Bisol - Desiderio Jeio Prosecco Brut NV
Can we all agree on something? The Italians know how to eat. And they know how to drink. And they really know how to drink when they eat!
Yet, what is “Italian”? Good luck figuring that out. We all know now that the red-sauce dishes that grew popular in the US reflect the south-central region of Italy around Naples, yet there are at least 20 other distinct regions, each with their own unique foods and specialties. If that weren’t complicated enough, within those regions, there are sub-areas devoted to specific grapes. In fact, there are over 350 officially recognized grapes and upwards of 500 more that have been identified. Mix it all together and the head starts to spin. Most of us revert to the simple American approach, painting the food-wine pairing conundrum with a broad brush. Italian table red with pasta and pizza. Moving on…
Yet, I feel we miss an opportunity here. The small regional dishes and wines have been perfected over thousands of years. They are a match made on earth… for heaven! So I plan on exploring them a bit more for you. I hope you will join me…
Let’s start Prosecco. Which, of course, is the quintessential Italian starter. From the Veneto region of Italy, Prosecco is the very definition of an aperitif. And yet... it can be more!
The wine itself isn't that complicated... it's dry, crisp and clean; loaded with lemon and lime aromas and flavors along with a hint of spiced pears. Just the perfect amount of bubbly goodness to clean your palate between bites of sopressa, salumi, olives and other finger foods. Or just sip on a glass while you are making dinner. As the owner says:
"The power of Prosecco lies in its capacity to become, not a status symbol, but a lifestyle symbol.” Gianluca Bisol
So true, my friend, so true… you don’t need a party, or an excuse, to open a bottle of Prosecco. Why do you open one? Because it’s there… because it’s there! You deserve it! Just have one open in the fridge at all times. A glass after work, or while preparing dinner, and you’ll be wishing you were in the rolling hills of Italy in no-time!
Now... back to the original subject... making Prosecco a part of your meal, not just as an aperitif. I can't think of a better match than the traditional Treviso dish of Risotto with Red Chicory (aka radicchio or red endive). Click on the pic for a recipe!
Vinous Media: 90 Points
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