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Topic: Prosecco

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	Fizzy Prosecco creating a buzz
		Prosecco, the name of the grape as well as the wine, gets little respect from connoisseurs.
		Prosecco's very appeal may be the characteristics it shares with light beer: It's lower in alcohol than regular wine, at 10.5 percent compared to 12 percent.
		Il Prosecco (ilsparkling.com) is light and dry, with pear undertones.
	www.azcentral.com /home/wine/articles/0303prosecco03.html (368 words)

	wine-pages - the Proseccos of Bisol
		Prosecco is both the name of the grape, and of the wine made from it in the DOC Prosecco hillsides around Valdobiaddene and Conegliano, and as generally less distinguished IGT wines from the plains.
		In 2003 Prosecco had as dry, hot, and atypical a vintage as anywhere in Europe, and the harvest was several weeks early to preserve the acidity in the fruit.
		It is 85% Prosecco, with 10% Pinot Bianco and 5% of the indigenous Verdiso.
	www.wine-pages.com /features/bisol.htm (2052 words)

	Association for the regulation of Conegliano-Valdobbiadene Prosecco wine
		The Prosecco of Conegliano-Valdobbiadene was thus borne of few, but precise rules that guarantee its uniqueness and authenticity and from a tradition that, while adapting to change, has managed to retain a distinct and unmistakable indentity over the years.
		Semi-sparkling Prosecco, usually fermented in autoclaves, harmonizes the fragrance of the grape’s varietal aromas, with a delicate hint of carbon dioxide in a union characterized by its freshness.
		The Prosecco of Conegliano-Valdobbiadene was born of an ancient tradition which, through advances in technology, has changed and adapted itself over the centuries to finally produce the wine as we know it today.
	www.prosecco.it /en/prosecco_prn.html (3238 words)

	The Seattle Times: Wine Adviser: Prosecco: break out bubbly any time
		Prosecco is the all-occasion bubbly that you can make a regular part of your wine-tasting life.
		Prosecco is the name of the grape, but it is also the name to look for on those anonymous bottles of bubbly lining your wine retailer's shelves.
		The great thing about Prosecco is that it is casual enough and cheap enough to mix with fruit juice or purée (be inventive; peaches are a good starting place, but not mandatory).
	seattletimes.nwsource.com /html/wineadviser/2002377028_winecol13.html (913 words)

	America Develops Taste For Prosecco
		Prosecco's journey from relative obscurity to rising stardom is due largely to the efforts of one winery: Mionetto, Italy's foremost producer of Prosecco.
		Prosecco's growing popularity at weddings isn't hard to understand: Prosecco is lighter in body and easier to drink than the French bubbly, not to mention more affordable.
		Mionetto (www.mionettousa.com) is Italy's foremost producer of Prosecco, founded by Francesco Mionetto in 1887 on the hillsides of Valdobbiadene north of Venice.
	www.globalchefs.com /wineGuy/featArchive/wgf025pro.htm (739 words)

	At Home : Wine : Home & Garden Television
		Prosecco's cool vineyard area, in the regions of Valdobbiadene and Conegliano north of Venice, is close enough to the Italian Alps that the late-ripening grapes are not harvested until late October or early November.
		Prosecco is characterized by delicacy, a caressing texture balanced by crisp acidity and mineral elements and round lemony-citrus fruit.
		Prosecco is made in the Charmat method, a bulk sparkling winemaking process by which the second fermentation _ the step that produces the all-important bubbles _ is induced in a pressure tank rather than, as in the hallowed methode champenoise in France's Champagne region, in the individual bottle.
	www.hgtv.com /hgtv/home/article/0,1783,HGTV_3655_2868366,00.html (572 words)

	Guide to Italian Wines - wineloverspage.com
		Prosecco is the name of the grape that is used to make this sparkling wine and many of the best examples are 100% Prosecco.
		As this is a grape that is prized for its delicate flavors and aromatics, the wine itself is not made in the classic method made famous in the Champagne district of France.
		This cuvée is made from 90% Prosecco di Valdobbiadene, 5% Bianchetta and 5% Verdiso.
	www.wineloverspage.com /italwineguide/prosecco.phtml (752 words)

