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Prosecco: The Naked Truth About Venice's Most Popular Wine!Jun 01 '01 Write an essay on this topic.The Bottom Line A dry Italian wine not to be missed! While most of us think of Italian wine, images of blood-red chianti in wicker covered bottles comes to mind. While it is true that Italy produces some of the finest red wines in the world, the residents of Venice prefer wines a little more delicate and dry. Prosecco, a sparkling white wine produced in the Veneto region, is the white wine of choice in Venice. Light, refreshing and a perfect compliment to the small sandwiches and finger foods that compose the Venetian lunch, prosecco has had trouble finding recognition outside of its home region. So, what does this Venetian ambrosia taste like? The first thing that strikes the drinker is the light straw color and subtle bubbling of the wine. The nose is that of peach, vanilla and a slight touch of spice. Smooth on the tongue with a bit of a tickle, this is like no wine that you've ever tried before. Why It's A Hard-To-Find Wine While most popular and better advertised varietals have boomed in demand and distribution (look at any South African white wine), prosecco has managed to remain a well-kept secret that isn't being hyped in every foodie magazine and episode of Martha Stewart living. Instead, it has enjoyed (as always) a solid and upper-crust fan base who drink it religiously but don't think to share it with outsiders. Myself, I've found a great local provider of Nonino prosecco and I've kept my darn mouth shut about it. For those without an insider connection, the good news is that in the last couple of years prosecco has become much easier to obtain in the States. There are some solid imported brands, Gionello for example, which offer reasonably good Venetian proseccos in the $10-15 range. And the best part is still to come... Bella Bellini At Harry's Bar in Venice, one of the most famous bars in all of Europe, they make a magical drink. A silken smooth concoction of peach nectar and prosecco, it's one of the reasons that stars, counts and countesses stand in line on Friday nights to get into Harry's. If I love this drink so much, why haven't been making many Bellinis since I got back from Venice? It's simple, no easy access to the European peach nectar that makes Bellinis so special. I have abandoned hope of finding white peach nectar but have found that the imported French peach nectar sold bottled at Williams-Sonoma. If you can find fresh peaches that are well ripened in your grocery store, you can also puree` those and but the mixture with a bit of peach nectar. Either way, you're in for a treat! There are rumors of white peach nectar being sold at specialty markets in the States, and I search for it desperately as if it were the Holy Grail...and my quest has yet to be completed. If you do see white peach nectar buy all of it you see and call me immediately!!! Until then, here's my take on the Bellini: Makes enough drinks for two. Ingredients: 3 ounces peach nectar or 2 ounces peach puree` 12 ounces prosecco(This is a dry, sweet and effervescent Italian white wine that can be easily substituted with the champagne of your choice. Pinch of sugar To Prepare:In a martini shaker combine the ingredients with 4 ice cubes and shake well. Strain and serve, preferably in champagne flutes.  |
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