The Best Way To Celebrate Prosecco Week Is With A Virtual Tasting

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We may still be inside, but that won’t stop us from celebrating some of our favorite holidays. This week from is the third annual National Prosecco Week, held from July 20-26, 2020, is going digital! What’s a better way to host a prosecco tasting to educate yourself on, how to identify authentic Prosecco and the many different ways to enjoy it. Hosted by The Prosecco DOC Consortium we were able to have a virtual tasting ourselves and below are our notes on what to serve, and what to expect.

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Hosted by certified Sommelier and Wine Director at Gary’s Wine & Marketplace Brooke Sabel, we were able to try 7 different Prosecco’s ranging from a Brut to Extra Dry we learned everything from taste to terroir, its origins and future - and provide recommendations on hosting, food pairings and serving suggestions to challenge misconceptions and offer inventive ways to enjoy the world’s most popular sparkling wine. 

Piera Martellozzo “075 Carati” Prosecco DOC - Brut

Trying the Piera Martellozzo “075 Carati” Prosecco DOC, I thought it was a good starting wine to begin with. With a wave of citrus coming from the glass I would characterize this as semi-sweet with strong notes of grape and apples. Very refreshing with the 90-degree temperature outside.

Villa Sandi “Il Fresco” Prosecco DOC Treviso - Brut

While the 075 Carati tasted of apple, this one smells like an Autumn apple harvest, green specifically. Noted to pair well with spicy food, you’d find some sweet & heat with this pairing. Perfect alone or with a cocktail.

La Gioiosa Prosecco DOC Treviso - Brut

This lighter prosecco shows more of it’s floral notes than the first two, almost with notes of grapefruit, it would pair nice with a seafood pasta dish.

Zonin Prosecco DOC - Brut

Zonin prosecco is where the flavors begin to change with a softer palate that isn’t too sweet. With a feinter smell on the nose, the afternotes are on more of a stone fruit, perfect pairing with a burrata side dish. Very mellow, will be something to try with frozen fruit mixed in.

Val D’Oca Prosecco DOC - Extra Dry

As we enter the extra dry section, my favorite, I note the crisp taste that the other’s didn’t have. The pale yellow prosecco, almost has a greenish hue with hints of citrus and even almond. I can imagine myself pairing this with on the beaches of Sag Harbor with a plate of crab cakes, or even just a lounging drink at home.

Blu Giovello Prosecco DOC - Extra Dry

Something I haven’t seen before was a nice screwtop prosecco, perfect for bringing into the park or the next time at Christopher Street pier. With my first sip, I notice how dry and yet citrusy it truly is. While I try this tasting with cheese, I truly wish I had sushi to accompany the Blu Giovello Prosecco DOC.

La Marca Prosecco DOC - Extra Dry

Last but not least is the La Marca Prosecco, was a great finishing drink. With a Tiffany blue label, I knew it couldn’t go wrong being someone who enjoys wines on the dryer side. This prosecco drew the best from all the other’s with separate notes of apple, citrus, and floral all together. While easy to say it would pair well with seafood or byitself, I can almost find it pairing best with a richer meal like pasta or a chocolate dessert.

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