24th May 2021 | Cork Talk | 8 minute read
There is nothing quite like a glass of fizz to celebrate those special occasions. Popular choices include Champagne, Cava, and of course, the Italian fizz that’s taken the world by storm – Prosecco.
Prosecco has become increasingly admired over recent years, in fact, it is now the bestselling sparkling wine in the UK. So, we are here to pop the cork on Britain’s go-to bubbly, and answer some of the big questions on what it is, where it comes from and how it differs from other sparkling wines.
Prosecco is an Italian white wine, always made in the country’s stunning Veneto region. Unknowingly to most people, this is only a short train ride north of Venice. It is most commonly a sparkling wine, but can also be tranquilo, otherwise known as flat, or frizzante, which means semi-sparkling (so has very gentle bubbles).
There can be some confusion over where the name Prosecco is derived from. It is named after the village of Prosecco in Trieste, as it is around this area it was first produced, however it is now made in over nine provinces across Veneto.
Prosecco is produced using the Glera grape variety, a green skinned grape which ripens late in the year and is known for its neutral palate, making it perfect for sparkling wine. Up until 2009 these grapes were known as Prosecco grapes, however rules were changed to allow Prosecco to become the name of the wine itself to allow geographical protection on it, and the grape variety became Glera.
Prosecco can also be a blend of more than one grape variety, however Glera grapes must make up at least 85% of the wine for it to remain Prosecco.
Prosecco tends to have a fruity and floral profile, carrying flavours of pear, apple, honeydew melon and honeysuckle. This is due to those glorious Glera grapes used in the blend, and also the production method.
You can find Prosecco in dry, extra dry and brut styles – with dry being the sweetest, and brut being the driest. Prosecco is usually brut, although the fruity flavours of Glera can make it appear sweeter than other dry wines.
To be classified as dry, the bottle can have between 17-32g of residual sugar per litre, while extra dry can have 12-17g and brut can only have up to 12g.
During the winemaking process for sparkling wine, the blend goes through two rounds of fermentation, as opposed to just one (which is what happens in still wine production). It is the second round that creates the CO2, which makes the wine at the end fizzy.
With Prosecco, this second fermentation takes place in a large tank. Yeast and sugar – a combination known as liqueur de tirage – are added and the tank is sealed to prevent the loss of any CO2. Our handy overview below illustrates each stage of the Prosecco making process.
So, you may be thinking, isn’t Prosecco just Italy’s version of Champagne? Well, the short answer is no! In fact, apart from both being sparkling wines, they really are completely different.
One of the biggest differences between Prosecco and Champagne (and one of the main reasons for the difference in price) is the way it’s made. While Prosecco has its second fermentation in steel tanks, Champagne goes through its second fermentation in the bottle, resulting in different flavours.
The location of production also has a big impact on how these wines turn out. Just as Prosecco must be produced in Veneto, Champagne must be produced in the Champagne region. The geography of Veneto vs Northeastern France (now, that’s everything from the weather, to the altitude of the vineyards, to the type of soil – or terroir – in the region) is pretty different. So the grapes that flourish in the two areas are therefore inherently different, and this is why different grape varieties are used in the two wines.
If white Prosecco isn’t your thing, perhaps a pink version might do the trick? Pink Prosecco (or Prosecco Rosé) is a much newer creation, with the first ever bottle being sold only as recently as 2020.
Up until this point, only white grape varieties were allowed to be included in Prosecco, however Pinot Noir grapes are now able to be blended with Glera – which was a huge moment in recent wine history for Italian winemakers, as it gave them the artistic license to craft a stunning new rosé version of their world-famous wine (the golden rule still applies though – Glera must always make up at least 85% of the blend for it to qualify as Prosecco!).
Prosecco Rosé often carries notes of berries, reflecting the blush colour. Hints of raspberry and strawberry accompany crisper notes of red apple, creating an overall refreshing and delightfully summery palate.
With it being such a newcomer to the Prosecco family, there aren’t many examples of it around at the moment (although that’s sure to change over the coming years as word of this new wine gets through the grapevine!). However, we’ve been lucky enough to get our hands on some at VW! So check out our brand new Senti Prosecco Rosé Extra Dry NV if you’re intrigued by the sound of Pink Prosecco.
It may sound pretentious at first, but choosing the right wine glass for the style of wine you’re pouring is actually pretty important. Prosecco, for example, is best served in Champagne flutes or tulip glasses, because the tall, thin glasses help to contain the bubbles, stopping the drink from going flat as quickly.
Prosecco should also always be served chilled, between three and seven degrees, but never with ice. If sparkling wines are not chilled, the bubbles become large and gassy and will fill you up quicker.
Of course, Prosecco can also be used as an ingredient in a number of cocktails, such as Aperol Spritz, Bellini or Mimosa – with Prosecco-based cocktails being particularly popular in the summer.
When it comes to storing this type of wine, a bottle of Prosecco can be kept for up to three years until you are ready crack it open (although we are unsure why anyone would need three years to find an excuse to open a bottle!).
It’s best kept in a cool, dry place, away from direct sunlight and radiators, and not stored in the fridge for more than a few days before you plan on opening it. This is because the cold temperature can dry out the cork, letting some of the gas out and reducing the fizz. And you definitely don’t want that!
Once opened, Prosecco should be kept on ice or in the fridge, as this will delay the release of CO2 and keep the wine fizzier for longer. You won’t be able to put the cork back in though, as it tends to expand when popped – plus, the mushroom shape (designed this way to hold the pressure of the bubbles in the bottles) makes it even harder to squeeze back into a bottle neck.
An open bottle of Prosecco should be enjoyed within 24 hours of the cork being popped. If you use a Champagne stopper, you can preserve your bottle for slightly longer – up to another 12 hours.
If you unintentionally leave Prosecco to go flat, don’t panic, it’s still very much drinkable! In fact, it will actually last up to two or three days if you’re happy to drink it flat. So, in the highly unlikely event of this happening, it’s good to know flat fizz is still far too good to be tipped down the sink!
If, like us, you’re now craving a bottle of Prosecco, take a look at the wonderful Prosecco range we have on offer.
