Ready for a bit of terminology? In the world of sparkling wine traditional method and tank method fermentation are the most common ways to intensify and stimulate bubble action in wine through secondary fermentation. It's not quite so simple, but it is generally fair to associate traditional method with Champagne and tank method with Prosecco. Tank … Continue reading Charmat Method
The Veneto is the largest wine producing region in Italy. The region tops Tuscany in wine production and, alongside Milan's Lombardy and Turin's Piemonte, is a powerhouse of the industrial and industrious North. Experts regard Tuscany, Piemonte and Veneto as producing the highest quality wines in Italy, but Veneto's wine-prowess is popularly overlooked within Italy … Continue reading Veneto’s Industry
One of my favorite Proseccos is the humble Spago. The word spago means 'string' and refers to a small string along the neck to hold in the cork. For me Spago represents a rustic informality that matches the playfulness of a wine that's for everyday enjoyment. The string is hand-tied, by the fast fast hands of the Veneto's … Continue reading Spago
Sometimes Prosecco doesn't have bubbles. It's still Prosecco, it's just still Prosecco. It's typically called tranquillo and you'd be right to ask, 'what's the point of prosecco without fizz?' Zero-bar tranquillo, first and foremost, is cool because it's a way to focus on the character of the Glera grape as it was enjoyed for centuries … Continue reading Va Tranquillo…It’s Still Prosecco!
I'm not immune to the charms of Wes Anderson's Grand Budapest Hotel or for that matter Stefan Zweig's The World of Yesterday, but I'm also not an Austro-nostalgic fighting for the return of the Südtirol to Vienna. Turbulent histories have marked Italy's eastern vineyards, inviting comparisons to France's Champagne region, since somehow the celebratory bubbles … Continue reading Vines of a Lost Emprie