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TRENDING 2021: Think Pink
Prosecco has become the nation's favourite fizz. A staple at celebrations throughout the country it's definitely a winner when it comes to taste, quality and affordability. Introduced to the market late last year, Prosecco Rosé is a welcome development to the world of sparkling wine.
What is rosé prosecco?
Predominantly made from the glera grape, native to north-east Italy, this pink prosecco gets its rosy hue from adding 10-15 per cent pinot nero (aka, pinot noir). The end result is a pretty pink wine with fine, persistent bubbles. Just like the prosecco you already know and love, you can expect apples and blossom on the nose, but also red berries. Fresh, elegant and super-versatile, we expect this new style to be a hit.
The strict regulations set out by the "Consorzio di Tutela" demand the wine must come from one single harvest to produce a vintage wine, 60 days of slow fermentation to increase complexity, and Pinot Noir is the only red grape variety allowed to give the delicate pink colour and red fruits aroma.
Is prosecco different to champagne?
In short, yes. Prosecco must contain a minimum of 85 per cent glera grapes, while Champagne uses different grapes and can only be labelled as such if it comes from the Champagne region in France.
It is also made in a completely different way to Champagne. To get those lovely bubbles, both undergo a secondary fermentation, but for prosecco this happens in steel tanks, as opposed to the “traditional method” in bottle. As a result, Champagne tends to pick up more biscuity notes and prosecco has a fresher appeal.
Is prosecco rosé sweet?
We’ve been conditioned to believe that pale pink wines will be drier than those with more robust hues, but that is simply not the case. In fact, the consortium has instructed that the new prosecco DOC rosé colour should be an “intense shining pink with a persistent foam”.
Rather than be led by colour, these are the terms to look out for:
- Brut nature — also known as brut zero, ultra brut, or dosage zéro. Anything labelled as such will be bone dry, with just 0-3 grams of residual sugar per litre.
- Brut — getting sweeter, but with 0-12g of residual sugar, this is still classed as dry.
- Extra dry — also known as extra sec or extra seco. This contains more sugar than brut styles and will taste medium dry or off-dry. Don’t be put off, a little sugar can lead to a beautifully balanced glass of fizz, with plenty of appeal.
- All of the styles in our roundup are classified as brut or extra dry.
Like regular prosecco, this sociable fizz is made for pairing with canapés before the main event. It’s extremely versatile though, working well with hard cheeses like parmesan, cured meat and sushi.
Prosecco is best served chilled (between 6-8C), and is best consumed immediately to enjoy the vibrant bubbles.