Column: Whoa, Prosecco!


Commentary by Elizabeth Morse

Prosecco is a white sparkling wine made from Glera grapes in the Veneto region of Italy. While it bubbles like Champagne, the method used to make Prosecco is more affordable, which is passed along to you, the consumer. Because the wines are aged in large tanks, Prosecco bubbles are lighter and less intense than Champagne. They could even be considered “frothy.”

Prosecco is fruity and not terribly dry, which makes it a great match for spicy Asian dishes, fresh fish (think sushi) and fruity, summery foods like melon and berries. Give it a whirl with cured meats, too. A cold glass with spicy cappacuolo ham or prosciutto is a thing of beauty on a hot summer evening.

I personally enjoy the drier styles, but La Marca Prosecco is presently the nation’s leading seller. Although it is sweetish, it offers the delicious aromas of apples but tastes like white peaches and honeysuckle. It’s available pretty much everywhere for about $12 per bottle. The bottle itself has a pretty blue label that looks elegant on a table.

Nino Franco, Rustico Valdobbiadene Prosecco Superiore DOCG ($16-ish) is pretty close to perfect. It doesn’t break the bank, has a pretty, bright straw color and fruity, flowery tastes. A feminine style, with a delicate and soft texture. Dry.

And finally, my choice for a splurge bottle: Bottega Gold, Prosecco DOC Spumante Brut will set you back about $30. The bright golden-colored wine has tons of very fine bubbles. On the nose, you get a lovely, flowery perfume (think wisteria and acacia) with a bit of spice. A lively wine that tastes like a mouthful of green apples. Oh, and the bottle itself is a stunner. All gold. Saluti! (that’s “cheers!” in Italian).

Elizabeth Morse owned the Corner Wine Bar in Broad Ripple for nearly 20 years. She is a graduate of IU, a Hoosier chef, food writer, wine guru and Hamilton County Master Gardener who believes in supporting all things local. Morse has been a resident of Hamilton County for more than a decade. Check out her blog:                                                                                             


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