Prosecco is known for its fruity and floral aromas, moderate alcohol, fresh tanginess, and delicate, persistent bubbles. Pour a glass of Prosecco to enjoy as an aperitivo, and you can channel your inner Italian. But don’t stop there, Prosecco is produced in a range of styles; brut, extra dry, and dry and can, therefore, pair with Italian small bites from savory to sweet.
This month the Italian Food, Wine, and Travel group is celebrating the 10th anniversary of the recognition of Prosecco Superiore DOCG ( Italy’s top quality wine classification level). Join us for our Twitter chat Saturday, July, 6th at 11:00 am ET using the hashtag #ItalianFWT and make sure to check out more articles on Prosecco Superiore DOCG at the bottom of this post.
What makes Prosecco Superiore DOCG Unique
Region – Prosecco Superiore DOCG is produced in the ancient classic Conegliano-Valdobbiadene zone. It encompasses 15 towns between Conegliano to the east and Valdobbiadene to the west. Conegliano is known as the cultural capital where Italy’s first school of winemaking is located and where the production method of Prosecco was perfected. Valdobbiadene is the heart of production where the vineyards are located.
Terroir – The Conegliano-Valdobbiadene zone has a mild climate located between the Mediterranean sea and the Prealps. The hills in the zone run from east to west with vineyards on the south facing slopes. The altitudes range from 100-500 meters resulting in warm sunny days and cool evening; ideal for developing aromatic grapes. The soils vary including; calcareous rock, marl, and red soils. The Glera grape used to make Prosecco thrives in this historic zone for over three hundred years, receiving needed rainfall, but with ideal drainage.
Two Subzones – Rive: high-quality steep hillside vineyards in a single area with 43 Rive (steep hillside vineyards). The combination of the different soils and microclimates with each Rive produces a diverse expression of the zone. Grapes are all hand harvested, and the vintage always appears on the label. Cartizze: is grown and produced on 262 acres of the steepest hillside vineyards in three small towns in Valdobbiadene. It is considered the grand cru of Prosecco and known for its deeper color, complex aromas, elegance and balance.
Method of production – Tank Method, also known as Martinotti or Charmat. Unlike Champagne, where the second fermentation happens in the bottle, Prosecco is usually produced using the tank method; the second fermentation happens in a closed pressure tank. The result is a fresh aromatic wine. It is usually meant to be consumed young.
Value – A good quality Prosecco can be found starting at $12-15 compared to a good quality Champagne starting at $40.
Wine Tasting Notes
Disclosure: I received wine samples from the Consorzio of Prosecco Superiore DOCG for my participation. All opinions are my own.
2017 Collatto San Salvatore Prosecco Superiore DOCG Brut, Conegliano-Valdobbiadene
11.5% abv | ~$9.00 SRP (sample) | 100% Glera
Pale straw in color with a green hue. Persistent perlage of tiny bubbles. Medium bodied and acidity with a slight hint of sweetness. Aromatic nose of floral and fresh pears. On the palate balance acidity with notes of pear and almond in the background.
2018 Col Vetoraz Prosecco Superiore DOCG Brut, Valdobbiadene
11.5% abv | ~$17.00 SRP (sample) | 100% Glera
Pale straw in color with a hint of green. Persistent perlage of tiny bubbles. Medium (-) bodied and acidity. Floral nose. On the palate notes of pear, citrus, and rose with a delicate creamy texture.
2018 Canevel Cartizze Superiore Dry, Prosecco Superiore DOCG, Valdobbiadene
11% abv | ~$18.00 SRP (sample) | 100% Glera
Pale straw in color with a hint of a green hue. Persistent perlage with fine bubbles. Medium bodied and acidity. Fresh fruity aromas on the nose. On the palate balanced acidity with sweetness, and notes of apricots and roses.
Food Pairings – Small Italian Bites
Prosecco Superiore Brut is a food friendly wine. The fresh, light, tangy, bubbly Prosecco pairs well with fresh seasonal vegetables like zucchini fritters or roasted asparagus wrapped in Prosciutto. The refreshing bubbles and acidity balance the rich inside-out lobster roll made with a citrusy butter sauce and brioche croutons as well as, lightly fried cheesy arancini bites.
Cartizze Prosecco Superiore Dry with higher residual sugar compared to the Brut style Prosecco is the perfect pairing with a fresh fruit tart. The key is that the Prosecco is sweeter or equal in sweetness to the tart.
