Nina Franco Prosecco

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Our general discription of Prosecco is as follows:

Mother Natures final retort to wine coolers, lite beer, alco-pop and other fizzy, cold, but ultimately unsatisfying industrial crap, Prosecco just plain rules: It is is not about being super dry and toasty and yeasty and all those things we love in great fizz from la Champagne, it chooses to forgo the cerebral path and head straight for the pleasure centers of your brain. It is lighter, zestier and more aromatic but never actually sweet and has plenty of refreshing acidity to take on anything from traditional anti-pasti platters to chicken salad, ceviche, Thai food or even some serious BBQ.

Quality producers include Toffoli, Ruggeri, Bisol, Nino Franco (although from Wonder's post Nino may have gone to Sweden and become Nina), Col Vetaraz, Loredan Gasparini and a few more.

Mionetto is OK for a large industrial producer but costs less than all of the above in Italy and more here as they are applying Santa Marg-a-whatta style marketing dollars.

As to what it is: Prosecco is a grape. Prosecco di Valdobbiadene or Prosecco di Conegliano are DOC Zonas. It is made Charmat method to retain the aromatics and you want it fresh. Any rose color or exessive sweetness is the result of someone putting framboise or some other liquor into it (and the classic aperitivo, Bellini, is made with Prosecco, pureed white peaches and a touch of raspberry).

Cheers, Roberto