Not long ago, when summer turned into late autumn, I traditionally went to Mách’s lake. It had been raining for more than a week, Mácháč was empty, all the stalls were closed, and the summer season was supposed to be in full swing. But now, instead, rainwater flowed from the sidewalks into the sand on the beach and soaked right there. She disappeared like visitors. However, I found one stall open.
Gastroglossa Dagmar Heřtová
Macha Lake
9:00 AM 12 August 2023 Share on Facebook
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The letter P indicates the novelty, draft prosecco | Photo: Dagmar Heřtová | Source: Czech Radio
And it was worth it! They had prosecco on tap at that stand. Deci for 40 crowns in a transparent cup, which was included in the price.
I encountered this for the first time, although I understand that the way sparkling wine is produced in this way is tempting. But it didn’t sit well with me, although it’s not champagne, it’s still a tasty sparkling wine with a rich tradition, decent taste and it mixes great drinks like aperol spritz, campari milano and bellini. They even cook with it and talk about it nicely.
Prosecco is booming
Sparkling wine from sunny Italy is experiencing an unprecedented rise. Within a few years, it became very popular in our country too, and it was ably competed by its domestic colleague Bohemia Sekt.
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However, our sect has very tough competition. Prosecco is one of the most famous and highly valued Italian wines. There is an unverified hypothesis that its ancestor is Pucino wine, which was considered an elixir of long life in ancient Roman times.
It is difficult to judge whether the Roman elite drank enough of it or not enough. Ancient Rome was a great and great empire until it suffered decay and barbarian raids. Perhaps at that time few grapes were harvested, few amphorae were filled with the predecessor of prosecco, and the barbarians took advantage of the opportunity.
The lessons of history are for each of us, but that wine continued to be produced and filled the cups and glasses of other admirers.
Prosecco is experiencing an unprecedented rise | Photo: Dagmar Heřtová | Source: Czech Radio
The first written record dates back to 1593, by the Englishman Fynes Moryson, a graduate of the famous Cambridge University, who traveled for ten years in Europe and the Eastern Mediterranean. In his notebook he mentions “Prosecho” which he encountered in the northeastern part of what is now Italy.
Today, 80 percent of sparkling wine comes from the Veneto region and the rest from the neighboring Friuli-Venezia Giulia region.
The best prosecco meeting the strictest criteria is grown in the Valdobbiadene area, located between Venice and the Dolomites. You certainly know these places very well from more than one beautiful vacation, and you might remember the vineyards with the Glera variety, which every bottle must contain at least 85 percent.
It is interesting that until the 1960s this wine was just one of many. However, after the introduction of new and high-quality technologies, its rise occurred.
Types of prosecco
Prosecco is sold in three types. It is a tranquiillo, meaning quiet wine, without bubbles, straw yellow in color, with flavors of apple, almond and pear.
Another type is frizzante, slightly sparkling, similar in color, again you can smell apples and pears, but you can also smell peach. Due to the weak intensity of effervescence, it can be closed with a screw cap.
The last type is spumante, i.e. sparkling and the most famous, which is the type that started its steep success. The color is again straw yellow, the taste has a stronger trace of citrus. In this case, the bottle is closed with a typical cork stopper with a wire basket.
The famous Bellini cocktail originated in Harry’s Bar in Venice Photo: Dagmar Heřtová | Source: Czech Radio
Prosecco has four levels of sweetness. The driest, i.e. the least sweet, is labeled Brut zero outside of Italy and Extra Brut on domestic soil, medium dry is Brut, followed by Extra Dry, and Dry is labeled with the most sugar.
If you smiled at the information that you can indulge in prosecco on draft at the stand on Máchova jezera, then just to clarify: before bottling, the final fermentation takes place in stainless steel tanks, and there is also the option of using a smaller, often twenty-liter, package (the so-called key keg). with a separate bottling device.
Classic champagne wines are aged in bottles, which I am extremely happy about, because I believe that the progressive stallholders on Mácháč would soon offer the popular French Moët & Chandon on tap.
Brrr… scary thought.
Where prosecco is most popular
The largest export of prosecco goes to the United States, followed closely by Great Britain. However, if we take imports per capita, the British have a lead of several horse lengths, it is not even worth recalculating to the length of the bottles.
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Interestingly, the third largest importer is… suspense moment… the third largest importer is France!
Proudly producing excellent champagne wines, France finally falls in love with prosecco. And the Italian producers allow themselves to be so outrageous that they produce more of their spumante than the entire famous wine enclave of Champagne. But we know it’s not that big.
The wine world can be ungrateful and harsh, with really sharp elbows.
Prosecco is not only for refreshment
Most prosecco is drunk directly from the bottle into a flute-type glass, or into the popular wide glasses used for both champagne and wine.
I will again remind you of the much-loved mixed drinks such as aperol spritz and bellini. However, the range of cocktails prepared with prosecco is very varied. Bars prepare drinks such as Barracuda, Berry Spritz, Campari Milano, Rossini, Tintoretto, Prosecco Mojito Negroni Sbagliato and many other cocktails that you can easily discover yourself, mix your family’s uniqueness, and most importantly name it with an Italian twist.
However, it does not end there.
In the English Sainsbury’s I found a recipe for fish pie with prosecco sauce, Italians prepare prosecco with leek risotto, they bake cakes.
If you’ve had enough of ‘plain’ roast chicken, swap out the butter rub for prosecco dressing, a fruit-accented chicken leg like this will be a nice change, as will linguine with salmon and prosecco sauce.
And if you don’t even want to open a bottle of prosecco, mix cocktails, or even cook in the hot summer, go to Mácho Lake, they’ll pour it for you there, and the beach and water are right next door across the sidewalk.
Mách’s lake grew empty Photo: Dagmar Heřtová | Source: Czech Radio
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2023-08-12 07:00:00
#pouring #prosecco #tap #Máchs #lake
