A rosé by any other name…..
Blinded by my enthusiasm for a new way to pleasantly pollute Prosecco, (http://wp.me/pfkhI-2Z), I overlooked one little detail. Prosecco can’t be pink. Or, can it be?
Names and definitions are no small matter in Europe, especially when tied to food, wine and their place of origin. With some justification. Just as the best parma ham is from Parma, as is the best Parmesan, you would expect the same with wines. The French spend a lot of time, money and political clout assuring that cognac and armagnac come from the regions that bear their name, and Champagne from any other place is not Champagne.
The Prosecco can get even more picky. Prosecco must be made from the prosecco grape varietal (with maximum 10% exception for three local varietals) and vinification, bottling and the sparkling process must all be carried out in only a few DOC towns.
In my defense, most of those criteria were satisfied. The producer, Val d’Oca (www.valdoca.com) is famous for its Prosecco. And, the Punto Rosa we drank Saturday night is a great wine to serve with a meal –– from start to finish. Paola and Carlo made sure it was flowing from the antipasto of abruzzese pecorino cheese with a selection of flavored honeys (green apple and lemon), all the way through to the little balls of fried dough filled with zabaglione (a pudding made with Marsala). Its perlage – persistent little bubbles – and slightly floral bouquet, never fought with the food on our plates.
So, I’m sorry I called it prosecco, but not that sorry. I realized my mistake looking at the label at dinner on Saturday, but the sense of guilt sliped away with every sip of Punto Rosa.
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