Prosecco is a sparkling wine made mainly in the northeastern Italian region of Veneto, from a white grape called Glera. Lighter and friendlier than Champagne, it suits both a toast and a meal. Because the second fermentation happens in a tank (the Charmat method), the fresh fruit of the grape carries straight through into the bubbles.
What does Prosecco taste like?
Aromas of green apple, pear, and white flowers. Fine, gentle bubbles and a light, fruity flavor. The alcohol is modest, so it is easy and unfussy to enjoy.
| Attribute | Profile |
|---|---|
| Body | Light |
| Acidity | Medium |
| Bubbles | Fine and gentle |
| Style | Mostly dry (brut) |
| Serving temp | 6 to 9C (well chilled) |
What food pairs with Prosecco?
A classic aperitif. It cuts cleanly through the oil of prosciutto and cheese, and of fried foods like tempura and fritto. With Japanese food, it pairs well with sushi and salty nibbles.
How they enjoy it in Veneto: l'ombra and col fondo
Back home in Veneto, Prosecco and other wines are enjoyed casually in a small glass the locals call un'ombra (ombra). Ombra means "shade" in the Venetian dialect. The story goes that long ago, a wine seller in Venice's Piazza San Marco would shift his little cart through the day to keep the wine cool in the shadow of the campanile (the bell tower), and the name stuck. After work, locals hop from one bacaro (a small standing wine bar) to the next, sipping a glass with cicchetti (little snacks). This giro d'ombra (a wine stroll) is an everyday scene in Veneto.
There is one more thing you only find locally: col fondo (meaning "with the sediment"). This is the old farmhouse style of Prosecco, refermented in the bottle and left on its lees without disgorging, giving a faintly cloudy look and a firmly dry, bread-scented taste. Handed down for generations in the Conegliano-Valdobbiadene hills, it was formally recognized in the DOCG rules in 2019 as "sui lieviti" (on the lees). The first time I (Federico) drank it there, its bready aroma and bold dryness were nothing like the bright, easy Prosecco I knew. From a festive glass to a rustic farmhouse bottle, this is the real range of Prosecco.
How is it different from Champagne?
Champagne is bottle-fermented and complex; Prosecco is tank-method, fresh and fruity, and friendlier on price. For an everyday toast, Prosecco is the easy choice.
SWIRL's recommended Prosecco
From the Veneto producer Bosco del Merlo, the Prosecco Millesimato Brut, a vegan-friendly sparkling with fine bubbles and fruity charm.
FAQ
Q. Is Prosecco sweet?
A. Brut (dry) is the most common style, though sweeter styles exist. For food, brut is the most versatile.
Q. How does it differ from Champagne?
A. Different method (tank) and grape (Glera); it is lighter, fruitier, and more affordable.
Q. What is the serving temperature?
A. 6 to 9C. Best enjoyed while the freshly opened bubbles are lively.
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