Prosecco Grape

Different wine-making techniques and different wine makers can create wines of widely varying styles from this grape. Therefore the profile provided is generic and represents the characteristics of the grape and not necessarily every wine made from it. Similarly, the food pairings provided are general and assume the typical style of wine traditionally made from this grape.
Food PairingsMeats & Seafood: Poached, raw, grilled, fried, baked or roasted fish, crustacean shell fish and fowl.
Sauce: au jus, white, chili
Cheese: Hard cow and sheep cheese
Other: Spicy foods and cuisines

Grape ProfileProsecco [proh-SEHK-koh] A white-wine grape that is grown primarily in the eastern part of Italy's veneto region. Prosecco is made into lightly sparkling frizzante-style, fully sparkling spumante-style, and still wines. Its reputation comes from the sparkling versions. The wines are crisp and appley and can be either sweet or dry. The best-known wines made principally from Prosecco come from the DOC of Prosecco di Conegliano-Valdobbiadene and are generally sold with either the name of Conegliano or Valdobbiadene attached. The very best Prosecco wines are labeled "Superiore di Cartizze" and come from a subzone within Valdobbiadene. Prosecco is also known as Balbi, Glera, Serprina, and Tondo. Made dry, off-dry and sweet.