If you are a lover of the bubbly, you have probably been told the difference between Champagne and Prosecco. You also probably already know that anything made outside of the French Region of Champagne is called sparkling wine. Prosecco obviously cannot be champagne since it is made in Italy. After years of tasting, I have come to the conclusion that Prosecco is my drink of choice.
Like champagne, real versions of Prosecco are produced in a specific region of Italy called the Veneto region. Prosecco is slightly lighter and generally sweeter than champagne. Prosecco is fermented twice in the modern Charmat method in large stainless steel vats. Champagne is fermented in the Champenoise method where the second fermentation takes place in the bottle.
Because Prosecco is processed using the Charmat method, the wine tends to keep its light freshness because it does not need to age like Champagne. Prosecco is for every day drinking. It compliments a wide range of food from appetizers to fish and even some meat dishes. Prosecco is moderate in alcohol usually around 11%, which is lighter than many white wines. For more on the wonderfully refreshing wine that will please any pallet, visit http://www.wineloverspage.com/italwineguide/prosecco.phtml
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