Prosecco is to the Italians what champagne is to the French (sans the pricetag). At a recent masterclass hosted by Brown Brothers, I learnt a thing or two about the sparkling elixir; most notably that you don’t have to be a master of wine at all to enjoy it. Here’s a few things you should know about Prosecco and how to buy a good bottle this Summer;
– Prosecco is the traditional ingredient in a Bellini (which in my opinion is possibly the best way to start your day).
– A good bottle should only set you back about $20.
– Australian Prosecco is made from the same grape variety and with the same method as the Italian’s version (however they are only allowed to call wine from a certain region Prosecco; advantage us).
– Prosecco is typically dry and citrus-y; so suited well to the summer season and daytime drinks.
– Choose Prosecco grown in a cool climate at high altitude.
– Small bubbles are always better.
– Vintage is not applicable, Prosecco is intended to be enjoyed while young.
– Don’t think about it for too long; just drink it!
If all else fails traverse along our very own “Prosecco Road” in the Kind Valley to find a favourite. Roadtrip anyone?
Above: Trocadero provides a visual argument for sipping Prosecco all the way from breakfast to dessert.
