{"id":30804,"date":"2017-11-29T10:00:05","date_gmt":"2017-11-29T15:00:05","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=30804"},"modified":"2017-12-18T20:06:05","modified_gmt":"2017-12-19T01:06:05","slug":"italian-sparkling-wine-prosecco-glera","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/italian-sparkling-wine-prosecco-glera\/","title":{"rendered":"Getting Clearer on Glera, the Grape of Prosecco Sparkling Wine"},"content":{"rendered":"

\"\"<\/a>By Greg Hughes<\/p>\n

Prosecco<\/a> has become, possibly, the most sought after sparkling wine after Champagne<\/a>.<\/p>\n

It showcases wonderful aromatics and freshness, as well as value.\u00a0 As one might imagine, there is still a fairly broad range of styles that this tiny northeastern appellation in Italy can offer.<\/p>\n

What makes Prosecco distinct from other sparkling wines are the well-preserved aromatics and the perceived \u201ccreaminess\u201d the gentle carbonation creates on the palate.<\/p>\n

This distinctiveness is partially due to the obscure family of grape varietals used, but these flavours can only be harnessed so effectively because of the innovative production method behind Prosecco.\"\"<\/p>\n

The traditional practice for making sparkling wine is a laborious, finicky, and time-consuming ritual that takes years to implement effectively to produce something worthwhile.<\/p>\n

After the initial fermentation of the base wine, the wine is re-fermented in\u00a0the bottle over an extended period.<\/p>\n

Contact with the yeast sediment inside the bottle imparts distinct flavours one associates with Cava<\/a>, French Cremant<\/a>, and (most significantly) Champagne<\/a>.<\/p>\n

Prosecco<\/a> is the most popular iteration of the Charmat\/Martinotti method; named for the French and Italian innovators who first employed this production method.\u00a0\u00a0This process cuts the time needed for fermenting a sparkling wine from years to months.<\/p>\n

When wine ferments, the yeasts release carbon dioxide and ethanol.\u00a0\u00a0In still wine fermentation, the carbon dioxide escapes.\u00a0\u00a0The key to making sparkling wine is to ferment the wine under controlled pressure, so that the carbon dioxide dissolves back into the wine \u2013 only to be released once you pop the cork.<\/p>\n

The genius of the Charmat\/Martinotti method is that once the wine is fermented into base wine, it is placed in a sealed vat that traps the carbon dioxide of the introduced secondary fermentation.\u00a0\u00a0It is less labour intensive, less costly, and there is less spoilage than traditional sparkling production methods.<\/p>\n

\"\"<\/a><\/p>\n

As the understanding of modern chemistry and biology improved, so did the advancement of agriculture, viticulture, and fermentation.\u00a0\u00a0The discovery of micro-organisms and the invention of pasteurization led to widespread use of sealed vats that were easily maintained and temperature controlled.\u00a0 These prevent spoilage in food and wine.<\/p>\n

When exposed to air, wine is susceptible to oxidation and the aromas diffuse away until there is nothing left.\u00a0 Similarly, uncontrolled exposure of unfermented grape must (juice, skins, seeds) to the air can also cause premature oxidation, but it can also lead to biological infection. Both of these can result in ruining the\u00a0wine.<\/p>\n

The method used to produce Prosecco mitigates this problem, although this method also has a distinct effect on what the finished wine will taste like.<\/p>\n

The tank method also has the added advantage of making it easier to avoid the wine being in contact with the dead yeast cells (the lees).\u00a0 In traditional sparkling production such as Spanish Cava and Champagne, the wine is intentionally re-fermented in the bottle on top of the yeast cells to provide complex biscuit and dough notes.<\/p>\n

Generally, Proseccos minimize or eliminate lees aging.\u00a0 Their style is vastly different than Champagne and other traditional sparklings.<\/p>\n

\"\"<\/a><\/p>\n

Prosecco makers want their wine to be youthful and vibrantly laden with fresh fruit flavours.\u00a0 They do not want to stifle the wonderful fruit the Glera grape provides for the wine.<\/p>\n

Usually, the pressurized tanks used to ferment the base wine into Prosecco are kept as cool as the winemaker feels comfortable.\u00a0 The cooler the ferment, the more vibrant the aromatics coaxed out of the wine.<\/p>\n

These techniques are so modern, it sometimes seems hard to imagine how wine must have been made before technology answered every problem.\u00a0 This region has its own traditions, which continue to be passed down.<\/p>\n

