Wine Descriptions

[stevebody]

Got to add Prosecco! This from Nicholas Belfrage's "Barolo to Valpolicella":

"Prosecco lends itself well to the sparkling mode, being light of body, not particularly high in sugar, having highish acidity and clean fresh primary aromas which, like the family of Pinot grapes, marry well with the yeasty perfumes arising from secondary fermentation. Today, most Prosecco is fermented dry or off-dry and is made by the charmat method, which can turn it from an ordinary sparkler into one having the kind of yeastiness and creaminess one associates with Champange."

Uh...edit that any way you see fit, Bub.

Also:

Recioto di (Soave)or (Valpolicella): Traditionally, wines made from grapes dried for four months or longer in the attics of Veronese wineries. Today, many wineries use mechanical drying for at least part of the process. The resulting wines are frankly sweet, unctuous, and rich, with a Sauternes-like character in the Soave, boasting a richly aromatic nose and flavors of overripe pear, honeysuckle, sweet cream, peaches, and aprocots. The Valpolicella is essentially a short-fermented Amarone, with the bittersweet nature of an Amarone clearly expressed. Flavors run to a veritable spice rack of clove, nutmeg, and cinnamon, along with a riot of berries, chocolate, tar, coffee, leather, and sweet herbs. Recioto was the original great wine of the Veneto, but was plagued for generations by oxidation and volatility. Today's refrigeration and racking technology has allowed it to make a strong comeback.