Must-Try Wine of Week: Adami Prosecco

The body that represents Prosecco producers from Northern Italy’s Veneto and Friuli Venezia Giulia regions reports a remarkable 33.5 percent leap in wine export volume to the U.S. in the first half of 2014. Its popularity is attributable to its appealing floral and fruity aromas, dry and gentle flavors, freshness, bright acidity, lower alcohol (about 11 percent ABV), and budget-friendly pricing (about $10 to $25 retail).

Prosecco is a white sparkling wine made from glera grapes with occasionally other white grape varieties included. It is produced by what is known as the Charmat method in France and Metodo Italiano in Italy. The secondary fermentation takes place in stainless steel pressure tanks to avoid the yeast aromas associated with fermentation in bottle as in methodé de champenoise. Production is less expensive and quicker, insuring that the Prosecco is always fresh and crisp.

The name, Prosecco, is derived from the Italian village by the same name, where the grape may have originated. Since 2009, the Italian government has decried that Prosecco is not the name of a grape variety but a geographical indication. The Prosecco region is about 100 miles by 50 miles in size, with 4,400 growers. The area is analogous to the Champagne region of France, with true Prosecco only originating from this specific, designated region. Prosecco has been protected as a Designation of Origin (DOC) since 1969, and in 2009 some limited production areas received Controlled Designation of Origin (DOCG) Status. These designations guarantee that the wine producers follow strict regulations that ensure the wine’s authenticity.

For more than 90 years, Adami has been producing only Prosecco, both Valdobbiadene DOCG and Treviso DOC. Exclusively focused on quality, Adami is a specialist in Prosecco in its various interpretations. Ninety secondary fermentations are performed over the course of a year, insuring that its sparkling wines are always fresh. The offerings vary in vineyard origin and residual sugar, with the driest labeled Brut, Extra Dry, and Dry.

I recently tasted through five of the most popular Adami Proseccos with the company’s representative Enrico Valleferro. All are superb examples of the genre with subtle differences, but each showed the typical “fruit salad” aromas and flavors of Prosecco such as lemon, pear, apple, banana, peach, and mango along with notes of spring flowers such as wisteria and acacia (think “spring in a glass’). The wines are lively and effervescent with crisp, clean finishes.

Adami Prosecco should be drunk chilled, and as young as possible, preferably in a white wine glass (not a flute, which is not wide enough to express all the wine’s aromas and fruitiness). It is ideal as an aperitif for every occasion, but can be enjoyed throughout a meal. The Brut goes well with risotto with vegetables, white meats, and sole, the Extra Dry with appetizers, raw fish, and shellfish, and the Dry with fresh fruits or pastries at the end of a meal.

Look for Adami Prosecco at Orange County restaurants including Cucina Enoteca, Gabbi’s Mexican Kitchen, and The Winery, and retailers including Hi -Time Wine Cellars, The Wine Gallery, and Best Wines Online.

 

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