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Wine of the Week: Vado Prosecco Superiore-$21.49

Dwight Casimere | 8/24/2017, midnight
Labor Day 2017 is just a few days away (Monday, Sept. 4). It's a great opportunity to both toast the ...

Labor Day 2017 is just a few days away (Monday, Sept. 4). It's a great opportunity to both toast the end of summer and great your best friends and family members to a real treat; Valdo Prosecco Superiore ()$21.49), straight from the birthplace of Prosecco, the Valdobbiadene located near the city of Treviso, in the Veneto wine growing region, located in the Alpine-Dolomite mountain range. If  you were to fly there, you'd probably land in Venice and get there by train or car through some of the most beautiful mountainside vineyards imaginable. The sparkling wine is made from %100 Glrea grapes, the white wine variety that is native to the region. Once called the prosecco grape, it was changed back to its original name Glera, to avoid all confusion. So many countries were claiming the name prosecco and using any number of local and international grape varieties in the process, that government officials in the Italian region decided to clarify things once and for all. Prosecco is from northern Italy and the true processo grape is the Glera grape.

The proof is in the bottle, a crisp, fruity, sparkling wine that isa beautiful yellows straw color with the fragrance of delicate white  flowers and opulent flavors of ripe, white peaches and hints of  tangerine or naval oranges and banknotes of honey and a hint of fresh rosemary or thyme. Its great as an aperitif to serve to your guests as they arrive for your garden cookout and its delicious flavors will take them right through the meal from fresh fruit and garden salads, to barbecued shrimp,grilled fish and succulent leg of lamb swathed in olive oil and rosemary or ribs marinated in fresh femmel and smoked slowly over ashy white coals and charred hickory chips. Save a bit for a final toast with s'mores done on the grill or chunks of fresh fruit put on a skewer and roasted over the dying embers of the coals and served with soft vanilla ice cream and whipped cream. There's no better way to say goodbye to summer with a flourish.