Prosecco was eponymously named for a city near Karst, along the Slovenian and Italian border.\u00a0 Prosecho, as it was known from the eighteenth to the early twentieth century, was generally only lightly fizzy.<\/p>\n

Moscato D’Asti<\/a> is a fair contemporary example of what Prosecho tasted like \u2013 gentle carbonation and slight residual sweetness.<\/p>\n

Clever winemakers had developed their own version of the \u2018ancestral method\u2019 of producing wine, prior to the invention of pressurized tanks.<\/p>\n

The wine was fermented once in the bottle, with only a slight carbonation captured and with the yeasty lees left in the bottle.\u00a0\u00a0The lees would impart biscuit aromas and a turbid cloudiness that would be absent in modern Prosecco.<\/p>\n

The variety of styles of Prosecco may have changed over the past two hundred years, but there is still plenty of tradition behind the creation of this unique sparkling.<\/p>\n

\"\"<\/a><\/p>\n

There are apparently still rare examples of ancestral method Prosecco being made today under the labeling term \u2018Col Fondo.\u2019\u00a0\u00a0They\u2019re extremely rare outside of Treviso and are a popular \u201cbucket-list\u201d wine to many sommeliers.<\/p>\n

Col Fondo has nothing to do with Italian DOC(G) appellation laws.\u00a0\u00a0It is the reflection of local growers in the delineated Prosecco areas to preserve a cultural tradition.<\/p>\n

There is something special about making as close a contact to the original tradition behind a wine\u2019s style.\u00a0\u00a0It gives you a connection with the people and culture that bore it.<\/p>\n

Even if wines like this challenge your perception of what good Prosecco is, the historical significance alone should be reason enough to try it.\u00a0\u00a0After all, the difference between strange and unique is merely a subjective opinion.<\/p>\n

Modern Prosecco comes in three styles of fizziness: spumante<\/a>, frizzante<\/a>, and tranquillo\/fermo.\u00a0\u00a0Spumante, the most common, is the fizziest and is fermented dry.<\/p>\n

The bubbles in frizzante tend to be less aggressive and subside shortly after pouring.\u00a0Tranquillo, or fermo, is the still form of Prosecco, but unfortunately it is rarely exported to international markets in significant quantities.<\/p>\n

These styles come in a variety of sweetness levels as well, though they generally tend to be on the drier side.<\/p>\n

Different labeling terms (brut, dry, extra-dry) are used to qualify different sweetness levels and they can be misleading, so take note.<\/p>\n

Prosecco with up to 12 g\/L of residual sugar is labeled as \u2018brut<\/a>,\u2019 the driest category.<\/p>\n

\u2018Extra-dry<\/a>\u2019 denotes what the rest of the winemaking world would call a demi-sec or an off-dry, at between 12-20 g\/L.<\/p>\n

Curiously, the sweetest category is labeled as \u2018dry<\/a>\u2019 and can have above 20 g\/L.<\/p>\n

It is actually much easier to find varying sweetnesses and bubbliness in Prosecco than it is in other types of sparkling wine.<\/p>\n

Demi-sec Champagne is quite uncommon, but extra-dry and dry Prosecco (both comparable in sweetness) are extremely easy to find.<\/p>\n

This makes it easy to find the appropriate choice for your tastes as well as for food pairing and cocktails.\u00a0Astoria Prosecco<\/a>\u00a0would be an excellent choice for a cocktail Prosecco.<\/p>\n

\"\"<\/a><\/p>\n

Sparkling wines in general pair with a great variety of cuisine – everything from seafood to junk food. \u00a0To do Prosecco<\/a> justice, though, look for something that would adequately contrast the fragrant, fruity nature of this style of sparkling.<\/p>\n

Delicately seasoned crab would be a fantastic choice. \u00a0Sometimes crab can be over seasoned. \u00a0Let the natural sweetness of the meat to shine through. \u00a0If crab is too expensive, imitation crab with kimchi or in sushi is just light enough to pair smartly.<\/p>\n

Not a lot of people take some more simple or everyday pairings seriously. \u00a0Prosecco<\/a> and potato chips demonstrates that you shouldn’t focus only on high cuisine for pairing ideas.<\/p>\n

Prosecco’s fresh lick of acidity cuts through the oily nature of chips and would work equally as well with roasted chestnuts.<\/p>\n

