Prosecco
Names like Jeio, Adami and Zardetto anchor our Prosecco, largely from Veneto.
Prosecco questions
What is Prosecco made from?
Prosecco is an Italian sparkling wine made primarily from the Glera grape. The best-known production zones are in Veneto and Friuli Venezia Giulia. Most Prosecco is made using the tank method, in which the second fermentation happens in a pressurized tank. That method preserves fresh fruit and floral aromas rather than bready yeast notes.
What does Prosecco taste like?
Green apple, pear, peach, citrus, white flowers, and sometimes almond are typical. It is usually light-bodied, aromatic, and lower in alcohol than many still wines. Sweetness levels range from brut to extra dry and dry, with extra dry actually containing more sugar than brut. Labels can clarify the expected sweetness level.
What is the difference between Prosecco and Champagne?
Prosecco is usually made from Glera by the tank method, while Champagne is made in France through a second fermentation in each bottle. Champagne often has more toast, brioche, and creamy texture from extended contact with yeast. Prosecco generally emphasizes fresh pear, apple, and floral notes. Both exist across several sweetness levels and quality tiers.
What food pairs with Prosecco?
Prosecco pairs well with salty snacks, prosciutto, fried seafood, light pasta, sushi, and fruit-based appetizers. Its bubbles and acidity refresh the palate after rich or fried foods. Drier styles are more versatile with savory dishes, while sweeter examples work with lightly spicy foods or simple fruit desserts. Serve well chilled around 40 to 45°F.