For the month of October, my Wine of the Month choice is Ruffino’s Prosecco. The Clinton Wine & Spirits store carries this, and a few others, for $35.00 or less, which would place it at the top end of Billy’s price range. If you are not in the local area, you should be able to get the Ruffino at most wine/liquor stores, or one of several others in the same price range. This wine has become VERY popular in restaurants as an alternative to Champagne or “sparkling” wine. In fact, many bartenders are now “mixing” it in Prosecco cocktails, which are becoming popular with the 25-30 something crowd.
As was mentioned in a previous post, Prosecco is made from the Glera grape and comes almost exclusively from the Veneto region of Italy, which is just north of Venice. The “best” Prosecco’s are labeled Classico or Superiore, which might put them in Steve’s price range. According to the Oxford Companion to Wine (OCtW), Brut versions do exist, but more common are Extra Dry (with residual sugar of 12-17 g/l) and Dry (17-32 g/l). Additionally, international grapes such as Chardonnay, Pinot Bianco, and Pinot Grigio can be used in up to 15% of the volume to increase alcohol and/ or flavor. Most of the Prosecco you will find in the stores is Non-vintage (NV), so it will not have a date. This is also the case with most Champagne or “sparkling” wine, as it is blended from different years.
As far as tasting notes are concerned (aroma & palate), both from the Ruffino website & my own tasting notes; you will get apples, pears, and citrus, with slight hints of hawthorn, wisteria, and elder. It has a light body and smooth, almost effervescent finish. The bouquet is fragrant and intensely fruity. Ideal as an aperitif; it goes well with a variety of food, especially shellfish and white meat dishes. As long as it says Prosecco and D.O.C. on the label, you will be fine. Remember many are Extra Dry, so if you want “Brut”, you will have to look for it. Most wine stores will carry at least 2 or 3 brands right next to the Ruffino that are probably just as good.
That’s it for Blog Post #7. Next week will be another wine education post. Cheers!