Italian Bubbles Rise to the Occasion
Move over champagne because Prosecco is taking over! This Italian style sparkling wine is considered to be the most popular in the world. In fact, in Australia, this wine has seen tremendous growth over the last three years which can be attributed to the wines light and delicate flavours, along with the growing popularity of prosecco cocktails such as the Aperol Spritz.
So how does Prosecco differ from champagne? First up it’s the grapes. Prosecco is made from the Glera grape, which comes from the Veneto region in North Eastern Italy. Secondly, it’s about the bubbles. Champagne utilises a method called bubbles on masse which involves the second fermentation of the wine taking place in the bottle, whereas Prosecco such as Zonin Prosecco Cuvée 1821, the second fermentation takes place in a large pressurised tank. This process is faster but also results in lighter bubbles and different aromas, which makes prosecco much lighter and easier to drink.
Zonin Prosecco Cuvée 1821 features notes of pear and apple with a subtle mealy nuttiness across the nose. On the palate, this sparkling wine offers a luscious mouthful, which is dry and clean, with crisp green apple elements and a slight citrus note. Zonin Prosecco Cuvée 1821 is a dry and fresh style prosecco, perfect for consumption on a warm sunny day, or whenever there is a need for celebration (weekends, public holidays, barbeques and the list goes on).
Nothing reminds me of an Italian summer getaway than a Campari Spritz. Here’s how to whip up one of my favourite cocktails using Zonin Prosecco Cuvée 1821.
- 2 parts Campari
- 1 part Soda
- 3 parts Zonin Prosecco Cuvée 1821
1) Pour all ingredients directly into a wine glass.
2) Garnish with a slice of orange.
Alternatively, switch out the Campari with Aperol to create an Aperol Spritz.
Look out for the new elegant Zonin Prosecco bottles in-stores boasting an exquisite teal blue and platinum silver muselet. Zonin Prosecco is available from Dan Murphy’s and BWS RRP 13.99 AUD.