Uncorked with Henry Butler: International Prosecco Day - has the bubble burst?

Henry Butler of Butler's Wine Cellar in Brighton

In the world of food and drink, there’s literally a calendar date to celebrate everything. And next Thursday 13 August is no exception as it’s International Prosecco Day.

I’m writing this as a vintner who only really drinks Prosecco if its offered at an event; I very rarely buy it to take home but that’s very much a personal choice.

What’s remarkable is the relentless demand for this famous Italian sparkling wine in the UK – and demand is still growing – making it the go-to fizz in most hospitality venues.

Prosecco was heavily promoted from roughly 2010 to 2015 by supermarkets as a tasty, affordable sparkling wine, and an alternative to French Champagne. There was a very sharp curve in popularity. Prosecco wines are priced well and they can be very appealing, but they’re not made in the same way as Champagne so cannot be compared like for like. 

Prosecco must come from north east Italy, specifically from the Veneto and Friuli Venezia-Giulia. By law it must be made from a minimum of 85% Glera, a local grape variety.

There are various levels of quality within the Prosecco world, varying from £5.99 up to approximately £40. The wines which are considered finer than the others will have some words to look out for on the label. These are Conegliano, Valdobbiadene, Asolo and Cartizze, referring to sub regions in the wider area producing the best fruit and consequently finer wines.

Champagne wines are made using what’s known as the traditional method. Still wine undergoes a second fermentation in bottle, with added sugar and yeast creating the bubbles. Prosecco also has two fermentations although the second fermentation happens in large stainless steel tanks. This is much more efficient compared to Champagne. One style is not better or worse than the other.

The length of time to make a Champagne creates bready, toasty, yeasty notes in the wine, in a positive way. The method of production for Prosecco keeps the wine keenly priced and most importantly, preserves the fresh, fruit driven style of the wine. A big part of the popularity of Prosecco has been the fruity, not too acidic flavour characteristics, which makes them very drinkable. 

Brut and Extra Brut wines are dry, but those labelled Extra Dry are actually sweeter… what’s that all about then?! 

We’ve current stocking a good, fruity all rounder – Cantina di Gambellara Note di Vino Prosecco Spumante Extra Dry NV (£12.99) – or for something more elegant try Adami Valdobbiadene DOCG Prosecco Superiore 'Bosco di Gica' NV (£23.49).

Butlers Wine Cellar, 88 St George's Road, Brighton BN2 1EE

01273 621 638 • www.butlers-winecellar.co.uk