Prosecco

Prosecco – 12 Things Most People Don’t Know
By Lee E Brannon

12 Things You Never Knew About Prosecco

Prosecco is taking the wine world by storm and has been doing so for the last 10 years. Is there any sign of sales slowing down? Most definitely not! In fact, over the last 3 or 4 years sales of this amazing Italian sparkler have been increasing even faster year on year. Northern Italian vineyards just can’t grow enough of those Glera grapes.

But, whilst we can all see the immense popularity of Prosecco, with new brands appearing on supermarket shelves, in off licences and in online shops almost daily, so it would seem, how much do we wine drinkers actually know about the origins of Prosecco, how it’s made and even what it is? Well, this article aims to answer these questions and more by introducing you, the reader and dedicated wine enthusiast, to 12 things you never knew about Prosecco. All of the facts covered below will enable you to WOW your friends and party guests when you next find yourself pouring glasses of bubbly. So, without further ado, let’s get started:

1) A glass of Prosecco has fewer calories than a glass of wine

It’s true! Your average glass of red wine has around 125 calories and a glass of Prosecco has only about 90 calories. So, if you need to watch your calorie intake but you don’t want to knock wine on the head altogether, switch to Prosecco.

2) An occasional glass of Prosecco is actually good for your health

A number of health studies have been carried out into the potential benefits of drinking a moderate amount of sparkling wine with surprising results. These studies suggest that sparkling wine can actually help your heart by improving blood circulation through the alteration of how your blood vessels work. The polyphenols in the wine, which are antioxidants, increase the availability of nitric oxide in the blood which also helps control blood pressure. The polyphenols come from the grapes that the wine is made with and are also present in other fruits and vegetables. But, and make sure to remember this one, they are also present in chocolate! Before you get too excited, though, we must also remember “Everything in moderation”.

3) The origins of Prosecco

We all know it’s Italian, but where does it come from? The answer to this question is Northern Italy, specifically the nine provinces of Veneto and Fruili Venezia Giulia.

4) Drinking Prosecco lessens your risk of waking with a hangover

There are obvious limitations here, mind you! The point is that, unless you’re drinking a very sweet, budget Prosecco, sparkling wines are much less likely to leave you with a hangover after a few glasses. It’s generally lower in alcohol than most still wines but the fizz brings the feeling of indulgence in spades!

5) It’s less expensive than Champagne

OK, this one’s probably obvious to anyone who’s ever bought Prosecco and Champagne but the point is, that even though there’s a significant price difference between the two products, that indulgent feeling is most definitely still there. Many wine drinkers who are not wild about Champagne, and in fact many dedicated Champagne drinkers, would say that Prosecco has a broader appeal due to its lightness and fruitiness when compared with traditional Champagnes.

6) Differentiating Prosecco brands

As mentioned previously, most brands of Prosecco are made using Glera grapes exclusively. The particular qualities of a brand of Prosecco depend upon where those grapes were grown. Glera grapes grown on the lower slopes of a hillside have very different characteristics from those grown on the higher slopes in more minerally soil. Some brands also blend in small amounts of other grape varieties to introduce required tastes and bouquets.

7) A popping cork can fly at speeds of up to 25mph

Prosecco corks are very light and are highly unlikely to cause damage to the ceiling or the wall, but you do need to make sure no-one has their face in the expected trajectory of the cork and you should definitely aim away from your Mum’s best china!

8) There’s an Italian town named “Prosecco”

The name “Prosecco” is derived from the Italian village of Prosecco which is near Trieste in north-eastern Italy. Prosecco was first mentioned way back in the 16th century and the grapes used to make it were originally called “Prosecco” grapes. Nowadays these grapes are known as “Glera” grapes.

9) Not all Prosecco is sparkling

There are 3 different levels of bubbliness for Prosecco: Spumante, which is the most effervescent, Frizzante, which has a more gentle fizz and Tranquillo, which is a still Prosecco.

10) Prosecco is a genuine rival to Champagne

In 2013, global sales of Prosecco overtook those of Champagne for the first time. Prosecco outsold Champagne by 307 million bottles to 304 million and officially became the World’s favourite sparkler.

11) Bellini cocktails were originally made with Prosecco

Although many wine bar and restaurant recipes contain Champagne as the main sparkler in a Bellini, these popular cocktails were originally made with Prosecco and the balance now seems to be swinging in favour of Prosecco once more as it’s a less expensive and more widely appealing bottle of fizz.

