If you are like most people, you probably think of Prosecco as a light, refreshing spirit that is perfect for sipping on a hot summer day. And while that is definitely true, there is so much more to this bubbly beverage than meets the eye!
According to alcohol delivery Melbourne owner Ming Lin, Prosecco is an Italian sparkling white wine. The grapes used to produce the Prosecco are grown in vineyards near Conegliano and Valdobbiadene, Italy. This wine has recently become very popular worldwide for its unique taste and smoothness.
Deepen your love for Prosecco with the following trivia bits.
- Prosecco is made from Glera grapes, which are grown in the Veneto and Friuli-Venezia Giulia regions of northeastern Italy.
- Prosecco can be sparkling or still, but all of it is dry.
- The name “Prosecco” comes from the village of Prosecco, which is located in the hills of Conegliano. In fact, all Prosecco comes from vineyards around this little town.
- When you order a Prosecco outside Italy, chances are good that what you are actually getting is a sparkling wine from a different region with a “Prosecco” price tag and sold as the real deal! This is because Italy has yet to establish a protected geographical indication for Prosecco—meaning anyone can produce it anywhere they please.
But fear not: If you do find yourself sinking your teeth into the real deal, you will know by its rich golden hue and fine bubbles.
- There are two main types of Prosecco: Valdobbiadene (which is more acidic and floral) and Cartizze (with higher alcohol content and rounder, fruitier flavour).
- Prosecco is perfect with seafood, pasta, chicken, risotto, salads, cheese platters, sushi/sashimi—and even chocolate!
- While Italian etiquette dictates that you must wait until everyone has been served before lifting your glass to toast the bride and groom at weddings or family dinners in Italy, you do not have to follow this rule when drinking Prosecco! In fact, it is actually more common for people all around the table to raise their glasses together to wish good health to those around them.
- Prosecco that is labelled “Spumante” (the Italian word for sparkling) has gone through a second fermentation process and is usually drier than other wines. But if you are looking for something truly dry, look for the label “Extra Dry.” The designation of Brut does not necessarily denote a super-dry wine—in fact, these tend to be sweeter and fruitier than other styles—but they often fall right in line with what we associate as dry!
- The grapes used to make Prosecco are harvested earlier than those used to produce Champagne. This is because making champagne requires tougher vines that can stand up to colder temperatures later during the winter months.
- Prosecco is a fast-growing region—in fact, the vines there are harvested at least 60 days earlier than those in Champagne! This means that most proseccos are almost always released earlier than their sparkling counterparts, too.
- The word “spumante” is derived from the Latin word “fundere”, which means “to foam.” This is because of how bubbles form when fermentation occurs quickly and under pressure (as is the case with Prosecco). That’s why it’s sometimes referred to as “frizzante” or “spumante” instead of its full name.
- The colour of Prosecco ranges anywhere from pale straw yellow to golden yellow, depending on how much contact it has with the grape skins.
- The best way to keep your Prosecco at its peak is by storing it upright in a cool, dark place, which will help it retain its natural aromas and flavours—and prevent the cork from drying out too quickly. You should also avoid refrigerating or freezing this wine, as doing so can cause them to lose their effervescence.
- The Prosecco grape was first planted in the region around Conegliano and Valdobbiadene more than 100 years ago, but it was not until about 30 years later when producers started making large amounts of commercial wine from it—and this was mostly due to World War I! Thanks to the near-devastation of many French vineyards, Italy became one of the most sought-after wine suppliers in the world.
Around 1920, some producers decided to take their wines out of their original casks (in order to make them easier to transport) and put them into bottles instead. This is when they discovered how well Prosecco ages and how well it can develop secondary aromas over time.