- 1-1/2 lbs. grated zucchini
- 1/2 + teaspoon kosher salt + more for seasoning
- 1 large egg, slightly whisked
- 1/4 cup unbleached all-purpose flour
- 3 + tablespoons chives, finely chopped + more for garnish
- 1 tablespoon cornstarch
- freshly ground black pepper
- 1/3 cup canola oil
- 1 cup Greek yogurt for serving
- Place grated zucchini in a colander over a large bowl. Add 1/2 teaspoon of salt and mix. Let stand for 10 minutes. Gently press the zucchini in the colander to drain moisture. Transfer the zucchini to a clean tea towel and wring out the excess liquid. In a large bowl, transfer the zucchini and gently fold in the egg, flour, chives, and cornstarch; season with salt and pepper.
- In a large sauté pan add the oil and heat over medium-high heat. Working in two batches, measure out 1/4 cup of zucchini mixture per fritter and drop into the pan, flattening with a spatula. Sauté for about 3-4 minutes per side or until golden and turning crispy. Transfer to a paper towel lined baking sheet and season with salt. Serve with a dollop of Greek yogurt.
Inside-Out Lobster Roll
- 3 8 oz. lobster tails
- 6 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 loaf brioche bread, crust removed
- kosher sea salt
- 2 + tablespoons chives, chopped + more for garnish
- Preheat the broiler.
- Cut lobster tails lengthwise down the center of the shell. Stop cutting before you reach the wide end of the tail and remove the vein. Rinse and dry the lobster tails.
- Spread the cut shell apart gently, loosening the shell from the meat with your finger or thumb and spread open the lobster tails. Place the lobster tails on a broiler pan. Brush with 2 tablespoons of melted butter.
- Broil the tails 4 inches from the heat for 8-10 minutes or until meat is opaque. Remove from oven and let cool until you are able to remove the meat from the shell.
- In the mean time, whisk together 2 tablespoons of butter, melted with the lemon juice. Add the chives and whisk again.
- Cut the brioche into 1-1/2 inch cubes. Melt the remaining 2 tablespoons of butter in a medium sauté pan. Toast the brioche cubes until golden. Remove from pan and sprinkle with salt.
- To serve; divide the lobster meat and brioche cubes between two plates. Garnish with fresh chives. Lemon wedges option for serving.
Check out my fellow Italian Food, Wine, and Travel Bloggers’ articles on Prosecco Superiore DOCG
- Wendy, of A Day in the Life on the Farm, says Summertime and the Living is Easy with Prosecco DOCG in My Glass.
- Jill, of L’Occasion, asks Looking for Freshness? Check out Prosecco DOCG.
- Rupal, the Syrah Queen, writes Prosecco Elevated – Sipping Prosecco Superiore DOCG.
- Jane, of Always Ravenous, pours Prosecco Superiore Paired with Italian Small Bites.
- Deanna, of Asian Test Kitchen, is Pairing Cartizze Prosecco DOCG Beyond Oysters.
- David, for Cooking Chat, says Prosecco Superiore: The Special Italian Sparkling Wine Lives Up To Its Name.
- Liz, of What’s in That Bottle, is Discovering the Delights of Prosecco Superiore.
- Jeff, of FoodWineClick!, goes Beyond Apertif, Enjoy Prosecco Superiore at the Dinner Table.
- Martin, of ENOFYLZ Wine Blog, encourages Getting to Know Prosecco Superiore.
- Pinny, of Chinese Food and Wine Pairings, is Sipping the Day Away with Prosecco DOCG.
- Gwendolyn, of Wine Predator, shares 3 Prosecco DOCG and Calamari with Lemon Caper Sauce.
- Linda, of My Full Wine Glass, offers Take-aways from a week of glorious Prosecco DOCG.
- Jennifer, of Vino Travels, declares Prosecco DOCG is more than just Prosecco.
- Susannah, of Avvinare, is Taking A Closer Look At Prosecco Superiore DOCG.
- Kevin, of Snarky Wine, declares Vintage Prosecco DOCG: Quality Matters.
- Cindy, of Grape Experiences, posts What a Girl Wants: Rosemary Parmesan Popcorn with Prosecco DOC and DOCG.
- Li, of The Wining Hour, asks you to Step Up Your Game with Prosecco Superiore.
- Marcia, of Joy of Wine, shares Prosecco – What’s Really in the Glass.
- Nicole, of Somm’s Table, is Cooking to the Wine: Sorelle Bronca Extra-Dry Prosecco di Valdobbiadene Superiore DOCG with Poached Chicken with Pears and Gorgonzola.
- Camilla, of Culinary Adventures with Camilla, is Climbing the Prosecco Hierarchy: To Prosecco Superiore di Cartizze with Steamed Clams, Smoked Scallops, and Capellini.