An orthodox Jewish reader who only drinks kosher wines recently brought this kosher wine to my attention. This sparkling wine is also vegan, and one I can recommend for the Jewish holidays.
Prosecco hails from the Veneto region of Italy, and is made from the Italian white grape known as glera. It is fermented by the charmat process, known as Metodo Martinotti in Italy, undergoing secondary fermentation in stainless steel tanks rather than individual bottles as is customary with vinification of French Champagne: Méthode Champenoise. Prosecco is intended to be drunk young, while it is fresh, usually in the spring and summer.
Deccolio Prosecco is lightly bubbled and refreshing with a touch of sweetness (it’s labeled “extra dry” which means it’s a bit sweeter than “brut,” which is the most dry). Aromas of cut apple, pineapple, honeysuckle, and peach leap from the glass, leading to vivid and crisp flavors of white peach, apricot, lemon-lime, apple, and honey.
Serve Deccolio Prosecco well chilled as a versatile accompaniment to many dishes, including Vidalia onion rings with a tangy Southeast Asian dipping sauce, chicken with a slightly sweet sauce of apples and white wine, poached salmon with basil butter, or most simply Cypress Grove Humboldt Fog cheese drizzled with honey. Deccolio is a perfect foil for the Rosh Hashanah classic pairing of apples and honey. And it can also be a welcome ingredient in the classic Bellini cocktail.
Deccolio Prosecco was a top summer wine pick at Whole Foods Markets, where it’s still available at $14. A Deccolio Muscat is also in stock.