(This article is sponsored by Prosecco Superiore D.O.C.G.)
There’s nothing quite like the sound of the cork popping from the bottle—especially at this time of year. In a “pop!” we instantly feel a release of pressure and allow ourselves to relax. It’s the signal to leave our worries in the old coffee mug on our desks, and indulge in a sip of cheer instead.
If we’re honest, we tend to like anything that’s gold, sparkly, and makes us feel good. But there’s something especially magical about the effervescence in a glass of Prosecco that instantly lifts our mood and—dare we say it—makes us feel bubblier socially.
Most recently, we find ourselves particularly partial to the frothy charms of Prosecco Superiore D.O.C.G., a special wine from the the hills of Conegliano Valdobbiadenea—a small area in the Veneto nestling between Venice and the Dolomites.
It is here, within the unique microclimate of the Treviso province, that the Glera grape has been cultivated, producing some of the finest Prosecco in the world. Since 1876, when Italy’s First School of Winemaking was founded in Conegliano, vine-growers in the area have been perfecting their craft.
And viticulture upon this hilly terrain is no easy task. With gradients of up to 70 percent, growers are forced to carry out vineyard operations almost exclusively by hand—a job that requires up to 800 hours of work per year. It really comes as no surprise then, that cultivating these vines is defined as “heroic”.
In the cellar, on the other hand, the Italian Method of re-fermentation in autoclaves—or large, pressurized tanks—make the bubbles spritzier, and is also to thank for Prosecco’s more affordable price point.
At around $20 a bottle, this is a little taste of luxury we can enjoy on a regular basis. In fact, we’re considering celebrating all of life’s little triumphs. And, if nothing else, saluting our wine heroes by indulging in a glass of the fruits of their labour, seems like the least we can do.
Be sure to look out for the fruity and floral notes from the Glera grapes, which you won’t find in its famous, French rival—Champagne. And to truly appreciate the lightness and delicacy of Prosecco Superiore, it should be enjoyed straight, but paired with foods that enhance the wine’s flavour and high-quality.
While it goes perfectly with the food of its origins, don’t be afraid to take advantage of Prosecco’s versatility—pairing it with pasta dishes, fish, poultry, and even spicy “fusion” cuisine.
We’ll be stocking up for 2018 and beyond. Thankfully, there are a number of acclaimed Prosecco Superiore D.O.C.G. wines available across the country, from British Columbia to Ontario and all points in between.
But if you’re already feeling a little jaded after the holiday festivities, how about we give you something else to raise your glass to? Prosecco Superiore D.O.C.G. will be at Vino in Villa in May 2018. This exciting annual event that takes place in Consegliano—a candidate for UNESCO world heritage status—and is entirely devoted to celebrating the wine, food, and terroir of the region.
Prosecco Superiore by name, superior by nature.
Looks like we’d better pop another bottle—in the fridge. Saluti!