Valdobbiadene is located in the province of Treviso (Veneto). Veneto is home to not only to the world famous Amarones and Valpolicellas but also to the ever-popular libation of countryman and tourist alike, Prosecco. Specifically, Prosecco Conegliano Valdobbiadene and even more specifically Prosecco Congliano and Prosecco Valdobbianene, a dry appley crisp sparkler made from the grape Prosecco, now known as Glera. Glera is an ancient white grape variety; one whose name can be traced back to the writings of Pliny the Elder. By the 1700s, the grape had become synonymous with the Friulian town of Prosecco, the location of its supposed origins.
While the DOCG rules of Prosecco Valdobbianene permit the use of the “metodo classico” (or the Champagne Method), the common production method here is the Charmat process in which the bubble that causes the second fermentation occurs in enclosed stainless steel tanks. The secondary fermentation time is shorter with this method, producing a fresher, crisper product meant to be consumed right away. The use of this less expensive process is reflected in Prosecco’s affordability on wine lists and sticker prices alike. This does not imply that Prosecco is not of great quality; many are producing good, if not great, wines. Some of the finest Proseccos are from the DOCG of Cartizzi, situated in the steep hills between Santo Stefano and San Pietro di Barbozza. The grapes are permitted to hang on the vine a little longer, allowing for some natural drying to occur. The result makes for a richer, more aromatic Prosecco. Producers worth seeking out are the nearly century and a half old Bisol Winery, as well as the cru quality wines of Adriano Adami and Nino Franco.
With its cheerful effervescence and citrusy acidity, Prosecco can be enjoyed in a number of ways. It can be quaffed on its own or in such cocktails as Bellini and Aperol Spritzes. With food, Prosecco’s versatility can satisfy at any point in the meal. Its high acidity allows it to cut through the richest of foods and the sweetest of desserts. Classic pairings include seafood, softer side cheeses and cured meats like Prosciutto and Salumis. Prosecco is also thought to pair well with spicy Asian dishes, as it helps cut the heat while allowing the flavors to shine through. It even works well with your popcorn on movie night.