Prosecco - Glera (Italy)
Prosecco is one of the world's most famous Sparkling wines.
It is produced in 9 different provinces in Veneto and Friuli Venezia Giulia.
The main grape is used in Prosecco is Glera.
Typical Flavors
 Lemon |
 Lime |
 Apple |
 Pear |
 Flowers |
 Honey |
 Almonds |
 Minerals |
Typical Prosecco flavors are Lemon, Lime, Apple, Almond, and Minerality.
Profile
Prosecco wines are acidic, and have less body than Champage:
| SUGAR | Dry | ||
| BODY | Light | ||
| FRUIT | Low | ||
| ACIDITY | High | ||
| |||
Food Pairing
You can drink Sparkling Wines to almost everything.
Whether it is French Champagne, Spanish Cava or Italian Prosecco.
 Aperitif |
 Salads |
 Tapas |
 Sandwitch |
 Seafood |
 Fries |
 Egg Dishes |
 Pasta |
 Strawberries |
 Cantucci |
 Panettone |
 Soft Cheese |
Prosecco pairs well with salt, because the bubbles break up the salt in the mouth.
Acidity and bubbles also pair well with rich food and creamy and oily dishes.
Pairing Suggestions
Excellent Pairing:
Antipasti. Sandwiches. Focaccia.
Green Salad. Asparagus. Avocado. Artichokes.
Ham and Melon. Prosciutto. Serano.
Egg Dishes. Omelette. Smoked Salmon.
French Fries. Popcorn.
Panettone. Biscuits.
Fruit Salad. Sweet Soufflés.
Figs. Chocolate. Crème Brulée.
Cheese:
Soft and Fresh Cheeses.
Brie. Camembert. Washed-Rind. Robiola.
Feta. Fontina. Creamy Blue.
Italian Prosecco
Prosecco is one of the world's most famous Sparkling wines.
Light and fruity, tank-produced bubbles from Northern Italy have had a boom sale in recent years.
It has taken the role as an alternative to expensive Champagne and Spanish Cava.
The main grape in Prosecco is Glera.
Prosecco is produced in 9 different provinces in Veneto and Friuli Venezia Giulia.
The most important sub-region is Valdobbiandene. This region is considered to produce the best Proseccos. If you want quality, look for a Prosecco Superiore.
Charmat Method (Metodo Italiano)
Italian Prosecco is made using the "Charmat" method.
This method is quicker and cheaper than the Champagne method.
With the Charmant method, acidic wine, yeast, and sugar is mixed into a large steel tank. The tank is sealed, the yeast consumes the sugar, while releasing bubbles that carbonate the wine.
Sugar Levels
| Regulation EC 607/2009 |
Sugar gram/litre |
Calories /glass |
|---|---|---|
| Brut Nature (Brut Zero) | 0-3 | 3 |
| Extra Brut | 0-6 | 5 |
| Brut | 0-12 | 7 |
| Extra Dry (Extra Sec, Extra Seco) | 12-17 | 10 |
| Dry (Sec, Seco) | 17-32 | 20 |
| Demi (Semi) | 32-50 | 30 |
| Doux (Sweet, Dulce) | 50+ | 30+ |