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Serving Prosecco

I'm going to be serving Prosecco tomorrow with a mixed antipasto platter. Should I use white wine glasses or should I use flutes?

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  1. Prosecco is a sparkling wine, and I would use the flutes.

    Cheers,
    Jason

    3 Replies
      1. re: bropaul

        Flutes from me, as well. but if you don't have any, then use white wine glasses.

      2. re: zin1953

        I maybe odd, but I prefer most of my sparklers in regular wine glasses as opposed to flutes. I get a nose full of bubbles when I try to smell it in a flute.

      3. Flutes for sure. Salute!

        1. You can serve prosecco straight from the bottle in flutes.
          But you can also decant the prosecco, especially if it is very fizzy, in a decanter or large container and serve it from there. It might seem counterintuitive but the result is pretty nice. The reason for decanting originated in Veneto where one can still find prosecco which has not been degorged and which still has the sediments of the spent yeast. By decanting you reduce the amount of fizziness, avoid clouding the wine with the sediment and ( here comes the best part) you can collect the sediments from a few bottle and use it for a very pleasant risotto...
          Try it to believe it.

          5 Replies
          1. re: pietro

            Pietro, there are two things that puzzle me. First is why anyone would want to rid a sparkling wine of its bubbles.

            Second is to do with finding Prosecco that has not been disgorged. It is common to find Prosecco served in jugs and carafes in Itay, but thats because its served, like beer, from a tap on the bar counter, and you buy it by the glass or carafe.

            But as far as I can see, no bottled Prosecco has been disgorged, if by disgorged you mean the traditional champagne method, because Prosecco is not made by the Champagne method. It was not fermented in the bottle you buy it in. Sparkling Prosecco is made by the cuve close (aka Charmat) method, i.e. fermented in large tanks and then filtered under pressure into bottles.

            1. re: Gussie Finknottle

              Believe that there is still some very traditional Prosecco produced by bottle fermentation - typically in a semi-dry style, rather cloudy.

              1. re: Gussie Finknottle

                I should clarify that Prosecco is made with the Charmat method by the larger operations but traditionally was /is done by bottle fermentation by the smaller winemakers. They just put a little yeast with a little sugar and cork the bottle with a crown cork. Two/three months later sparkling prosecco is ready and it is sold crown cork and all with no disgorging.
                Very often it is very fizzy hence decanting will actually be useful: you get rid of the sediments( it shouldn't be cloudy), reduce the excessive fizziness ( which can be unpleasant and can obfuscate the wine taste and carachter) and collect the sediments for that risotto...
                I'm not advocating decanting for Charmat-made proseccos unless by experience you already know that it is too fizzy.
                Gussie, I don't want to comment on the prosecco served on tap. Its sale should really be forbidden and it should have no place on a chat about wine...
                One final note on disgorging. Prosecco is an aromatic wine ( i.e. the primary aromas which are in the grapes will be recognizable in the wine, much like Gewurtztraminer). If the bottle fermentation has produced too much fizziness this will overpower the wine. Please remember; this is not champagne which is carachterized by a very high acidity ( they make it into champagne because it would be undrinkable as a still wine, but that's a matter for another chat...). Prosecco is a light, pleasant aromatic wine with a low alcohol level and moderate acidity that comes from overproductive vineyards ( up to 30000/40000 kilos per hectare) and has no staying power. It reaches it best in the following summer and should be drunk within one year.
                It is simply a pleasant refreshing summer wine. we're not talking complexity here.
                Market forces have made it into a poor man champagne with growing price tags but the real one is the one you stock from a small producer and drink with friends in those summer afternoons,before supper, waiting for that evening breeze to pick up...

                1. re: pietro

                  Many of those market forces are coming from within Valdobiaddene - especially those who would make Cartizze a DOCG.

                  1. re: Caillerets

                    You're right! but that's true for all the DOCs and DOCGs.

            2. FWIW - I've been to a number of Italian restaurants (Lupa and Da Silvano) where the Prosecco has been served in large wine glasses - like a Bordeaux glass.

              1. I did serve the Prosecco (Bele Casel Prosecco di Valdobbiadene) in flutes. It was very enjoyable. There was no sediment in either of the two bottles I opened, and there was no reason to consider decanting it.

                2 Replies
                1. re: CindyJ

                  Yup, whether it be Champagne, Prosecco, Cava or any sparkler and especially for guests - - go flutes.

                  1. re: CindyJ

                    99.9% of prosecco won't have sediment in it.

                  2. For Prosecco is important to use the regular wine glasses in order for the fruit to be exposed. Definitely not champagne flutes. I spend a lot of time in the prosecco region and flutes are seldom used

                     
                    1. Since the time of my original post, more than 6 years ago, I was fortunate to have been invited to spend the better part of a day in Caerano San Marco with the family that produces my favorite Prosecco, Bele Casel. During lunch, several different Proseccos were poured; all were served in white wine glasses.

                      The final Prosecco served was Bele Casel's Col Fondo. This is a bottle-fermented, lees-aged Prosecco, and it was interesting to see how Luca Ferraro, the wine grower, served it. Holding the bottle in one hand, he slowly inverted the bottle, then turned it upright again, intentionally dispersing the sediment throughout the wine.

                      Apparently, there's no one "correct" way to serve a Prosecco Col Fondo. This excerpt is from dobianchi.com: "Luca Ferraro’s wine is made in Asolo (a more recently authorized Prosecco appellation, not far from the Conegliano-Valdobbiadene series of valleys). Among the colfondisti, some serve their wines torbido (literally, turbid or cloudy), while others serve theirs limpido (limpid or clear). Luca is a torbidista, who prefers the sediment in the wine."

                      3 Replies
                      1. re: CindyJ

                        that's SO interesting, Cindy. I'd never heard of Prosecco Col Fondo before. Now I want to seek some out. I'm not generally a fan of Prosecco, because it seems less complex than sparkling wine made in the traditional method. (Now Franciacorta is a whole nother story!) But this seems quite a bit different from the "regular" Prosecco.

                        1. re: ChefJune

                          I've had a Prosecco lees-aged that I bought one year from Kermit Lynch. I rather liked it but it disappeared. I don't think it sold well.

                          1. re: ChefJune

                            ChefJune -- I see from your profile that you're located in the NY metro area. If you're looking for Bele Casel Col Fondo, try Moore Brothers at 33 E. 20th St. I live in southeastern PA but do virtually all of my wine shopping at Moore Bros. in Wilmington, DE. They've been carrying the Col Fondo for several months on an as-available basis; they almost always have Bele Casel's DOCG Prosecco. In fact, it was one of the sales people in the Wilmington store who opened the door to what became an invitation from the Ferraro family for my husband and I to join them at their home and to visit their vineyards and winemaking operation last September.

                            If you do try it, I'd love to hear your impression of the Col Fondo. To me, it's a whole other wine from the Prosecco I'm familiar with. I'm not a wine expert by any stretch of the imagination. I shop at Moore Bros. because I appreciate the expertise of the staff there and their passion for the wines they sell and the winegrowers who produce them.

                            I can taste a wine and tell you if I like it, but I lack the vocabulary to explain just why I like it. So, in my very simplistic way of trying to explain the differences, I'd say that Bele Casel Prosecco is fun, casual and easy to drink with or without food. The Col Fondo, OTOH, is not to be taken lightly. It's a serious wine that deserves attention with food pairings and attention while sipping. It's much drier than regular Prosecco and much more complex. Even the bubbles seem more elegant.

                            Finally, it's worth noting that last September, Bele Casel's Prosecco Col Fondo was the winner of the “50 Best Italian Wines Super Prize Award for Innovation.”