Interesting article about Prosecco

[B_Davies]

I don’t trust “Grand Vin” actually anymore so Superiore might be a tough sell to skeptics like me.

[Oliver_McCrum]

I’ll take you up on that offer next time I’m in the Bay Area, Oliver.

You’re on.

Might be some Barolo in there too.

[mmarcellus]

I think them just calling the original hills DOCG Prosecco Superiore or something would make much more sense.

As per the article, the dissenters do want to use a name tied to the traditional region names, but they absolutely don’t want to use the “P” word.

“Call it Conegliano Valdobbiadene Superior Spumante, or some permutation thereof, as long as the wine was explicitly tied to its traditional, and inimitable, territory.”

[MChang]

I think them just calling the original hills DOCG Prosecco Superiore or something would make much more sense.

As per the article, the dissenters do want to use a name tied to the traditional region names, but they absolutely don’t want to use the “P” word.

“Call it Conegliano Valdobbiadene Superior Spumante, or some permutation thereof, as long as the wine was explicitly tied to its traditional, and inimitable, territory.”

Yeah that will really help their marketing…

[alan_weinberg]

https://www.nytimes.com/2021/10/01/world/europe/italy-prosecco.html

Are there $500 bottle of Prosecco?

I’ll sell you a bottle for $500.

made me laugh out loud and almost spit out my coffee.

[Vincenzo_Zaccaro]

I agree with you!
There are many good Prosecco produced in the areas suited to the cultivation of the Glera grape.
Obviously, as always, when demand increases, supply also increases to the detriment of quality.
If you are interested, I indicate an interesting article where we talk about Prosecco.
What is Prosecco
I like it a lot but I only drink quality products and pay attention to the sugar content to combine it with the right meal.
Furthermore, I categorically state that it should be served at 4 degrees centigrade otherwise the aromas and flavors will be altered.

[Otto_Forsberg]

@Chris_Crutchfield

Val-do-bia-den-ay.

A late reaction to this (read only now) but I guess a small guide to a more accurate pronunciation would be in place, as most people I’ve heard seem to pronounce the place like Val-dobbia-dene", whereas the name is believed to come from Val do (b)Biadene (evolved from old Lombard language, Val du Plavilis, ie. “valley of Piave”). That’s why the pronunciation is actually val-doh-be’ah-deh-neh, where the “ah” is a bit longer than just one short “a”.

[Otto_Forsberg]

Here’s a good example of how the locals pronounce it: How to Pronounce Prosecco Valdobbiadene? Italian Wine Pronunciation - YouTube

[Eric_Ifune]

I’ve had some fantastic Prosecco. For three years I lived 15 minutes away from Conegliano by the way. The best was made by the brother of an otolaryngologist I worked with. Still on the lees after 8 years. Better than most Champagne.

[John_Glas]

Any of that fantastic stuff make it to the states? Most of what I have tasted here is substandard.

[Eric_Ifune]

I’ve not seen it. The example I mentioned was made only for the family, but it shows the potential for serious producers.

[Guillermo_M]

@Otto_Forsberg

Here’s a good example of how the locals pronounce it: How to Pronounce Prosecco Valdobbiadene? Italian Wine Pronunciation - YouTube

This is why we have tilde accents in Spanish SMH

[Guillermo_M]

@Gregory_Dal_Piaz once wrote fairly highly of Col Vetoraz.

Col Vetoraz: In a class of their own

[PeterJ]

My wife loves Aperol Spritzes and she really dislikes sweet drinks. Usually made with cheap Prosecco.

[Otto_Forsberg]

@Guillermo_M

This is why we have tilde accents in Spanish SMH

This definitely helps a lot. Italian stresses are for the most part quite formulaic, but every now and then one comes across some weird curveballs. But then again, most - if not all - of these are not words from the common Italian, but words from local dialects (or even languages) which might or might not have ventured into common Italian vocabulary.

Probably the most helpful way of using accents would be if they were used when the pronunciation differs from the norm (like in Ruchè). Typically this kind of use is seen only in dictionaries, not in common written Italian.

[Guillermo_M]

@Otto_Forsberg

@Guillermo_M

This is why we have tilde accents in Spanish SMH

This definitely helps a lot. Italian stresses are for the most part quite formulaic, but every now and then one comes across some weird curveballs. But then again, most - if not all - of these are not words from the common Italian, but words from local dialects (or even languages) which might or might not have ventured into common Italian vocabulary.

Probably the most helpful way of using accents would be if they were used when the pronunciation differs from the norm (like in Ruchè). Typically this kind of use is seen only in dictionaries, not in common written Italian.

That’s how we use them in Spanish. Words are presumed to have a stress on the last syllable, unless they end in a vowel or an ‘n’ or an ‘s’ in which case the presumption is that the stress is on the next-to-last syllable. All words not following that presumption, get a tilde accent. As an exception, words following the convention that could get a tilde accent are those where the second vowel in a potential diphthong is the stress vowel and thus the tilde is used to signal there is no diphthong.

[Philip_G]

Having taken Spanish in high school, and in general probably more people in the US have taken Spanish vs Italian, this is what always throws me off when trying to pronounce Italian words. The emphasis is sometimes not on that second to last syllable like Spanish.

I’ve been picking up bubbles from this area with moderate success, a few very nice ones from Cartizze, but also a few clunkers. It’s usually decent enough to drink without adding any Kir, not too pricey to waste on folks who won’t appreciate something more expensive, and good for practicing your sabering skills

[Guillermo_M]

@Philip_G

I’ve been picking up bubbles from this area with moderate success, a few very nice ones from Cartizze, but also a few clunkers. It’s usually decent enough to drink without adding any Kir, not too pricey to waste on folks who won’t appreciate something more expensive, and good for practicing your sabering skills

That’s actually what I use Cava for.

I tried a higher-end Prosecco, namely the 2020 Adami Valdobbiadene Prosecco Superiore Asciutto Rive di Colbertaldo Vigneto Giardino (longer than German wine names and that’s saying something), and I liked it but it was still sweeter than I would have liked and, in truth, Cava has a better QPR, especially if you find on that doesn’t use Parellada in the blend (like Pere Mata L’Origen). – (EDIT: And there are some exceptional Cavas that can kick many a Champagne’s ass.)

That said, I’ve yet to try the Col Vetoraz offerings, and Greg certainly has his finger on the pulse of Italian wine.

[Jay_Miller]

@John_Glas

Any of that fantastic stuff make it to the states? Most of what I have tasted here is substandard.

I’ve posted about them before but Chambers brings in a lovely Prosecco from Il Fortunato. I originally bought it one summer when I was in the mood for an Aperol Spritz but it worked much better on its own.