It’s no secret that prosecco’s popularity has been steadily increasing in recent years. But do you know that August 13 already celebrates its international day? Get to know this Italian phenomenon a little more and learn to recognize a quality bottle, the principles of proper tasting and serving.
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Prosecco, an Italian sparkling wine, originates from the region of northeastern Italy, particularly the Veneto and Friuli Venezia Giulia regions. Its history goes back several centuries and is linked to the rich winemaking tradition of the region. The name is derived from the small village of Prosecco, located near the city of Trieste. This village was already known for its winemaking in Roman times.
There are several aspects that we can follow when choosing prosecco. However, the most important information can be found on the label itself: “On it you will find basic information that will help you choose a quality prosecco.” You will find out who the producer is, the classification category according to residual sugar, alcohol content and important labeling about the place of origin,” advises Denisa Kolaříková, sommelier of the Mionetto Prosecco brand.
What to choose?
Prosecco is a wine with a trademark of origin and must be produced exclusively in selected parts of northeastern Italy. It is from here that the world’s best-selling brand of prosecco Mionetto, which is also very popular here, comes from.
If you would like to taste the best quality, look for the right label. “High-quality Italian prosecco carries the DOCG designation, which guarantees thorough production control, the origin of the grapes and strict monitoring after bottling. The Conegliano-Valdobbiadene area gained the right to the DOCG designation and with it the exclusive right to define prosecco made from grapes grown in the area as “superiore” in 2010. In it you will find 15 municipalities that produce the best quality prosecco around,” he specifies for the selection Denisa Kolaříková. Prosecco with the DOC label is also subject to strict regulations. They have a controlled origin, maturation period, production technology and required quality. However, the rules are more lenient than for DOCG status.
Dry and less sparkling
The labels brut, extra dry and dry indicate the proportion of residual sugar. “If you prefer drier variants of wines, focus on the “brut” variant. For those who prefer sweeter, I recommend the “dry” variant with a higher proportion of sugar per liter,” adds Denisa Kolaříková.
You can find Prosecco in two variants, differing according to the pressure in the bottle. Sparkling wines that are sealed with a cork are labeled spumante. Frizzante can be recognized by the finer pearl and the screw cap.
Tasting and serving
The best way to find out whether your chosen prosecco is good is to taste it. This is basically similar to wine. “When tasting, you should follow three basic rules, namely appearance, aroma and taste,” advises the sommelier of the Mionetto brand. After pouring into the glass, the wine should sparkle beautifully. Check that the wine is clear and clean by glancing through the glass. By gently sniffing the rim of the glass, you should smell pleasant fruity and floral aromas. Then taste and focus on the intensity of the effervescence and the overall flavor profile, which should match what you smelled. The sommelier points out that prosecco should be served in a tulip-shaped glass: “This type of glass will allow the gradual release of aromas from the wine, and thanks to the conical rounded shape, the effervescence does not escape so quickly. And this also extends the ideal consumption period.”
How to properly store?
Italian sparkling wine should ideally be stored lying down, in a cool and dark environment with a temperature of around 4-6 degrees Celsius. In a home environment, even an ordinary refrigerator can reliably provide these conditions. It is a good idea to let the bottle cool for at least 24 hours before consumption.
