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Ragtime pianist Jelly Roll Morton once described jazz (and perhaps some of its milieu) as ‘soft, sweet, plenty rhythm’. Well… a top Prosecco is all of this and more; it’s a sparkling Latin amourette with a deliciously voluptuous body, a sensuously sweet peach palate and a coquettish melt-in-the-mouth mousse.

The Prosecco grape changed its name officially to Glera grapes in 2009, though we won’t go into the capriciousness of Italian wine law - and is grown chiefly in the Veneto region of north east Italy, although the legally designated area centres on Conegliano and Valdobbiadene (try saying that while your mouth's full of sensuous peach). Demand for extra dry Prosecco Sparkling Wine is quite insatiable and any estimate of the scale of its production would swiftly become obsolete. Suffice it to say that a fulsome fizz fandango awaits you whether your cork gets popped by our evergreen Prosecco Ca'Rosa or by one of our richer and more profound vintages.

The Top 6 Prosecco Facts:

What is Prosecco?
A sparkling wine from the northeast of Italy made from the Glera grape.

Where is Prosecco from?
In nine provinces across much of the north east of Italy, most notably in the Veneto and Friuli regions. The heartland is between the two towns of Valdobbiadene and Conegliano (you thought the French towns were hard to pronounce.) This is where most premium Prosecco is grown, labelled Prosecco Conegliano Valdobbiadene Superiore DOCG.

How is Prosecco made?
Made using the ‘tank method’ or ‘Charmant method’, the second fermentation does not take place in the bottle as it does for Champagne, which is made in the traditional method. Instead, it occurs in a large pressurised tank. The absence of significant interaction with lees in the tanks means the wine is more light and fruity; arguably less complex but a style that many actually prefer to Champagne.

What does Prosecco taste like?
Typically light in body, very fresh and with high acidity; Prosecco will be much more fresh fruit dominant than either Champagne or Cava due to the less significant lees contact. These flavours will typically be expressed as green apple, pear, lemon, melon, honeysuckle and white blossoms.

What food does Prosecco pair with?
Given that it tends to have an off-dry palate, it works wonderfully with Asian dishes such as Chow Mein and Pad Thai. It can also hold up well to charcuterie.

What are good alternatives to Prosecco?
French Cremants from Burgundy, the Loire and Limoux can offer exceptional quality for sparkling wines at a price much closer to Prosecco than Champagne.

Prosecco Infographic

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