Bounce Magazine June 2018

FOOD & DRINK
JUNE 2018 JUNE | ISSUE 2018 #68 | ISSUE | FOOD #68 & DRINK
Production...
Champagne is produced by what is called the
traditional method where the bubbles are formed
in a bottle by a second fermentation. This is the
same bottle that is finally sold.
The Charmat method is used for Prosecco but the
wine with it’s second fermentation is made in a
large stainless steel tank. This leads to the wine
making being less costly. It is then transferred to
bottle. Some more expensive Prosecco is made
using the traditional method.
The Categories..
Prosecco DOC can be Spumante or
sparkling and made according to
quality rules laid down. It can also
be Frizzante or semi-sparkling or
even a still wine. The levels of
sweetness are Brut, with up to
12mg of sugar per litre, Extra
Dry at 12 to 17gm/l and Dry at
17 to 32gm/l. Some Prosecco
labelled simply IGT Veneto (the
region they come from) can be of
varied quality.
Prosecco Superiore DOCG is a higher quality
with much stricter rules to attain that quality.
The title would then be Prosecco Conegliano
Valdobbiadene Superiore DOCG. Producers from
Valdobbiadene usually drop the word Conegliano
from the name.
Prosecco DOC grapes are mainly grown on
the low lying plains while DOCG are grown
exclusively on the hillsides and vineyards to be
smaller. As a result of this, manual pruning and
picking is done by hand. This adds more cost.
Superiore Di Cartizze is a high altitude vineyard
with low yield but of the highest quality. They are
so sure of themselves they even leave the word
Prosecco off the label. It is said to be the Grand
Cru of Prosecco but of course no such category
exists.
Rive Subzones are named after the area where
the where the grapes originated and highlights
the varied climates and varied soil types that are
found.
Consumption...
In recent times Prosecco has overtaken
Champagne as the most consumed
bubbly.
That may be a five minute wonder
and there are definitely some poor
examples of Prosecco available.
This may in part be due to the
pressures to extend the growing areas
where the results lead to poorer quality
grapes to achieve more output at the
expense of quality.
It is possible to use these lower quality wines
as mixer drinks but there would be a trend to
produce the higher quality as a true alternative to
Champagne.
Time will tell. Unlike Champagne which due to it’s
long maturation has aromas which are rich and
complex, Proseccos are meant to taste fresh, light
and straightforward.
Conclusions...
Give them both a try as they historically, have been in the top league of wine producers.
Especially look for some of the local grape varieties such as Gamza, Feteasca, Mavrud and
Rkatsiteli. I have tasted some fine Pinot Noir as well.
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