	Italian Wine Prosecco
		The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.
		Most Prosecco is at its best when consumed within three years of its vintage, but the highest-quality Prosecco can be aged for up to seven years.
		Prosecco is very affordable when compared to her French or California sparkling cousins and is becoming more widely available in wine stores and restaurants in the United States.
	www.lifeinitaly.com /wines/prosecco.asp (276 words)

	BISOL, finest Prosecco of Valdobbiadene since 1542
		Bisol Crede Prosecco Di Valdobbiadene Intense bouquet of wild flowers and fruit,which is echoed on the palate with flavours of apples and pears.
		Bisol Cartizze Prosecco di Valdobbiadene Dry 2003 was nudged from first place at the race to the finish line in the readers poll by Chateau Preuillac 2003, Medoc, Bordeaux.
		Jeio Prosecco, produced by the Bisol house and available in the UK from Bibendum, offers a soft fruity flavours, and is perfect to celebrate the most hedonistic event.
	www.bisol.it /eng/news.asp (1513 words)

	The laid-back bubbly
		Prosecco is the epitome of the just-for-fun type of wine that you won't "get" if you approach it too analytically.
		I did this with Prosecco, and, in fact, gained my first awareness of my susceptibility to this whole problem when I was introduced to Prosecco at a wine trade fair in Verona.
		Prosecco thinks polo is stupid but loves to shoot pool and stay out too late.
	www.azcentral.com /home/wine/articles/0826proseco26.html (1144 words)

	Prosecco
		Prosecco is cultivated in the Veneto region, most notably in Conegliano.
		Prosecco can pair with Gorgonzola, northern Italian fresh cheeses, fresh goat, Emmentaler, Fontina, Mozzarella, Ricotta, and soft to semi-soft cheeses with other additives such as the herbed Brin d'Amour and Sottocenere truffle cheese.
		This Prosecco is "extra dry," slightly fruity, and crisper than a traditional prosecco with aromas recalling green apples, citrus fruits, honey, and almonds.
	www.cheesemistress.com /prosecco.htm (2600 words)

	Prosecco County
		Since the early 1800s, the Prosecco grape has been cultivated exclusively in the hilly region of Conegliano and Valdobbiadene in the province of Treviso, where the combination of loam rock, sandstone, the southern exposure of the hills, and the mild climate creates the ideal habitat for the robust vine.
		The king of the Prosecco, Prosecco Spumante "Superiore Cartizze" Dry is produced exclusively on 264 acres of vineyard situated in the steepest hills of Valdobbiadene.
		All the wines in the Prosecco family are made with a minimum of 90% Prosecco grapes.
	users.tns.net /~nadia/article2/article2.htm (418 words)

	What is prosecco? - Topic Powered by Groupee Community
		The recipe here talks about Champagne, but the original recipe required Prosecco and the peaches ought not to be pureéd but squeezed in a napkin, to get only the juice.
		Prosecco is everywhere in Venice and the Veneto and if you order it in a bar or restaurant it might be a still wine, slightly frizzante, or totally sparkling.
		It was Champagne (substitute Prosecco), orange juice with a splash of cranberry juice.
	slowtalk.com /groupee/forums/a/tpc/f/8566036302/m/82610541 (1378 words)

	Bloomberg.com: News & Commentary
		Prosecco developed a natural ``frizzante'' (fizzy) quality because its late-ripening grapes went into hibernation in winter, leaving enough residual sugar to re-ferment into carbon dioxide in the spring.
		Prosecco really only gained international attention in the last 20 years, thanks to the popularity of the Bellini cocktail -- a mix of prosecco and white peach juice, created at Harry's Bar in Venice and named for Renaissance artist Giovanni Bellini.
		At a tasting of proseccos held by the Consorzio at Fiamma Osteria (206 Spring Street; 212-653-0100) in Manhattan, I was surprised at the varying character of the wines I tasted.
	quote.bloomberg.com /apps/news?pid=nifea&&sid=aRxg1_b0ZkhA (763 words)

