Monday , June 21 2021

Gift Guide for Valentine's Day: Proseco – the best romantic bubbles




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Justi ProsekPhoto, politeness Giusti Wine

Proseco is a sparkling white wine produced in the northeastern corner of Italy in the Venetian hills around Treviso. It is based on a local grape variety called Glera. According to the rules of the Prosecco Consorzio, 85% of the grapes used for the production of sparkling wine must come from Glera. The balance may 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.

Sparkling wine is produced using a method developed by Italian winemaker Federico Martinoti, which is further developed by inventor Eugene Charmet. The process is called the Martinotti-Charmant method or tank. Sometimes it's also called Metodo Italiano.

After the initial fermentation, the wine is moved to a stainless steel pressure tank. In order to induce a second fermentation, sugar and yeast are added. The resulting carbon dioxide is retained in the tank where carbonates the wine. After the second fermentation, the yeast is filtered and removed and the wine bottled under pressure to maintain its carbonation.

The longer the fermentation is, the finer and laster the mousse is produced. Longer fermentations also help preserve the colorful aromas of wine. More than 99% of all beetles are produced using the Martinoti method. In recent years, there has been a tendency to produce Prosecco using the traditional method used in Champagne. In this case, secondary fermentation is carried out in a glass bottle and the resulting sparkling wine is then bottled or discarded (excluding yeast sludge residue) or sludge (con fondo).

Prosecco DOC is produced in nine provinces covering the regions of Veneto and Friuli Venezia Giulia. Prosecco Superiore DOCG comes from two different regions. Prosecco Conegliano Valdobbiadene Superiore DOCG can only be done in the province of Treviso in the hills between the towns of Conegliano and Valdobbiadene. There is also the smaller DOCG zone of Asolo Prosecco Superiore, produced near the town of Asolo.

The blade can be bottled either as a sparkling sponge or as a semi-sparkling frizz. Very small quantity is also bottled as Tranquillo (quiet wine). Prosecco Spumante is the most popular and easiest version available. He also has the longest-lasting mousse. The brightest is bottled as "extra dry" (12-17 grams per liter of residual sugar) or "dry" (17-32 grams per liter). A blade produced by the traditional method is more likely to be bottled as "Brut" (up to 12 grams per liter of residual sugar).

The following recommendations consist of a mixture of two tank methods and a traditional method produced by Prokocos.

Villa Sandy is one of Proseco's largest and oldest manufacturers. This is Prosecco di Valdobbiadene Cartizze "Vigna La Rivetta" Brut ($ 41). Try and Sandi Villa Asolo Prosecco Superiore Brut DOCG ($ 13). The latter may be hard to detect but is of exceptional value. Both wines offer scents of freshly cut white flowers along with notes of citrus, apple and pear and fine, delicate, long-lasting mousse. For a first-class offer, try the superb Sandi Prosecco DOC Treviso Villa ($ 8).

Montelvini, Asolo Prosecco Superiore DOCG Extra Brut. Extremely dry Proseco, which emphasizes the colorful and fruity nature of Glera grapes. Smooth and creamy with pure acidity and touch of refreshing minerality ($ 13). For an unusual twist, see Montelvoni Il Bruto, Assole Proseco, Fondo Fondo. The bisect is subjected to secondary fermentation in the bottle and released free of frost. Fruitful and dense, it can continue to develop in the bottle almost infinitely.

Martignago"Xero". Asolo Proseco Superiore DOCG Extra Brut "Xero". Rareness among Proseccos – Martignago has zero residual sugar ($ 12). "Xero" is not a sweetness label that has been approved by the Prosecco manufacturer consortium, so Martignago just has the term in the name of the wine. The grapes are harvested late, they leave longer on the sludge and ferment at higher temperatures to ensure greater complexity and weight of the mouth. The wine offers a bright aroma of golden apple, along with colorful aromas of rose petals and wisteria ($ 12).

Loredan Gasparini, Monti Extra Brut, Asolo Prosecco Superiore DOCG. A traditional method has produced Proseco from the exceptionally old vineyard in the Asolo Hills. Loredan Gasparini is an ancient Venetian noble family that is prominently displayed in the history of Venice. Rich, structured wine with pronounced minerality and palate weight ($ 12).

Giusti, Asolo Prosecco Superiore DOCG Brut. Another of the leading producers in the Giusti region is one of the largest owners of vineyards in the Monteles and Assole Mountains. This pike works just as well as an aperitif or accompanying dish. Her flower bouquet of acacia and wisteria, along with fruit notes of apple and citrus, can accompany a wide range of foods ($ 20). Try the excellent and cheaper Giusti Rosalia Prosecco DOC Treviso ($ 14).

Today in the US there are literally dozens of different expressions of Proseco, including many consumer brands. All of them are of excellent quality and extremely good prices. They all share, in general, a smooth, fine mousse with crisp acidity and floral flavors, especially pink petals, acacia and wisteria, along with fruit notes of apple, pear and citrus fruit.

DOCG bottles tend to be a bit more fragile, with a more pronounced weight on the palate. Stylistically, they also tend to have less residual sugar. Most DOC bottles are produced as dry or extra dry and have a pronounced sweet edge to them. While this style has characterized Prosecco, it is much more complex and nuanced when bottled like Brut or Extra Brut.

Either way, Prosecco represents an exceptional value of sparkling wine. As long as you respond to the residual sugar level to your taste, you will not go wrong. When it comes to cheap, romantic bubbles, Prosecco is impossible to beat.

