- CindyJ Mar 14, 2008 10:51 AM
I'm going to be serving Prosecco tomorrow with a mixed antipasto platter. Should I use white wine glasses or should I use flutes?
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.
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.
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...
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.