Ep 378: Prosecco -- The wine, the region, and how to get the best bottles

<p><strong>Prosecco</strong> is not only Italy’s most popular sparkler, but recently it has surpassed Champagne to become the world’s best-selling sparkling wine. In this show we go over the details of the Prosecco region, the winemaking techniques, and I share the most important thing about the wine and how to get the best: the DOCGs that make way better wine than the cheap and cheerful stuff at the supermarket.</p> <p> </p> <p>By the end of the show you’ll understand why Prosecco shouldn't be compared to Champagne (spoiler alert – it’s not made the same and that’s on purpose!) and how to get better versions of what you may already be sipping!</p> <p><img src= "https://assets.libsyn.com/secure/show/45638/102_IMG_1403.jpg" alt= "" width="464" height="348" /></p> <p style="text-align: center;"><span style= "font-size: 8pt;"><em><strong>Photo Valdobiaddene, Unsplash</strong></em></span></p> <p> </p> <p>Here are the show notes:</p> <p><strong>Location:</strong> The Prosecco DOC is in North East Italy between the Dolomite Mountains and the Adriatic Sea. It spans four provinces of the regions of Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and 5 provinces of the region of Veneto (Belluno, Padua, Treviso, Venice, Vicenza). Treviso and Trieste can add the special titles of Prosecco DOC Treviso and Prosecco DOC Trieste given their historic importance.  Given the vast area the DOC covers (23,000 ha/56,000 acres) and the diversity of soil – from poor hilltops to fertile, loamy valleys and plains – it is difficult to name a single style of Prosecco. Climates also range –from cooler sites with mountain or marine breezes, to very warm flat areas that produce masses of grapes for industrial wine.</p> <p style="text-align: center;"><img style= "display: block; margin-left: auto; margin-right: auto;" src= "https://assets.libsyn.com/secure/show/45638/DOC.png" alt="" width= "500" height="324" /><a href="https://www.prosecco.wine" target= "_blank" rel="noopener"><span style= "font-size: 8pt;"><strong><em>Source: Pr