The Herald - The Herald Magazine
Wine with Gerard Richardson
Prosecco is arguably the best known and most successful sparkling wine after Champagne and that’s partly down to the producers protecting the integrity of the wines from New World interlopers.
If you want prosecco, it has to be produced in one of the specified regions of northern Italy.
It’s also broken age barriers, becoming the drink of the young trendy set all over the world, a sort of party wine that you can open any time, whereas Champers has stayed a bit aloof in many ways, only to be opened on special occasions such as weddings, funerals and divorces.
With Prosecco, it’s fruit, fruit, fruit but in a classy way because the modern proseccos have a depth and complexity that their grandfathers of the 80s lacked, and that’s what makes them so fascinating.
Yeah, there are plenty of cheapies on the market but please, please avoid them like the plague unless you like headaches and fits of burping.
Carpene Malvolti 1868 Prosecco
I can always rely on POP to come up with a beauty and this one is fun and fruity. Apples and grapefruit flavours with a refreshing hint of acidity on the finish that lifts the whole wine. Great with seafood.
POP Wines, Glasgow, £16.50
Bottega Rose Gold Prosecco
Still the daddy or mummy of them all if you really want fun. Flowery on the nose with enough mixed berries to make a fruit basket on the palate.