Prosecco

From WikiMD's WELLNESSPEDIA

Prosecco is a white wine produced in a large area spanning nine provinces in the Veneto and Friuli Venezia Giulia regions of Italy, and also denotes a specific variety of grape. The wine is named after the village of Prosecco near Trieste, where the grape and wine originated.

History[edit]

Prosecco was known as a white wine grape up until the 17th century in the Veneto region of Italy. The grape was believed to have been cultivated since Roman times, possibly as a descendant of the Pucinum wine celebrated by Pliny the Elder in his Naturalis Historia. The name Prosecco is derived from the Italian word "prosechar", which means to "prune" or "cut back".

Production[edit]

Prosecco is made using the Charmat-Martinotti method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce than its French counterpart, Champagne. Prosecco can be spumante ("sparkling wine"), frizzante ("semi-sparkling wine"), or tranquillo ("still wine"), depending on the perlage.

Varieties[edit]

There are two main types of Prosecco: Prosecco DOC, which can be produced in nine provinces spanning the Veneto and Friuli Venezia Giulia regions, and Prosecco Conegliano Valdobbiadene Superiore DOCG, which can only be produced in the hills between the towns of Conegliano and Valdobbiadene in the province of Treviso.

Food pairing[edit]

Prosecco is often used in a Bellini cocktail and has become popular as an ingredient in other cocktails because it is less expensive and a lighter alternative to champagne. It is also a popular choice for making mimosa cocktails. Prosecco pairs well with seafood, cheeses, and fruit-based desserts.

See also[edit]



Italian wine
History
Wine regions
Grape varieties
Italian wines
Wine classification
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