Prosecco Secrets 1: Bubbly and Sparkling

In an earlier post we promised to write more about the secrets of Prosecco. We could have asked one of our producers for help, but we would have end up with a 600 pages book. So, we will keep it short and simple focusing on the essential facts!

The Sparkles of Prosecco
In this first part about Prosecco we first discuss the variety in sparkles that you may come across; knowing about bubbles makes a lot of difference to you which Prosecco you choose.
When you browser a restaurant’s wine list or when you visit the Prosecco page of our shop, you may come across the terms “Spumante” and “Frizzante”.  Now, if you like your wine to be really bubbly and exuberant or just produce a nice little bit of sparkles that tantalise your taste buds, these terms can make all the difference in your choice of Prosecco.

Spumante
The Italian term “Spumante” litterally translated means “frothy”, but it is intended as “sparkling” or “fully sparkling”. Most Prosecco made in Italy nowadays is Spumante. 
All bottles of Spumante, Prosecco or otherwise, are sealed with the typical mushroom-shaped cork and cage like champagne, and the glass is of the thickest and heaviest type.
These “heavy-duty” implements are absolutely necessary as the pressure in the bottle is the same as in a double-decker bus tyre; don’t underestimate the power of the bubble! For instance, both the Vettori  Proseccos in our shop are Spumante type.
Sadly, the more elaborate closure, the heavier bottle and its transport costs, not to mention UK’s duty on any wines with a mushroom cork (£2.16 a bottle!) make Spumante wines that little more expensive. For a good cause we say, but also be aware of the cheap stuff; £2.16 on a £5.99 bottle of bubbles, with closure, glass bottle and transport cost being the same for everyone, should make you think about the quality of what’s left; the wine itself!  Just read our article about the Real Cost of Wine for more… horror!

Frizzante


NV Prosecco IGT, Riondo

 “Frizzante” can be translated as “effervescent” or “lightly sparkling”.  A very good example is the NV Prosecco IGT, Riondo. As the pressure is considerably less in these bottles, normal thickness/heaviness glass and a simple cork aided in place with a little string, are normally used for Frizzante wines.
In fact Prosecco Frizzante in Italy is often referred to, in a non-official way, as Prosecco “Spago” (“string”).

How to spot a Prosecco Frizzante or Prosecco Spumante?
So, the tip to spot at a glance if a bottle of Prosecco is either Spumante or Frizzante, it is simply to look at the cork:
• Mushroom-type & cage – Spumante
• Normal cork and string, Frizzante.
It is that simple.

Prosecco Tranquillo:
This still version of the Prosecco is not well known in the UK and you will not often see it in a restaurant wine list.  An example of the Prosecco Tranquillo is made by Colvendra

How do they compare when drank?
With Prosecco Spumate, the intensity of the bubbles makes it drinkable at a colder temperature and some say it also makes it more zesty and thirst-clenching than the Frizzante variety. Having said that, if you enjoy Prosecco Frizzante at a slightly less chilled temperature, it can produce creaminess and a finishing similar to Chardonnay Champagnes and Cremants.

Prosecco getting and staying bubbly
The bubbles contain the natural gas Carbon Dioxide that develops naturally in the second stage of the fermentation process. This is the same gas that is – artificially – added to fizzy drinks so, although needless to say, it is totally harmless.
The age, ripeness, acidity and sugar levels of the grape influence the sparkles as well as the amount of yeast and sugar (sometimes called ‘Price de mousse’) added during this second stage of fermentation.  
The last factor influencing the bubbles is the glass in which you serve the Prosecco.  There are special Prosecco tulip-shaped glasses that let escape the gas/bubbles in the most optimal manner for Prosecco.

Trivia fact
Did you know that although the bubbles in sparkling wine contain gas, this alone cannot make a wine… bubble? It is only when the Carbon Dioxide molecules come into contact with the impurities on the glass’ surface, that a chemical reaction occur and the bubbles are produced.If you were to pour any sparkling wine in a fully-sterilised glass, absolutely clean of all impurities on its surface, well… it wouldn’t sparkle at all!

And with this dinner-party “cracker” we thank Stephen Fry and the BBC show QI for reminding us of it and we salute you until next blog:  Prosecco Secrets: 2. Region and Denomination


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