Enter the fruity world of Prosecco wines
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Wine is humankind’s greatest liquid expression of fruit. The magic of wine is that mere fermented grape juice can express itself with a wide spectrum of aromatic and flavor sensations including dozens of fruits. There’s a scientific reason why.
Wine gains aromas and flavors from three major areas, the winemaking process, the grapes themselves and the climate. All three profoundly influence the complex aromatic and flavor sensations of wine. The biggest contributor to the aromas and flavors in a wine is the fermentation process.
When grapes ferment, yeast eats the sugar content of the grapes and turns it into alcohol. During this process over 200 complex chemical compounds or esters are formed and it is these esters that bequeath such an amazing diversity of aromas and flavors.
Some of these esters have similar molecular forms to popular fruits like apples, pears, lemons and berries and therefore when we experience these esters in wine they deliciously resemble other fruits.
Additional steps in the winemaking process including cultivation of the vines, harvesting time, sorting and aging also influence the aromas and flavors of wines. All these contribute to make wines such a wonderfully fruity experience. In terms of fruitiness one wine stands out.
Different methods
Prosecco sparkling wines are among the most charming and accessible of all sparkling wines. They are also among the fruitiest sparkling wines and they also pair well with a wide range of popular fruits ranging from fresh apples, pears, pineapple and berries to dried fruits. One simple, yet wonderfully pleasing combination is Prosecco with dried apples.
The predominant grape in Prosecco wines is Glera. Unlike the Champagne or traditional method that induces a second fermentation in the bottle, Prosecco wines are made using the Charmat method that was invented by Frenchman Eugene Charmat in 1910.
This process is quicker and easier and results in a delightfully fruity and approachable sparkling wines that cost less than traditional method sparklers. Serious and complex Proseccos also exist.
The best Prosecco wines come from Valdobbiadene or Conegliano. These are the premium hillside sub-regions of the Prosecco and since 2009, wines from these regions have been designated DOCG wines. The DOCG wines offer a more intense, complex and persistent drinking experience, but as with the DOC Proseccos they are abundantly fruity.
The primary fruit sensations in Prosecco wines are often green apple, pear and citrus but other aromas and flavors of stone, tropical and yellow fruits are also quite common. Most Proseccos are either the dry Brut wines or the slightly sweeter Extra Dry wines.
The Bellini and other cocktails
Located in Valdobbiadene in the heart of Prosecco is one of my favorite producers Bisol. Since 1452 the Bisol family has been making wines and today they’re one of the most successful and respected wineries in the region.
In addition to their charming Bel Star Brut or Extra Dry DOC Proseccos, they also make an impressive range of premium single vineyard and premium selection sparklers. Best known is the JEIO Brut Valdobbiadene DOCG wine that offers fresh and sophisticated apple and yellow fruit flavors with a lasting finish.
Additional premium Bisol wines I’d highly recommend are CREDE Valdobbiadene Prosecco Superiore Brut DOCG and Le Zitelle Valdobbiadene Prosecco Superiore Brut DOCG.
All these wines offer an elite yet still affordable Prosecco drinking experience that is different in style but comparable in quality to high-level Champagnes.While the best Prosecco DOCG wines are best enjoyed in their purity with elegant dishes, more basic DOC wines may also be mixed with fruit juices to create some remarkably tasty cocktails.
The most famous Prosecco-based cocktail is the Bellini. Giuseppe Cipriani, the owner of Harry’s Bar in Venice, created this Prosecco and peach juice cocktail soon after the bar opened in 1931. Cipriani said the color of this cocktail reminded him of the color of a saint’s toga in a painting by the 15th century Venetian artist Giovanni Bellini, so he named it after the artist. Famous writers like Ernest Hemingway and Sinclair Lewis all enjoyed the cocktail at Harry’s Bar as a light warm-up before they got down to more serious drinking. Nowadays, locals are fond of saying that if you haven’t enjoyed Bellini cocktails as you watch gondolas slowly glide pass, then you haven’t been to Venice.
True Bellini cocktails are made with Prosecco, not Champagne or other sparkling wines. The proper ratio of peach juice to Prosecco varies so you’re free to make it your way. Fresh orange, pear, strawberry, guava and other fruit juices also mix wonderfully with Prosecco.
Region & Style at a glance
Variety:
Glera is the white wine variety used to make Prosecco sparkling wines
Key Term:
Charmat is a method where the second fermentation is done in tanks; this second fermentation gives Prosecco wines bubbles.
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