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Justi ProsekPhoto, politeness Giusti Wine

Proseco is a sparkling white wine produced in the northeastern corner of Italy in the Venetian hills around Treviso. It is based on a local grape variety called Glera. According to the rules of the Prosecco Consorzio, 85% of the grapes used for the production of sparkling wine must come from Glera. The balance may 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.

Sparkling wine is produced using a method developed by Italian winemaker Federico Martinoti, which is further developed by inventor Eugene Charmet. The process is called the Martinotti-Charmant method or tank. Sometimes it's also called Metodo Italiano.

After the initial fermentation, the wine is moved to a stainless steel pressure tank. In order to induce a second fermentation, sugar and yeast are added. The resulting carbon dioxide is retained in the tank where carbonates the wine. After the second fermentation, the yeast is filtered and removed and the wine bottled under pressure to maintain its carbonation.

The longer the fermentation is, the finer and laster the mousse is produced. Longer fermentations also help preserve the colorful aromas of wine. More than 99% of all beetles are produced using the Martinoti method. In recent years, there has been a tendency to produce Prosecco using the traditional method used in Champagne. In this case, secondary fermentation is carried out in a glass bottle and the resulting sparkling wine is then bottled or discarded (excluding yeast sludge residue) or sludge (con fondo).

Prosecco DOC is produced in nine provinces covering the regions of Veneto and Friuli Venezia Giulia. Prosecco Superiore DOCG comes from two different regions. Prosecco Conegliano Valdobbiadene Superiore DOCG can only be done in the province of Treviso in the hills between the towns of Conneliano and Valdobyadane. There is also the smaller DOCG zone of Asolo Prosecco Superiore, produced near Asolo.

The blade can be bottled as a fully sparkling spatula or as a semi-sparkling frizz. Very small quantity is also bottled as Tranquillo (quiet wine). Prosecco Spumante is the most popular and easiest version available. He also has the longest-lasting mousse. The brightest is bottled as "extra dry" (12-17 grams per liter of residual sugar) or "dry" (17-32 grams per liter). Proseco produced by the traditional method is more likely to be bottled as "Brut" (up to 12 grams per liter of residual sugar).

The following recommendations consist of a mixture of two tank methods and a traditional method produced by Prokocos.

Villa Sandy is one of Proseco's largest and oldest manufacturers. This is Prosecco di Valdobbiadene Cartizze "Vigna La Rivetta" Brut ($ 41). Try and Sandi Villa Asolo Prosecco Superiore Brut DOCG ($ 13). The latter may be hard to detect but is of exceptional value. Both wines offer scents of freshly cut white flowers along with notes of citrus, apple and pear and fine, delicate, long-lasting mousse. For a first-class offer, try the superb Sandi Prosecco DOC Treviso Villa ($ 8).

Montelvini, Asolo Proseco Supporter DOCG Extra Brut. Extremely dry Proseco, which emphasizes the colorful and fruity nature of Glera grapes. Smooth and creamy with pure acidity and touch of refreshing minerality ($ 13). For an unusual twist, see Montelvoni Il Bruto, Assole Proseco, Fondo Fondo. The bisect is subjected to secondary fermentation in the bottle and released free of frost. Fruitful and dense, it can continue to develop in the bottle almost infinitely.

Martignago, Asolo Prosecco Superiore DOCG Extra Brut "Xero". Rareness among Proseccos – Martignago has zero residual sugar ($ 12). "Xero" is not a sweetness label that has been approved by the Prosecco manufacturer consortium, so Martignago just has the term in the name of the wine. The grapes are harvested late, they leave longer on the sludge and ferment at higher temperatures to ensure greater complexity and weight of the mouth. The wine offers a bright aroma of golden apple, along with colorful aromas of rose petals and wisteria ($ 12).

Loredan Gasparini, Monti Extra Brut, Asolo Prosecco Superiore DOCG. A traditional method has produced Proseco from the exceptionally old vineyard in the Asolo Hills. Loredan Gasparini is an ancient Venetian noble family that is prominently displayed in the history of Venice. Rich, structured wine with pronounced minerality and palate weight ($ 12).

Giusti, Asolo Prosecco Superiore DOCG Brutus. Another of the leading producers in the Giusti region is one of the largest owners of vineyards in the Monteles and Assole Mountains. This pike works just as well as an aperitif or accompanying dish. Her flower bouquet of acacia and wisteria, along with fruit notes of apple and citrus, can accompany a wide range of foods ($ 20). Try the excellent and cheaper Giusti Rosalia Prosecco DOC Treviso ($ 14).

Today in the US there are literally dozens of different expressions of Proseco, including many consumer brands. All of them are of excellent quality and extremely good prices. They all share, in general, a smooth, fine mousse with crisp acidity and floral aromas, especially pink petals, acacia and wisteria, along with fruit notes of apple, pear and citrus.

DOCG bottles tend to be a bit more fragile, with a more pronounced weight on the palate. Stylistically, they also tend to have less residual sugar. Most DOC bottles are produced as dry or extra dry and have a pronounced sweet edge to them. While this style has characterized Prosecco, it is much more complex and nuanced when bottled like Brut or Extra Brut.

Either way, Prosecco represents an exceptional value of sparkling wine. As long as you respond to the residual sugar level to your taste, you will not go wrong. When it comes to cheap, romantic bubbles, Prosecco is impossible to beat.


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