosecco and Peach makes a Bellini
  • Champagne and Orange makes a Mimosa