It’s My Party, I’ll Drink Prosecco If I Want To
The best part about birthdays is that you can do whatever you want, and expect everyone else to go along with it, no matter how ridiculous your party idea (Note: elderly strippers are never a smart choice) . I recently celebrated a birthday, and decided it was a perfect excuse for a bit of consumer research into my favorite type of bubbles–those found within the golden nectar known affectionately as Prosecco.
I started at Bulls and Bears Winery, a favorite Battery Park City spot where I can count on Steve, their resident wine guru, to direct my palate toward something delicious.
“People always think they want a dry cava,” he said, “But Prosecco never fails, it’s sweeter, but not too sweet, and the price point is great.” He handed me a bottle of Terra Gaie ($14.99), a 2009 prosecco from Veneto, Italy, where all proseccos originate. The bottle is one of his best sellers–about100 cases jump off the shelves each year.
In the past few years, Prosecco has skyrocketed in popularity. Unlike its siblings in the sparkling wine family, Prosecco is aged in steel tanks under the Charmant method, rather than undergoing secondary fermentation in the bottle, making it cheaper and faster to produce than Cava or Champagne. Generally, Prosecco is also drunk younger than champagne, and is not recommended for aging. (Read: You have no excuse to leave that bottle lingering in the fridge door).
As part of my birthday friendship test celebration, I asked some girlfriends to sample The Terra Gaiewith me. We found the prosecco to have a zesty, almost buttery bouquet with notes of apple. In our mouths, the wine had distinct beginning, middle, and end flavors, changing from a tart, peachy juice to a bubbly, honey-sweet essence that was refreshing all the way through.
Overall, the bottle was a total hit at girls’ night, and went well with our pile of Milano cookies.
Traditionally prosecco is served as an aperitif, alongside savory appetizers like stuffed mushrooms and prosciutto or with fruity desserts like sorbet. I think this one could also go well with omelettes, with or without a splash of OJ (Ahem, bubbly brunch anyone?).
If I could drink this everday, I’d be dancing like the women on the label too.
Fun Facts: Prosecco has less alcohol than Champagne.
The “Frizzante” variety has less bubbles than the “Spumante” version (i.e. corks in Frizzante Prosecco are less likely to go flying from the bottle)
Make a great Bellini in 3 Easy Steps:
- 2 oz peach juice or peach puree
- 4 oz Champagne
Pour 2 oz. (or 1/3 of the glass full) of peach juice or peach puree into aChampagne flute.
Slowly add the Champagne.
Sound Sophisticated: It’s as easy as referring to the bubbles in Prosecco and other sparkling wines as perlage.