PROSECCO has become the sparkler of choice for people who fancy a bit of easy drinking fizz to form a discreet background for conversation.
One of the reasons for this is that the current marketplace offers bottles that, despite being labelled ‘extra dry’, are actually comparatively sweet compared with the ‘brut’ Prosecco and brut Champagne.
The extra residual sugar does make them easier to glug back and offsets the high levels of acidity needed to make good sparkling wine.
Prosecco is made using the Charmat method where a pressurised tank is used to ferment the wine for a second time rather than in bottle.
Glera grapes used to make Prosecco are normally harvested early to get these high levels of acidity and crisp bite.
Easy drinking fizz then but less interest perhaps than elsewhere.
So as tastings go, a tasting flight at one of Per Tutti Café Bar and Grill’s regular Prosecco nights didn’t necessarily seem to offer the greatest enticement.
However, the wines were presented by Rob Bagot, from BuonVino, whose expertise and understanding of Prosecco made for a very interesting selection.
The flight also included two superb bottles of ‘proper’ Lambrusco begging the question: could this be the next big thing in wine and knock
●● Lambrusco di Sorbara Radice Paltrinieri