Let’s face it – Prosecco is popular for a reason. Light and fruity, this sparkling wine from the Veneto region of Italy is an affordable alternative to Champagne. Mixing a mimosa for New Year’s Day brunch? Prosecco is likely your go-to bubbly.
During these Covid self-isolating times, Prosecco has gained in popularity. “In May 2020, off-premise sales of the Italian sparkling wine were up 39 percent from the same period last year,” VinePair reports.
Maybe you got turned off to Prosecco after buying stuff that was “meh.” Not every Prosecco is the same. For the same price or maybe a few dollars more, you can get high-quality, versatile Prosecco Superiore that is worth pouring – without the orange juice – whenever you feel like celebrating.
Prosecco Superiore is produced from grapes grown on the hillsides between Valdobbiadene and Conegliano. These steep vineyards were recognized in July 2019 as a UNESCO World Heritage site. Among the wines, the most celebrated are the Superiore di Cartizze and the Rive that are produced exclusively from fruit grown in a single municipality or municipal subsection. Based on residual sugar level, the sparkling wines range, counter-intuitively, from Brut Nature (the driest) to Brut, Extra Dry (off dry), and Dry (sweetest). I recently learned that Extra Dry is traditional Prosecco and the most consumed in Italy.
For more details about the Valdobbiadene Conegliano DOCG (Denominazione di Origine Controllata e Garantita) wine region, check out the post I wrote last year. DOCG indicates controlled (controllata) production methods and guaranteed (garantita) wine quality. It’s the highest classification for Italian wines.
Many thanks to Camilla at Culinary Adventures with Camilla for arranging wines through the Consorzio of Prosecco Superiore DOCG. Though I didn’t receive my samples in time for the Italian Food, Wine and Travel chat a few weeks ago, I certainly enjoyed pouring and pairing these wines throughout the month of December. Let’s commence with the tasting!
Please note that while the wines for this post were provided, opinions are my own.
Wine #1: Marsuret San Boldo Valdobbiadene Prosecco Superiore DOCG Brut
95% Glera, 5% Verdiso
The Marsura family owns the Marsuret winery in the Valdobbiadene hills. The winery was founded in 1936 by Agostino Marsura when he bought a vineyard in Val de Cune in Guia di Valdobbiadene and started to produce the first sparkling wine with natural in-bottle fermentation. His younger brother Giovanni looks after the vineyards and hand-harvested grapes. Total land under vine today is 113 acres.
The driest version of Marsuret Prosecco wines is their San Boldo. Crisp air flowing through the small mountain pass of San Boldo slows ripens the grapes and allows them to retain their acidity. These southern-exposed vineyards are located at an elevation of 1,155 feet. Soils are clay, sand, and limestone.
This Prosecco is fermented in stainless-steel tanks (Charmat method).
My tasting notes: Pale straw in color. Pours large and persistent bubbles. Aromas of ripe apple and pear, followed by Granny Smith apple, grapefruit, and grapefruit pith on the palate. Dry with a touch of residual sugar (11 g/l, equivalent to a shot glass per gallon). Medium+ acidity. Long finish. Alcohol: 11.5%. Average price: $14.
Suggested pairings: A lunchtime egg and charcuterie plate was all the spouse and I needed for this fresh Prosecco. On the plate, we had La Tor (a soft Italian cheese made from three kinds of milk cheese), Manchego cheese, Italian salami, cherry tomatoes, blueberries, dried apricots, crackers, and mini-frittatas baked in a muffin tin. Light fish would be another option. Pizza, too!
Wine #2: L’Antica Quercia “A” Conegliano Valdobbiadene Prosecco Superiore DOCG Sur Lieviti Brut Nature, Vino Spumante Biologico
100% Glera
Societa Agricola L’Antica Quercia is the producer of this wine. The name L’Antica Quercia means “ancient oak.” L’Antica Quercia is a single plot of about 60 acres on boulder and clay soil in the Scomigo hills, a small district within the municipality of Conegliano.
Manually harvested, certified organic (Biologico) grapes are fermented with indigenous yeast. The must is cooled and aged sur lieviti (on the spent yeast cells) over the winter, and the wine is bottled without “dosage” (added sugar) in the spring following harvest. Aged in bottle for a year.
My tasting notes: Cloudy and straw-colored. Ripe apple, pear, and a whiff of springtime meadow on the nose. The palate is dry and slightly, mildly yeasty with apple notes. Tangerine at the end adds to a tangy, long finish. Medium+ acidity. Alcohol: 11.5%. Average price: $21.
Suggested pairings: We opened this super-pleasant Prosecco on a day we were having shrimp and veggie stir fry for lunch. Keeping the spice level mild in this Asian-inspired dish made for an agreeable pairing. I’d also recommend appetizers, risotto, and shellfish. This wine can handle medium-weight pairings.
2019 Val D’Oca “Millesimato” Valdobbiadene Prosecco Superiore DOCG Extra Dry
85% Glera, 15% Pinot Grigio and Chardonnay
Val d’Oca is the brand name for Prosecco from the Cantina Produttori di Valdobbiadene cooperative in the Veneto region.
This cooperative is one of the oldest producers of Prosecco in the Veneto. Established in 1953, it consists of nearly 600 growers working approximately 2,000 acres of vineyards in the middle of the DOCG production area.
Under the Val d’Oca label, the cooperative produces Prosecco DOC (Denominazione di Origine Controllata) from vineyards in Treviso and Superiore DOCG from grapes grown in the hills of Valdobbiadene. For more on Val d’Oca wines, check out my recent post.
This wine is fermented in the Charmat (tank) method.
My tasting notes: Bright straw in color. On the nose, I get apples, nectarines, and a hint of citrus. The palate is off dry (14 g/l) with tangerine, grapefruit, lemon, and a touch of spice on a long finish. Medium+ acidity. Alcohol: 11%. Average price: $14.
Suggested pairings: Who says you can’t serve white wine with red meat? This slightly spicy Prosecco paired happily with classic meat lasagna – you know, the kind you cook from the recipe on a package of lasagna noodles. I used grass-fed beef, fresh mozzarella, and Trader Joe’s basil marinara sauce. Yum! This off-dry Prosecco would be a good choice for Asian food, too.
Here’s to 2021!
I didn’t know extra dry was the traditional style and most preferred before visiting CV… always learning. After tasting a few their acidity seemed to balance it.
Nice egg and charcuterie plate. I’ll be looking for the L’Antica Quercia which speaks to me and being bio makes is a plus!