decades old or, as some feel, the English aren't
ready to drink champagne until it is dead). Prosecco
needs to be served cold. Surprisingly, there are
also non-sparkling Prosecco's available. Generally
it is served as an aperitif, a quick quaff before the
meal or with a light lunch in summer.
Prosecco works pretty much with anything
uncomplicated: burgers, simple fish, turkey
sandwiches, oreo cookies (why not?) and at anything
from backyard BBQs to wedding celebrations.
If more Prosecco was served and less Asti, the
cost would be cheaper, the guests happier and
there would definitely be fewer headaches the
following day. But Prosecco is not on a par with
French champagne or California sparkling wines or
arguably even Cava (the typical Spanish bubbly).
If you are compare it to Pol Roger, Mumm's,
Taittinger or Bollinger you will be disappointed. It is
more comparable to Portuguese Vinto Verde, the
light, slightly effervescent white wines that also are
inexpensive, summer drinks.
HYLAND