I also strongly encourage trying sparkling Prosecco with Kraft Dinner (especially the sharp cheddar).<\/p>\n

If you are feeling particularly fancy, cut up some hot dogs in your KD. \u00a0Ketchup is still out of the question, though. Don’t be ridiculous ;)<\/p>\n

If KD and hot dogs\u00a0have\u00a0little allure to you, Canadian grey-owl cheese would make an intriguing pairing.\u00a0 The outside of the cheese is coated with vegetable ash \u2013 a piercing flavour that Prosecco easily contrasts and cleanses off the palate.<\/p>\n

If cocktails are your style, bellinis are fantastic on Christmas morning or to begin parties. \u00a0They’re extremely simple and match the creamy mousse of lighter sparklings, like Prosecco.<\/p>\n

\"\"<\/a><\/p>\n

One third sparkling to two thirds peach juice is ideal, but Bellinis can also be made with guava and mango juice to similar effect.<\/p>\n

Place an hibiscus flower at the bottom of a glass of Prosecco and watch the red syrup diffuse and settle at the bottom of the glass – giving it a sunrise effect.<\/p>\n

Most people are also familiar with the Italian predilection with herb liqueurs, which have a satisfying savoury quality well suited to cold nights.<\/p>\n

Cinzano<\/a>, amber vermouth with savoury\/smokey aromatics, makes a classic Italian cocktail when mixed with tonic. \u00a0Replacing the tonic with Prosecco<\/a> not only gives the vermouth some levity and fruit, but gives it a more appealing, modern appearance.<\/p>\n

Sangria or punch is always a good way to accommodate a large group of people with something light and easy to consume.<\/p>\n

Usually, in white sangria, bubbliness is added with Perrier or soda. \u00a0The bubbles in sparkling are more fine and last longer than soda, which is gasified cheaply.<\/p>\n

You also kill two birds with one stone – the wine and the bubbles added simultaneously. \u00a0Cranberry, orange, and cinnamon provide a really nice holiday flavour, while keeping the sangria somewhat traditional.<\/p>\n

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\"Greg<\/a>Greg Hughes<\/strong>
\nWine Writer & Sommelier<\/strong><\/p>\n

Greg is a wine scholar and writer.\u00a0 He has completed his WCO certificate, an honours in history, WSET 3, as well as the French Wine Scholar program. Greg\u00a0began his wine career working with a large Canadian wine agency; selling wine, educating groups about wine, and organizing wine tastings.<\/p>\n

His current interests include local history and wine (specifically Niagara),\u00a0the Italian Wine Scholar Program, and is engaged in a graduate degree in legal studies focusing on regulating and selling alcohol in Ontario.<\/p>\n<\/div>\n<\/div>\n

 <\/p>\n<\/div>\n

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CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO.1308\/2013<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

By Greg Hughes Prosecco has become, possibly, the most sought after sparkling wine after Champagne. It showcases wonderful aromatics and freshness, as well as value.\u00a0 As one might imagine, there is still a fairly broad range of styles that this tiny northeastern appellation in Italy can offer. What makes Prosecco distinct from other sparkling wines are the well-preserved aromatics and the perceived \u201ccreaminess\u201d the gentle carbonation creates on the palate. This distinctiveness is partially due to the obscure family of grape varietals used, but these flavours can only be harnessed so effectively because of the innovative production method behind Prosecco. […]<\/p>\n","protected":false},"author":218247,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[113,323,1211,1109,348,1531,1530,1111,1202,321],"tags":[1358,1419,102,1526,104,1521,1387,1523,1520,1522,1385,1519,1390,1525,1524,38],"class_list":["post-30804","post","type-post","status-publish","format-standard","hentry","category-best-wines","category-cremant-dalsace","category-dessert-wines","category-french-wine-wine-region","category-french-wine","category-italian-bubbly","category-italian-sparkling-wine","category-italian-wine-wine-region","category-prosecco-wine-type","category-sparkling-wine","tag-best-white-wine","tag-bubbles","tag-bubbly","tag-cava","tag-champagne","tag-christmas","tag-conegliano","tag-glera","tag-holiday","tag-italy","tag-prosecco","tag-sparkling","tag-sparklingwine","tag-valdobiaddenne","tag-veneto","tag-wine-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/30804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/218247"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=30804"}],"version-history":[{"count":11,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/30804\/revisions"}],"predecessor-version":[{"id":39519,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/30804\/revisions\/39519"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=30804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=30804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=30804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}