Prosecco consumption is on the rise. Here are three varietals to look out for and what to pair them with.
Last year, Prosecco consumption in the US grew a whopping 36%, while Champagne only saw a growth of 8%. Americans like their bubbly and it looks like they’re ready to try something new. Italy heard our cry for quality sparkling wines at a lower price and returned with their largest crop ever, producing 467 million bottles, 48 million of those making their way across the pond. That’s about 1 bottle for every 7 Americans.
Thanks to its higher quality and coming in at a lower price point than Champagne, we can now enjoy Prosecco at breakfast (bring on the mimosas), lunch, and dinner.
To taste some of the high-quality varieties coming out of Italy, we turned to Zonin.
Glera and Pino Bianco Grapes
Glera and Pinot Grigio Grapes
With a blend of these two grapes, Zonin creates a sparkling wine that is the epitome of smooth. It’s mineral notes with hints of spices is the perfect way to take a simple cheese and charcuterie board to whole new elegant level. Or, if you need a sexy, cool wine to toast with, start here.
Glera and Pinot Noir
Known at Zonin as the Black Edition, this powerful blend is like an iron fist in a velvet glove, strong, but elegant. Notes of apples, roses, and warm spices grace the palate and notes. Serve a Prosecco blended in this style with heavier fish dishes, such as seafood cakes, or spicy sushi rolls.
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.