Looking for Prosecco
Recently at a very good restaurant in Berkeley, California, I was served a glass of an excellent prosecco. It was creamy and yeasty, with a fair amount of fruit. I neglected to learn the name of the producer.
I would like to know some producers of prosecco that are fairly serious wines, not just bubbly summer drinks. (No disrespect to the latter category, but it's not what I want.)
Thanks for your help.
I am from Valdobbiadene! and I assure the best wines are the ones coming from the Santo Stefano vineyards: Col Vetoraz and Cà Salina for sure, great wines, try their Brut. Then a great Girardi Cartizze, decanter awarded as far as I know.
Although, I suggest an an organic winery (the only one of the ares) which is doing a good work, Perlage, they just come out with a new no sulphites spumante. Try it. Maybe in our beautiful land!!!
I personally love prosecco and I'm always looking for the next best, here are two of my most recent finds. One I've only read about Jay's pick but consider him a trusted source and one that is new.
The first comes from Jay Mcinerney and his House & Garden blog...
Col Vetoraz Brut Valdobbiadene Prosecco
By Jay McInerney
It's the season for prosecco, the next best thing to a trip to Venice. And yet … I find the average prosecco to be disappointing by the time it reaches these shores. This one, recommended to me by Sergio Esposito at Italian Wine Merchants, is the exception: a clean, fruity refresher which somehow already tastes peachy even before you add the peach puree for a bellini. Even a Champagne snob like myself can enjoy this all by itself. What's more, it comes in a thick, attractive, important-looking bottle, which will impress your guests. It's our new house bubbly—a quick, cheap trip to the Veneto. $16. colvetoraz.com or montecastelli.com
The second is a new introduction from Oriel called 365 only out for a few weeks but I feel lucky to have tried it and loved it.
365 is named for the essence of Prosecco—an invitation to celebrate every day!
Vineyards | Winemaking
Vines on steep, south-facing slopes overlooking the Piave River. Grapes hand picked before gentle pressing and fermentation a 18-20˚C in 100% stainless steel vats.
100% Prosecco di Valdobbiadene.
Aroma: Honeydew melon and white peaches with a hint of brioche. Taste: Fresh pear and white peach with a bright mineral finish.
Michael, I live in New York and am fortunate to live near a few great wine shops. My favorite Prosecco is Col Vetoraz which I purchase at Union Square Wines, and another which I've only found in restaurants called Montesel. The Nino Franco is also very nice. I think these might be available on the west coast. Good luck, Prosecco is fantastic for summer and if indeed it's a serious bone dry Prosecco, it's a love affair with grilled foods, seafood and anything spicy. Brunch? Amazing!