	Prosecco (Site not responding. Last check: 2007-10-13)
		Prosecco is usually enjoyed as an aperitif—on its own or with appetizers.
		Prosecco is the traditional base for a Bellini cocktail, mixed with peach purée.
		Good Prosecco can be had for as little as $10 a bottle—an ideal choice when you're pouring for a crowd.
	www.marthastewart.com /page.jhtml?type=content&id=channel2210018&layout=edf&subStyleType=recipes (154 words)

	Prosecco - Garnet Wine and Liquor - Wine Online - Spirits Wine Retailer (Site not responding. Last check: 2007-10-13)
		This wine is perfect alone as an aperitif or as a delightful compliment to appetizers such as prosciutto or mild cheese.
		A touch of two old grape varieties, unique to the region, are blended with the area's finest Prosecco grapes; the result is a superbly dry, slightly fruity wine with just a hint of acidic crispness.
		Prosecco is a wine to be enjoyed in the company of friends served with shellfish or in the local way with tasty fried fish.
	www.garnetwine.com /results?varietalid=1079 (222 words)

	Telegraph \| Travel \| Grail trail: Prosecco
		They range from the steely brut favoured by foreigners weaned on cava and Champagne to the more traditional extra dry, which in the eccentric world of spumante labelling is actually a touch sweet.
		It's called Superiore di Cartizze, and is made from grapes grown on the steepest hills surrounding the villages of Santo Stefano, Saccol and San Pietro di Barbozza.
		There is a simple satisfaction in sipping a glass of perfect Prosecco while surveying the hills that produced it.
	travel.telegraph.co.uk /travel/main.jhtml?xml=/travel/2003/11/08/etgrail08.xml (1018 words)

	Gang of Pour - Larry Meehan's Tasting Notes
		Prosecco is Italy's refreshing sparkler, primarily produced in the district of Valdobbiadene, in the region of Veneto.
		Prosecco is not made with the Champage method (with its extended aging), but instead uses the Charmat method to preserve its natural freshness.
		This Prosecco is not what I'd call profound, but still interesting and pleasurable.
	www.gangofpour.com /meehan/tasting_notes/bubbles.html (1294 words)

	Nina Franco Prosecco - WINE BOARD (Site not responding. Last check: 2007-10-13)
		Prosecco, as far as I know is both the grape name and the name of the wine.
		As to what it is: Prosecco is a grape.
		Prosecco di Valdobbiadene or Prosecco di Conegliano are DOC Zonas.
	www.wines.com /ubb2/Forum13/HTML/000433.html (561 words)

	SANTA MARGHERITA - Products: Sparkling Wines - Prosecco Brut (Site not responding. Last check: 2007-10-13)
		However, it was only towards the end of the XIX century that Prosecco started to make a name for itself.
		From then on, it grew steadily in popularity, and today the Prosecco di Valdobbiadene is undeniably one of the best-known and most highly-appreciated italian wines.
		Santa Margherita is one of the two italian firms permitted, by ministerial decree, to make wines sparkling outside the region in which they are grown.
	www.smargherita.com /prodotti_e/spumanti (277 words)

	ItalianMade.com - BIZ NEWS: "VINO IN VILLA" PROSECCO DOC TASTING IN NY
		It is made from Prosecco grapes, which are hand-harvested and gently pressed in special stainless steel tanks so that only the free-run juice from the heart of the grape is extracted.
		The most renowned DOC Proseccos are the sparkling brut and extra dry styles, and the Superiore de Cartizze, which comes from a sub-zone of that name.
		The Consorzio per la Tutela del Vino Prosecco seeks to promote the development of viticultural and oenological techniques, to guarantee and improve the quality of DOC Prosecco and to initiate and support international education and marketing opportunities for the DOC region.
	www.italianmade.com /trade/release.cfm?art_ID=208 (583 words)