12) The UK consumes more Prosecco than Italy

UK wine consumers drink almost 2.5 times the amount of Prosecco that the Italians drink. We also pay twice as much per litre. It goes without saying that the Prosecco market in the UK is huge!

So, there you have it. Go forth and amaze your friends with your newly acquired knowledge regarding Prosecco. It certainly seems that there are an awful lot of people talking about it at the moment!

Find out even more about Prosecco on the Premier Estates Wine website where you can buy a case or just a single bottle of our award winning Prosecco with free delivery.

Article Source: http://EzineArticles.com/expert/Lee_E_Brannon/2049518

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Lugana Wine Region

The Lugana Doc Consortium and Its Wines
By Elena Vairani

Lugana is the name of a magical land nestled within the ancient Quadrilateral defence system of the Lake Garda region, bordered by Sirmione and Pozzolengo north and south, Desenzano and Peschiera del Garda east and west (with Lonato del Garda being the firth town). The Lugana wine region encompasses two provinces (Brescia and Verona) and two regions (Lombardy and Veneto) in the morainic plain south of Lake Garda. The white, refined lakeshore native known as Lugana has an illustrious pedigree: although its origin was certified in the 1700′, the viticultural heritage of the area traces back to the Roman Empire. Its unique qualities originate from the beneficial microclimate of the lake, the local clay soil, and a particular variety of grapes named “turbiana” that make it full-bodied, age worthy, and grant it a floral and citrus bouquet. Today Lugana is one of the best-selling Italian wines on the market.

The Trebbiano grapes

Althought production standards foresee the presence of complementary varieties of non-aromatic white grape at a ratio of 10%, today winemakers in the area tend to make Lugana only and exclusively with trebbiano grapes.

This purist approach is possible thanks to a vine that proved to derive from this terroir resources beyond belief for any variety of Trebbiano. The current production standards include five different types of Lugana wine: the basic version, Superior, Reserve, Vendemmia Tardiva (late harvest) and Spumante.

Different types of Lugana wines

The basic Lugana is the driving force behind the entire appellation, its keystone, the quality control gauge for the appellation area: its production range covers almost 90% of the Doc. It’s colour is light straw-yellow with green re- flexes; its aroma is a delicate, subtle mix of floral and almond notes; its taste is harmonious, rich, defined, tight and luscious.

The Lugana Superiore was officially introduced in 1998, and in order to bear this label the wine must age or mature for at least one year after the grapes are harvested. Its profile is more variegated and complex: the colour has a more golden reflexes, with more articulated aromas, hints of wild herbs, chlorophyll, ripe apple, citrus (primarily mandarin), mixed with notes of filbert nuts or spices from the wood used in the aging process (ever less new and green these days, with greater capacity); its mouth feel has greater structure, supported by lively yet supple acidity crossed with a hint of minerals that confer to the wine a very subtle and intriguing “saltiness”.

The Lugana Riserva, introduced with the last revision of the production standards in 2011, is the natural evolution of the Superior: it must age or mature for at least 24 months, 6 of which in a bottle, has brighter colours, more evolved and complex aromas with smoky notes and balsamic reflexes, warmer mineral notes on the palate but otherwise just as enveloping, luscious, and persistent.

First introduced by the standards in 1975 the Spumante version represents a consolidated tradition instead. Today Lugana Spumante is produced using both the Charmat or Martinotti method – autoclave refermentation- and the classic method – bottle refermentation. In the first case, the organoleptic profile is simpler and crisp, with primary notes of citrus and a creamier, more luscious perlage, while in the second is more refined and complex, with a more elegant and dynamic bouquet and a more graceful, crackling perlage.

If you’re interested in Lugana wines, please contact us or visit our website.

Visit our website and you can find a selection of the best Italian wines: http://www.vinitaltour.com

Article Source: http://EzineArticles.com/expert/Elena_Vairani/2430666

http://EzineArticles.com/?The-Lugana-Doc-Consortium-and-Its-Wines&id=9733008

Primitivo

Wine Cellar Favorites
By Roxanne L Sisneros

Zinfandel, also known as Primitivo,is grown in Apulia, Italy. It is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. The grape found its way to the United States in the 19th century, where it became known by variations of the name “Zinfandel”, a name which is probably of Austrian origin.

Despite its popularity in California, Zinfandel is thought to have originated in Croatia. Recent research determined that Primitivo, a grape long grown in Southern Italy to produce full-bodied and fruity red wines, is actually Zinfandel.

