Used to be bubbles were out of reach for everyday drinking, but then quality Italian Prosecco came along. It’s produced using a less costly approach, called “charmat”, or tank method. This involves adding yeast and sugar to a vat of wine and covering it tightly, thus mimicking the traditional environment for the second fermentation. It’s less sexy but it’s Italian, so it’s got some class. (Read the Top 6 questions about Champagne).
I tried the Sorelle Bronca Prosecco at a wine bar in Santa Rosa in Northern California. By the glass for $8. An absolute steal, I must say. It’s light, crisp, refreshing and like drinking fizzy red apple juice. Apricots sprinkled with lemon-lime and toasted almonds round out the experience. Has a touch of sweetness but plenty of lively acidity. Drinks great with food.
Really. Delicious. Stuff.
Sweetness: 2 out of 10
Rating: 5 stars out of 5
Occasion: Tasted at a wine bar.
Availability: At high end restaurants and retailers.
Food pairing: Um yea… pretty much anything.