Cards of Wine

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 used in Prosecco is Glera.

Typical Flavors


Lemon
Lemon
Lime
Lime
Apple
Apple
Pear
Pear

Flowers
Flowers
Honey
Honey
Almonds
Almonds
Mineral
Minerals

Typical Prosecco flavors are Lemon, Lime, Apple, Almond, and Minerality.

Profile

Prosecco wines are acidic, and have less body than Champagne:

SUGARDry
BODYLight
FRUITLow
ACIDITYHigh
Serving temperatures:
6-8°C (43-46°F)

Food Pairing

You can drink Sparkling Wines to almost everything.

Whether it is French Champagne, Spanish Cava or Italian Prosecco.


Aperitif
Aperitif
Salads
Salads
Tapas
Tapas
Sandwitch
Sandwitch

Crab
Seafood
French Fries
Fries
Egg
Egg Dishes
Pasta
Pasta

Strawberries
Strawberries
Panettone
Cantucci
Panettone
Panettone
Soft Cheese
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, 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 Cartizze. Prosecco DOCG Superiore di Cartizze is the top of the line inside the wider region of Valdobbiadene.

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)0-33
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+

Alcohol can be addictive. Drink in moderation.

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