prosecco

A variety of white grape grown in the Veneto region of Italy.

The earliest documentation concerning the cultivation of Prosecco variety in the Veneto region dates back to 1754, with Aureliano Acanti, and to 1773, with Cosimo Villafranchi, who stated that the grape came from the Carso Triestino area, where there is a small town called Prosecco and where the Prosecco cultivars are still widely grown, under the name of Glera.

A dry, slightly sparkling Italian white wine made from that grape; also a geographical indication.

Prosecco is the perfect vehicle for the white peaches. Contrary to what most people think, Prosecco is not commonly sweet. While there are some sweet versions, more often than not Prosecco is dry with a touch of grassy character and citrus-like acidity.

‘Itʼs Prosecco, champagneʼs Italian cousin!’

Alternative letter-case form of Prosecco (“Italian sparkling wine”).

With its fresh flavor, pleasing bubbles and gentle price tag — it typically sells for $10 to $20 a bottle— prosecco has gained many fans worldwide. Global sales have been growing by double-digit percentages for 10 years, to more than 150 million bottles last year. […] A host of producers elsewhere in Italy and as far away as Brazil are trying to cash in on the drink’s newfound popularity. Because prosecco is the name of a grape, like chardonnay or cabernet, anyone can use the name.

When I was an 18-year-old concerned with getting as trollied as possible in the least amount of time and at little cost, I was drawn to sweetness, as many of us are when we’re younger, and most supermarket prosecco is rather sweet – even the confusingly named “extra dry” category allows for 12-17g sugar per litre.