The combination of prime real estate (the figurative “Fifth Avenue along Central Park” in the wine world), expensive methods of production and allure that the Champagne industry has worked so tirelessly to maintain, ensures that much of the wine is far out of reach or so expensive that it is consumed only on rare celebrations.
In order to quench my thirst for sparkling wine without breaking the bank, I always turn to Prosecco. Prosecco is an Italian sparkling wine made in the Veneto region in northeast Italy. It is made mostly from the Prosecco grapes, but small amounts of Pinot Bianco, Bianchetta and Verdiso are allowed.
Instead of the Méthode Champenois—also known as the “traditional method”—the wine is made using the charmat method, which captures the carbon dioxide that wine makes as a byproduct in large tanks instead of the individual bottles as in Champagne. This adds up to a light, dry, usually spumante (fully-sparkling as in Champagne as opposed to some which are frizzante, only lightly sparkling) wine that is rarely complex, but is usually refreshing, fun and quaffable. The best Proseccos are made from are from a small part of the region known as Valdobbiadene (Val-do-bi-ad-en-ay), but good examples can be found throughout the region.
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