	Nino Franco Prosecco Sparkling Wine
		Nino Franco's non-vintage sparkling Prosecco di Valdobiaddene is unquestionably the world's finest value in a high quality, Champagne look-alike.
		The non-vintage, light-bodied Prosecco di Valdobiaddene Rustico offers gorgeously elegant, fresh, lively fruit, notes of bread dough and citrus, and persistent effervescence.
		The non-vintage Prosecco di Valdobiaddene Brut is similarly-styled, but not quite as delicate, elegant, or light-bodied.
	www.internetwines.com /rws18506.html (96 words)

	[No title]
		The Prosecco vine has been cultivated on these hills for over two hundred years.
		In some years and in certain zones, they can contribute, on account of their specificity, to the organolectic balance of Prosecco.
		The Verdiso is documented as having been present in the Conegliano zone as early as 1700; by the XIX century it was already widely grown with its production exceeding that of every other variety in the zone.
	www.prosecco.it /en/prosecco/vitigno.html (551 words)

	Wine Club Vol. 5 No. 8
		Prosecco is a native Italian varietal, which deserves the beloved status it has long been accorded in its homeland and the recent attention it has garnered abroad.
		In most Prosecco, the mousse (bubbles) is intentionally soft and non aggressive, to heighten rather than mask fruit flavors.
		With such an eminent drink ability and a friendly welcoming spirit, the Nino Franco Prosecco is truly an anytime the spirit moves you kind of wine, making it easy to see why Prosecco is undeniably the wine of the Veneto and Nino Franco its favored son.
	www.winemonthclub.com /newsletters/vol5no8.htm (3429 words)

	Lansing State Journal:Wine: Try a little-known Italian prosecco wine (Site not responding. Last check: 2007-10-13)
		Prosecco is the name of the grape, and while still wines are made from this varietal, the grape is at its best when made into a sparkling.
		It was the least-sparkling of the group in the glass, but it was most full of bubbles in the mouth.
		Not all markets carry prosecco, but its availability has improved in the past few years.
	www.lsj.com /things/wine/030301_wine_1d.html (314 words)

	Wine of the Month Club
		Prosecco is a native Italian varietal, which deserves the beloved status it has long been accorded in Italy as well as the recent attention it is finally garnering abroad.
		In most Prosecco, the mousse (bubbles) is intentionally soft and non-aggressive, to heighten rather than mask natural fruit flavors.
		Prosecco also provides the sparkle to any evening get together or romantic interlude, so whatever your fancy, the Nino Franco Rustico provides the perfect companion to all of those events and more.
	www.winemonthclub.com /newsletters/vol7no11.htm (3888 words)

	BISOL, finest Prosecco of Valdobbiadene since 1542
		One part of the house is stilled used to dry the Prosecco grape which will be used to produce the famous: Prosecco Passito Duca di Dolle.
		The “Foresteria Duca di Dolle” is a beautifully restored monastery and farmhouse, property of the Bisol family, grape growers and producers of the finest Prosecco of Valdobbiadene since the 1542.
		It is a special place for the wine and food lover, who is able to appreciate the fruit of this rough and generous territory: an extraordinary wine.
	www.bisol.it /eng/foresterie_rolle1.htm (362 words)

	Epinions.com - Prosecco: The Naked Truth About Venice's Most Popular Wine!
		Prosecco, a sparkling white wine produced in the Veneto region, is the white wine of choice in Venice.
		For those without an insider connection, the good news is that in the last couple of years prosecco has become much easier to obtain in the States.
		A silken smooth concoction of peach nectar and prosecco, it's one of the reasons that stars, counts and countesses stand in line on Friday nights to get into Harry's.
	www.epinions.com /content_1602592900 (594 words)

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