The grapes typically produce a robust red wine. The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percent.

Red Zinfandel wines have been criticized for being too alcoholic, although modern wine making techniques have helped make them more enjoyable.

The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas.

Zinfandel is a classic wine of California

The red Zinfandel grape does will in warm climate regions. When fully ripe, Zinfandel grapes contain high amounts of sugar, which can be completely fermented to create a dry and fairly high-alcohol wine.

Zinfandel wine made in the traditional fashion may be unoaked and easy-drinking, or oak-aged and full bodied. Older versions can be particularly intense and rich. Expect flavors of black fruits and spice in all. The full flavors and bit of sweetness make Zinfandel a great match for grilled and barbecued meats.

Pairing Zinfandel with food!

Zinfandel wine is best when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb and more.

Pork

Beef and Lamb

Italian sausage

Spare ribs

POULTRY

A lighter Zinfandel wine is a nice choice for poultry and game fowl

Turkey

Duck

Quail

Pheasant

Chicken

PASTA

A Full Flavored Zinfandel wine pairs best with tomato-based dishes while lighter Zinfandels make an excellent wine pairing for creamy pastas.

Lasagna

Spaghetti

SEAFOOD & FISH

Pair Zinfandel with seafood stews and soups or grilled fish.

Tuna

OTHERS

Enjoy Zinfandel with bold, hearty soups, as well as your favorite kind of pizza!

Beef Stew

Chili

Pizza

HERBS

Black Pepper, Basil, Thyme, Italian Parsley, Bay Leaf, Fennel

CHEESE

Parmesan, Aged Cheddar, Aged Gouda, Asiago, Dry Jack

Please visit my blog “Fine Wines Worthy of Your Wine Cellar” at http://1p13.com

Article Source: http://EzineArticles.com/expert/Roxanne_L_Sisneros/1436663

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Wine Tasting 101

Wine Tasting 101: The 4 S’s

http://wwwthrivinglyapp.com

Michael Warner, CSW takes a look at the 4 S’s of wine tasting. Learn some great starting points togged more out of your glass of wine and enjoy it even more. Thrivingly is a new community focused network of classes, articles, how-to’s, discussion groups and more. Coming Soon.

More about Michael and DCanter
Michael Warner, CSW
Co-Owner, DCanter – A Wine Boutique
Website: www.dcanterwines.com
Twitter: @DCanterWines
Facebook: www.facebook.com/dcanterwines
Instagram: dcanterwines

MORE VIDEOS
MEDITATION – 10 Minute Mindfulness Meditation – http://youtu.be/tlSTYtDD2p4
MEDITATION – 10 Minute Body Scan – http://youtu.be/A8fbPuRs1L8

WINE TASTING – Wine Tasting 101: The 4 S’s – http://youtu.be/J1aHM5-HfgY
WINE TASTING – How to Choose Wine from the Label – http://youtu.be/oywFdiL4IzA

PILATES – Intro to Pilates Mat – http://youtu.be/ZwgftIAM9J8
PILATES – Pilates for Balance and Core – http://youtu.be/eBTrZqUzDXs

YOGA – 10 Minute Yoga Flow – http://youtu.be/gPd0yarDB8A
YOGA – Yoga for Flexibility and Mobility – http://youtu.be/DCAU96ZGaIY

Music by Chris Gordon, http://thesummercircuit.bandcamp.com

How to Taste Wine

How to Taste Wine Like a Pro – Wine Simplified

Expert sommelier and wine educator Marnie Old demonstrates how to evaluate wine using four senses–sight, smell, taste, and texture.

Learn how to detect dryness vs. sweetness, fruit flavors vs. oak flavors, and qualities like acidity and body.

This video is an excerpt from iPad/iPhone book “Wine Simplified.”

For more tips and tricks to navigating the world of wine visit: http://betterbook.com/wine

How to Taste Wine Like a Pro

How to Taste Wine Like a Pro – Wine Simplified

Expert sommelier and wine educator Marnie Old demonstrates how to evaluate wine using four senses–sight, smell, taste, and texture.
Learn how to detect dryness vs. sweetness, fruit flavors vs. oak flavors, and qualities like acidity and body.
This video is an excerpt from iPad/iPhone book “Wine Simplified.”
For more tips and tricks to navigating the world of wine visit: http://betterbook.com/wine
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