Stealing the show

Before Christmas I gave you an insight into Champagne, but when it comes to the fizzy stuff Prosecco has been increasingly edging its way into the spotlight.

In fact, just last week it was reported that Prosecco sales are globally outstripping  sales of Champagne. Of course, when you delve a little deeper it’s easy to  understand why…


What is it? A sparkling wine hailing from Italy, which is made in a different way to Champagne.

Where exactly does it come from? Veneto, North East Italy

What is it made from? The grape is called Glera

Why should you love it? Celebrate without the price-tag… With Prosecco you get bubbles for much less money than Champagne.

How do they make it? Unlike Champagne which undergoes a second fermentation in bottle that give way to all those trademark bready and biscuit flavours you get, with Prosecco the action happens in a massive stainless steel tank. This means much less contact with the yeast, and therefore a much fresher and fruiter style of bubbly.

What does it taste like? Fresh and fruity. I like to think of it as peach flavoured sherbet. It can often have aromas of citrus and pear and is very easy drinking.

What food does it go with? The beauty of Prosecco is its easy going nature and it can happily be drunk alone. However, if you want to pair it up with something then there’s a huge array of dishes it will work with. Cured hams and cheeses are a popular pairing, while the Italians will drink theirs with a traditional Panettone. I particularly enjoy it with Sunday brunch (pictured below).

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Where can you buy it?

I’d be surprised if you haven’t come across Prosecco before considering its explosion on the wine scene. This boom period means that you don’t have to hunt far and wide to track down a Prosecco. Most, if not all, supermarkets or independent wine shops will carry Prosecco.

If you want an extra special example what should you look out for?

Valdobbiadene (try saying that three times fast) is the area where you find the best examples of Prosecco. Also look out for the words Rive or Cartizze which indicate particularly special vineyard sites, that produce some very special examples of Prosecco.


Hopefully later this year I will be lucky enough to visit Valdobbiadene so I can torture you with – I mean, share – more explicit details and photos on my return… Salute!

2 thoughts on “Stealing the show

  1. If you have the opportunity, when you hit Valdobbiadene, try Valdo’s Numero 10 – it is one of the few Prosecco’s made according to the Classic Method (as opposed to Martinotti’s). Generally speaking I am not a big fan of Prosecco I have to say, but the Numero 10 is so far my favorite, hands down.

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