The most exciting rumor? A Rosé Prosecco may be in the works!
For this 2nd Annual National Prosecco Week (June 3-9), the goal is to reposition Prosecco as a perfect meal accompaniment. Food pairings are what they believe will drive the business for 2019 and beyond.
Sponsored by the Prosecco DOC Consortium, masterclasses are being held in New York, Miami, Nashville, Los Angeles, and Seattle. There are also ‘Pizza and Prosecco’ events; a digital media and marketing program; and influencer activations.
The New York masterclass I attended was led by Elana Abt, Wine Director at Otto Enoteca Pizzeria. She was amazing!
Curiously, the event took place at a Lebanese restaurant (Ilili) versus an Italian one. As odd a choice as that appears to be, the food was delicious, and did indeed pair well with Prosecco. If I were in the Flatiron district, I would come back to Ilili for lunch or dinner. Their dip tasting was exceptional – I especially loved the Mouhamara. And the desserts were to die for!
The most important topics brought up by the attendees revolved around sustainability and whether the wines were organic. There is a lot of confusion about why a Prosecco, made with organic grapes cannot be categorized as an organic wine. Nobody had a solid answer.
Another sticking point, the different standards for organic certification between Europe and America.
All that confusion aside, we did learn that Prosecco sales are booming with production up over 100% since 2012.
Of the ten Proseccos we tasted, the one I will be ordering when out and about is the Torresella Prosecco DOC Extra Dry. It’s flinty and minerally, which is what I gravitate to in white wines. It’s from an area around Venice.
Scroll down for pics from the Master Class.
First Course – Dip Tasting
Hummus/ Baba Ghannouj/ Mouhamara/ Labne
Valdo Prosecco DOC Brut – 100% Glera grapes
- I rated this a 7 out of 10. Distinguished for its fruity taste.
Villa Sandi Il Fresco Prosecco DOC Treviso – also 100% Glera grapes
- Slightly less bubbly. Rated it an 8.
Second Course: Seafood Tasting
Yellowtail Sashimi/ Tuna Tartare/ Octopus
- La Marca is renowned for its exceptional marketing. Their website is considered one of the best in the industry for conveying a fun/cool cocktail vibe.
- Although it was supposedly perfect for the fish course, I rate it a 6. Too sweet, too bubbly.
Villa Degli Olmi Prosecco Extra Dry: Rate it 7.
Third Course: Salad Tasting
Lebanese thyme salad/ Fattoush Salad
Torresella Prosecco DOC Extra Dry
- From Venice/ Flinty taste/ minerally
- My favorite. It gets a 9.
Piera Martellozzo 075 Carati Prosecco DOC Millesimato Extra Dry
- Female producer in the Pordenone area.
- Too sweet and very bubbly.
- I rate it a 6.
Fourth course: Main Tasting
Lamb Makloubeh/ Branzino on a pita chip
Le Contesse Prosecco DOC Brut Single Fermentation
- Very bubbly and sweet
- I rate it a 7
Zonin Prosecco DOC Brut
- Largest independently owned winery in Italy
- I rate it a 7.
Fifth Course: Dessert Tasting
Ilili Candy Bar (delish!!)/ Ashta/ Pistachio Financier/ Lemon Kaffir Lime Semifreddo
Mionetto Prosecco DOC
- Very bubbly, sweet
- Rate it a 6
Genagricola V+8 Sior Sandro Prosecco DOC Extra Dry
- Largest agricultural company in Italy
- Rate it a 6
Prosecco is indeed growing in popularity. It’s a more egalitarian choice than champagne, and it is a good accompaniment for many meals (although not all, in my estimation).
Can’t wait for that Rose Prosecco!!
And congrats to the Prosecco DOC Consortium for this great nationwide activation – the masterclasses are brilliant.