Time and time again wedding clients wishing to marry in Italy want to know if it is possible to have champagne at their wedding and of course it is, however you may offend and upset most Italians as they do have their own champagne equivalent! Some hoteliers and restaurants will be more than happy to serve Champagne as if you view the drinks list, you will see that champagnes like Moet or Veuve Clicquot are relatively expensive in comparison to Italy’s Prosecco or Spumante.
Prosecco and/or Spumante, is Italy’s answer to French Champagne and we do recommend this drink for cocktails and canapés and for the symbolic cutting of the cake and speeches. The main thing however is not to “overdose” and to use it at special times within the event. So read on and learn more about this wonderful sparkling wine.
The grape, is grown mainly in the Veneto region of Italy, this of course does not make it less expensive if your wedding or holiday takes place in the Veneto. This is a dry sparkling wine and it is the main ingredient used in the Bellini and the Spritz cocktail and it also sometimes replaces champagne in cocktails like the Mimosa and you will also find Prosecco in the mixed drink Sgroppino (further details of these drinks and their ingredients will be provided as you read on.....
The largest importer of Prosecco who was also responsible for the popularity of this drink outside Italy, is Mionetto and this drink has risen sharply in popularity and is slowly taking over from Asti Spumante which had a complete hold on this market before 2000. Within Italy, Prosecco is protected as a DOC and from this year onwards, it will be promoted to DOCG status. Prosecco is made using the Charmant method which allows the wine to go through the second fermentation in pressurized steel tanks rather than in individual bottles. This method makes it cheaper to produce but also preserves the freshness, flavour and yes… the “youthfulness” of the drink.
Prosecco is not champagne but when served chilled it does play wonderful games with your palate. Also the beauty of this sparkling wine is that you can compliment it with sweet cherries in the glass to add a little touch of sweetness or strawberries…. This adds to the colour of the wedding set up. Prosecco also comes in a Rose’ if you really want to go overboard with the colours of your wedding, however I suggest that we concentrate on flowers and table settings to expand on the colour ideas !!! It is important however to consider the versatility of this drink and also the effect on your pocket when comparing it to French Champagne bought in Italy.
Personally I would recommend the more expensive Prosecco as with everything in life, you get what you pay for. Bisol, Frozza and Mionetto are amongst the best producers of Prosecco…..And for a Prosecco to be a "true", it should be confined to a specific area, the steep hilled villages surrounding Conegliano and Valdobbiadene which is basically the Veneto region. The areas have grown from a sleepy agricultural area, to one of Italy’s wealthiest enclaves, dotted with shiny new wineries and farmhouses which have been transformed into rustic inns to support a growing wine tourism trade. The very best Prosecco wines are labelled "Superiore di Cartizze" and come from a subarea within the Valdobbiadene. Prosecco is also known as Balbi, Glera, Serprina, and Tondo. If your prosecco is produced in Brazil or somewhere else apart from Italy, it should not be considered a Prosecco, and has not gone through the strict procedures.
To challenge the Prosecco and on occasions this will add a greater cost to the overall cost of your wedding reception, is the Spumante. In my opinion there is a similarity between the 2 in taste, however production is different. At weddings we do try to insist on the following: Brut Ferrari Metodo Classico from the Trentino in the far north. Ferrari was first produced in 1902 when Giulio Ferrari began a lifelong quest to produce the finest Champagne-method spumante wine in Italy. Twenty-eight year old Chardonnay vines are hand-picked from Ferrari's own estate, and the wine is vinified following strict Champagne-like conditions for production and ageing. There is great effervescence when poured and the aromas range from hints of apple and acacia, followed by aromas of banana, lemon, yeast, pear and grapefruit…Following closely and not behind as they both have a similar standing is Berlucchi. Berlucchi utilises Chardonnay, Pinot noir, and Pinot blanc for the Cuvée Imperiali Spumanti, with each sparkling wine demonstrating its own unique personality and sensory qualities. The “liqueur de tirage,” a syrup of special yeasts and sugar, is then added, and the cuvée is bottled. In the cellar’s darkness the yeasts transform the sugars into alcohol and CO2, the second fermentation that gives sparkling wine its lively effervescence and an additional degree and a half of alcohol.
At least two years of ageing on the yeast follows, while the wine slowly develops those distinctive aromas of yeast and crusty bread. Riddling then concentrates the spent yeast, which is finally disgorged. In the disgorgement process, a bit of wine is frozen in the neck of the bottle to capture the yeast remains, the metal cap is then removed, and internal pressure (six atmospheres) expels the ice and sediment, with the wine now perfectly clear. The bottle is now topped up with the “liqueur d’expédition,” or dosage, a mixture of vintage wine and cane sugar. It then receives the distinctive champagne cork, securely fastened with the wire muzzle, and is ready to spread joy.... and oh what joy!!!!
Other drink considerations post-ceremony using Prosecco as your base:
We will start off with the Bellini cocktail: This was a famous luxurious cocktail which was invented at Harry’s Bar in Venice in the early 30s. A “true” Bellini is a peach puree which is placed into a chilled champagne glass and the glass is slowly topped up with champagne stirring as the champagne is being poured. Ideally, there should be one third peach puree to two thirds champagne. You should serve immediately. However we are not using Champagne but Prosecco like the Venetians. Of course the Bellini is now used for a range of other drinks… there is the Bellini with champagne and Peach Schnapps, Bellini Martini with ice cubes, vodka, peach schnapps, peach nectar and a lemon twist (peel), then there is the Mango Bellini – With mango juice and topped with champagne. Stir gently and garnish with a slice of mango. Speak to the barman at Harry’s Bar in Venice about the recipe for Bellini, and he will say: One third fresh peach juice and two thirds chilled Prosecco sparkling wine. Make sure to pour the peach juice into the glass first ! We now move to the other prosecco cocktails.....
The Mimosa: Simplicity. Again the Italians use Prosecco. Two parts of thoroughly chilled orange juice combined with three parts Prosecco. Often the drink is served in a tall champagne flute.
The Spritz: Well known in Venice and here the cocktail hour usually focuses around this specific drink. The drink is based on either the manly Campari or the feminine Aperol. Prepared in a wine glass with ice. Add Prosecco, a dash of Soda and top with Campari or Aperol and you can then garnish with a slice of orange.
The Rossini: Strawberries and sparkling wine and served chilled.
And finally before I turn you all into major alcoholics….. there is the Sgroppino, however I think this may put all your guests in a coma and you may want to consider this as an open bar possibility for the evening? Another Venetian invention, blend vodka (chilled vodka) lemon sorbet, ice and 1 cup of chilled prosecco for 20 seconds and serve in a champagne flute sprinkled with mint…….
I hope I have given you a little bit of an insight into Prosecco, however if you wish to learn more about this "special" product, here is a web site you should all go and view http://www.prosecco.it/
Enjoy......
