Many assume Prosecco is simple and only brought out on celebratory occasions as well as for mimosa brunches. Although those are two great scenarios to break out this bubbly beverage, Prosecco can and should be enjoyed year round.
I recently had the pleasure of lunch with Luca Ortoncelli, Export Manager for Ca’ Di Rajo. This winery between Conegliano and Valdobbiadene produces Prosecco DOC & DOCG. The Prosecco Conegliano Valdobbiadene DOCG is almost always obtained with the Method of Italian sparkling wine, reworked by the Wine School of Conegliano and today called Method Conegliano Valdobbiadene. What does this mean? Well, the second fermentation during the winemaking process allows the best flavors of the grape, to produce a wine characteristically fruity and floral. This is the reason for these famous bubbles!
Between the Extra Dry, Dry, and Brut all bubbly’s were beautiful. Fruit forward with aromas of tropical fruits, citrus, candied lemon peel, and white flowers. The terroir is tasted throughout the wine and the quality is simply stunning. These wines are delicate and easy to drink but certainly stood up nicely to my Chicken Cutlet with Mushroom Sauce and Sautéed Spinach! I even dabbled in trying the Pinot Grigio and Cabernet with this dish, which also paired beautifully. This region is absolutely breathtaking and one to put on your bucket list to visit!
Prosecco DOC is produced in five provinces of Veneto region: Treviso, Venice, Vicenza, Padua and Belluno, and four in the Friuli region: Gorizia, Pordenone, Trieste and Udine in North Eastern Italy.
For those seeking a bubble filled adventure, be sure to check out this lovely region and the beauty quality Prosecco has to offer. These producers take pride in the production of Prosecco and this wine style should be appreciated more with fun food pairings. Grab some Prosecco for fall and pair it with Butternut Squash Ravioli, Sweet Potatoes, Fried Calamari, and even Baked Brie with Cranberries and Blackberries!