Prosecco gets serious?

Prosecco is my favorite sparkling wine. Which is not to say that I think it's the best sparkling wine there is (there's no serious competition for that crown), but it is the one that I have the most affectionate regard for (as opposed to Champage, which I respect the most). Nonetheless, I've always felt that the best Prosecco compares favorably with NV Champagne. So, I just stumbled upon this interesting article, suggesting that Prosecco may be on its way to becoming a more serious sparkler (or at least the best ones are):
http://articles.sfgate.com/2010-05-09/f ... ris-hilton

I didn't know that Conegliano-Valdobbiadene had been upgraded to DOCG, and thus happy to see that it's getting the recognition it deserves.

Ryan, Hi.....

I'll be the first to admit that Prosecco is much more palatable today than it was 5, 10 and even more years ago. As to "serious", I wonder. First of all Prosecco (of which 150,000,000 bottles are produced annually) is made by the Charmat method (second fermentation in stainless steel vats unlike the method Champenoise where second fermentation takes place in the bottle). Second, although the grapes used in making Champagne are truly noble, those used in Prosecco are a long ways from nobility.

Indeed some fun and good Prosecco wines are to be found but I wonder if even those do not stand in the shadow of better Cava, that made by the Champenoise method and using Xarello, Macabeo and Parellada grapes. On an entirely personal basis, given the choice I go (in this order) Champagne, Cava and only then Prosecco.

In defense of Prosecco, however, and indeed even Prosecco that comes in 330 ml. tins and is meant to be consumed through a straw, I will say that any company that uses a nude Paris Hilton in their advertisements cannot possibly be all bad.

Best
Rogov

As to the advertising photo in question:

Paris Hilton.jpg

I've been to some tastings and master-classes organised by the Conegliano-Valdobbiadene consortium and have been much impressed; definitely a different league from the bottle of Prosecco we have with lunch on Lake Garda.

It's quite a change -- they've claimed the name of a grape variety (Prosecco) for themselves and their wine and now wines labelled as Prosecco will have some regulations controlling what is in the bottle and how it got there.

Already a consignment of a pink Italian sparkler sold in Marks & Spencers under the (I think rather clever) name Rosecco has been impounded by Italian authorities, and Paris Hilton's can has had to drop the word prosecco.

Before, since Prosecco is the name of a grape variety, anyone could label a wine made from that grape as Prosecco.. (and why not?).

I visited two wineries in Australia growing Prosecco and making a charmat sparkler from it called Prosecco. They won't be able to export that to the EU now and the pressure will be on them to change the name; no doubt they will feel hard done by and I sympathise.

My wife and I love Prosecco and drink it frequently. To be honest, I can't tell much difference between the "high dollar" stuff (>15 USD), and the less expensive brands - at least not enough to justify the extra money. We often use the Prosecco to make Kir. If I could afford it I would most certainly drink good champagne instead.