Over the past few months, you may have heard some, or a lot of chatter about Prosecco. Not surprising because who doesn’t love a glass of bubbles , but its fairly new to the South African market so we need some answers.
So what is Prosecco?
Prosecco is sparkling wine made from the Glera grape variety from Italy. As with most other sparkling wine it has bubbles but the differences are in the region of origin, types of grapes used, flavours and methods of production. To get your palette salivating, we get the answers from Julian Naik of Spirits and Bubbles as he takes us through the makings of Calogera as part of your start to making it an anytime favourite.
Can you tell us a little bit about the type of grape/s used in the making of the Calogera…
The grapes used in Prosecco production grow in the region of Veneto, Italy. These grapes called Glera (previously called Prosecco) are a neutral tasting with high acidity impart notes of white peach. Grapes harvest is from August to late September.
What is the wine making process used in the production of this Calogera specifically?
The method of production of most Proseccos is the “charmat” method: the base wine is manufactured then goes into large tanks called autoclave. To begin secondary fermentation add yeast and sugar (called a triage) to base wine. The yeast eats the sugar to produce both carbon dioxide (carbonation) and alcohol. Filtered and bottled once process is complete. Typical grape picking to bottling takes about 30 days and is meant to be drank young while still bursting with flavours.
Can we refer to prosecco as “bubbly?”
Prosecco comes in 3 styles: Spumante (sparkling), frizzante (semi-sparkling) and tranquillo (still). All sparkling wines can be referred to as bubbly in reference to the fizz associated with the drink.
What is the level of sweetness of this prosecco?
The Calogera is extra dry. Extra dry usually contains between 12 – 17 grams of residual sugar (RS) per litre of Prosecco. The residual sugar, the remaining sugar that stays in the bottle after secondary fermentation or a bit of sugar added to the mixture prior to bottling. It has 14 grams of residual sugar per litre.
What flavours can we expect to taste when having Calogera?
A straw coloured appearance with tight perlage (fine and consistent bubbles). The nose has white peach, stone fruit and green apples which is typical of the Glera grape. The palate has a rich creaminess and delicate fizz with tones of white peach, apricot and mild acidity.
What kind of meal is Calogera most enjoyed with?
The versatility of Prosecco is also one of the biggest advantages of the sparkler.Serve with canapés (avocado, shrimp, mild cheese, salmon, cucumber, or Italian cured meat pair beautifully) or with your main meal (rich tomato pasta, grilled chicken or steamed fish). It cuts through the acidity of food due it’s wonderful balance and lingers in your mouth when paired with decadent food.
Can I make cocktails with this prosecco and do you have a recipe of your favourite one?
Yes, because of the somewhat sweet and very clean base of the Prosecco it is used to make a number of cocktails. Our favourite is the Carnival Salted Caramel Tequila sunrise mimosa:
1 shot of Carnival Salted Caramel tequila (available from us too)
1 flute of Calogera Prosecco
Top with fresh orange juice and 1 shot of grenadine
Garnish with a slice of pineapple and enjoy!!!
What is the cost and where can one purchase it?
The beauty of Prosecco worldwide is the price point. The value that one receives compared to other sparklers has resulted in it being the number one export out of Italy at the moment.
The price of the full range follows:
- Calogera Prosecco – R150 a unit (case of 6 available)
- Masottina Prosecco Superiore (Brut or Extra Dry) – R290 a unit (case of 6 available)
- Masottina Prosecco Brut Organic – R300 a unit (case of 6 available)
We supply a few niche liquor stores but the best way to place orders is to contact me directly:
082 562 6099
***Prices as at May 2018 and are subject to change