A fresh, dry, fruity sparkler made using the Prosecco grape. Simply a smart glass of fizz to be enjoyed at any time.
Drink now + 2 years
region of Italy
The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.
Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.
Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.
North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.
A rather neutral grape variety that has found its home in the production of sparkling or frizzante wines of Northern Italy, from whence it hails. It was formerly known as Prosecco, the name of the famous fizz that now dominates the sparkling wine hit parade. Even Pliny might have enjoyed a glass of Glera at some point as he refers to it as being rather good in some of his writings.
New study claims red wine drinkers earn more
Red wine drinkers earn more and are generally happier, while white wine lovers are more practical according to a new social study commissioned by French Wines with Style.
Cocktail of the Week: The Poinsettia
“The rising tide lifts all the boats.” ― John F. Kennedy
The 35th President of the United States of America, John F. Kennedy, was assassinated by Lee Harvey Oswald exactly 49-years-ago today and while his aforementioned declaration inevitably had far loftier and more pertinent intentions than our own, we wanted to revel in them nonetheless. So why not rejoice in the looming and hopefully happily lapping tides of a fun-filled weekend by pouring yourself a premature but no doubt well-deserved cocktail. CellarVie Wines’ Cocktail of the Week is the suitably festive The Poinsettia.
Hannan Meats’ Moyallon Guanciale wins top gong at Great Taste 2012
Moyallon Guanciale, a bacon style product revered by Italians but made with great dedication by Hannan Meats in County Antrim, Northern Ireland, was crowned Supreme Champion at The Great Taste Awards 2012, the annual food awards scheme which seeks out the very best tasting food and drink.
Champagne sales lose their fizz as austerity bites
In this encouraged age of austerity it’s not surprising that Britain is feeling the pinch after it emerged that sales of sparkling wine will overtake those of Champagne for the first time ever this year. Sales figures for Champagne have fallen by a third, while in comparison sales for sparkling wines such Cava
have risen by over 50 per cent.
The North East of Italy: Food and wine of the region
The North East of Italy includes the regions of the Trentino-Alto Adige, the Veneto, Friuli–Venezia Giulia and Liguria. All have similar themes to their cuisine but equally a tremendous amount of diversity. Polenta and rice are the staples of their diet and are incorporated into many of the dishes in each region.
The North East of Italy: The region and places of interest
The mountainous North East of Italy is largely saturated with some of the country’s most renowned and largest appellations despite the widely inhospitable terrain (only 15 per cent of the land in the valley of the River Adige can be cultivated). The vineyards of Friuli-Venezia Giulia, on the hillsides of the eastern corner and near the border of Slovenia, benefit from the contrasting airflows from the Alps and the Adriatic from the south. Veneto is Italy’s largest wine-producing region and home to Valpolicella DOC which is the second most important red DOC in Italy behind Chianti.
How to woo with bubbles: Champagne, Cava and Prosecco
A notoriously diminutive former Emperor of France once remarked that, “In victory, you deserve Champagne, in defeat, you need it” and while his insatiable appetite for bubbly was the stuff of legend, why shouldn’t we all embrace Napoleon Bonaparte’s joie de vivre? Usually associated with a celebration, the rapturous effervescence of Champagne and its less grandiose cousins Cava and Prosecco means there are bubbles for all occasions. For the discerning or indistinct drinker, for that annual jaunt to Wimbledon or a modest night in, all are catered for.
Salads & Vegetables
This wine will work very well with olives, asparagus, cucumber and most notably a salmon Caesar salad.
Fish & Seafood
Works best with lobster, crab and oysters but is also a great match with prawns and smoked salmon - you could even try it with sushi.
Pasta & Other Sauces
An earthy mushroom sauce or a buttery lemony sauce would complement this wine nicely.
Light meats would work well with this wine but you could also pair it with veal or duck.
Herbs & Spices
Mint is great with this wine - you can even pop a leaf in your glass to add another dimension - but it also works well with basil and coriander.
Strongly spiced foods will be more than this wine can handle so stick to the lighter flavours of Japanese cuisine.
Hard cheeses such as Parmesan and Gouda are well suited but goat's cheese will work equally well.