『98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region』のカバーアート

98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

98. Prosecco: Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region

無料で聴く

ポッドキャストの詳細を見る

概要

 Episode 98: Prosecco - Tank Method Bubbles, Confusing Sweetness Levels, and Italy's Most Unpronounceable Wine Region Host: Joanne Close Episode Length: [Insert Duration] Release Date: [Insert Date] Join the Wine Educate Newsletter Get wine tips, episode updates, and exclusive content delivered to your inbox! Subscribe to the Newsletter: https://mailchi.mp/6648859973ba/newsletter Stay connected with everything happening at Wine Educate and deepen your wine knowledge with each edition. Episode Description Recording from the chaos of Mardi Gras in New Orleans (sirens, bands, and floats included), Joanne breaks down why Prosecco deserved its own episode. This Italian sparkling wine produces nearly 500 million bottles annually - dwarfing both Champagne and Cava - and uses the tank method to create those fresh, fruity bubbles you know and love. You'll discover why the grape was renamed from Prosecco to Glera in 2009, how to navigate the confusing sweetness levels where "dry" is actually sweeter than "extra dry", and what makes Conegliano Valdobbiadene so special (besides being impossible to pronounce). Joanne also introduces Col Fondo, the funky natural wine style with sediment at the bottom that Italians apparently use to make risotto. What You'll Learn in This Episode Prosecco Production & Tank Method Basics Why Prosecco dominates sparkling wine production with 486 million bottles annuallyThe tank method (Charmat method) explained: how it differs from traditional method ChampagneTank method process: second fermentation in pressurized tanks, not bottlesWhy the tank method is faster, cheaper, and preserves fresh fruit flavorsTank method benefits: no lees aging means vibrant green apple, pear, and melon flavorsWho really invented the tank method: Italian Federico Martinotti vs. Frenchman Eugène Charmat Understanding Prosecco's Geography & Quality Levels The 2009 DOC creation and strategic grape renaming from Prosecco to GleraProsecco DOC covers 34,000 hectares with high yields: 18 tons per hectare vs. Champagne's 10-11Conegliano Valdobbiadene DOCG: the premium zone so hard to pronounce it's a sobriety testRive designations: 43 named crus on steep limestone slopes (50-500m elevation)Superiore di Asti and other top vineyard areas within the DOCG Prosecco Grapes & Styles Glera: the primary Prosecco grape (formerly called Prosecco)Permitted additions: up to 15% Chardonnay, Pinot Bianco, or Pinot Grigio for body and alcoholRosé Prosecco (legal since 2020) with up to 15% Pinot NoirCol Fondo "sui lieviti" style: pétillant naturel method with sediment in bottle The Confusing Prosecco Sweetness Levels Brut: the driest Prosecco styleExtra Dry: 12-17 g/L residual sugar (the most common style - not actually dry!)Dry: 17-32 g/L residual sugar (confusingly sweeter than "Extra Dry")Why Prosecco sweetness levels can range from dry to medium-sweet Prosecco Tasting Profile & Best Practices Tank method flavor profile: medium acidity, green apple, pear, melonWhat you won't find: no bread, toast, or pastry flavors (no lees aging)Why Prosecco is made for immediate enjoyment, not agingGlobal Prosecco consumption: UK and US lead, followed by Germany and France Episode Highlights & Quotes "The name of this wine region may take the cake, win the prize for the most difficult to pronounce wine region in all of wine history... Cat, who owns the lovely Berg Wines, says that if she knows she can't pronounce this, it's time to get someone else to drive her home. So let's try it: Conegliano Valdobbiadene." "As we get sweeter, the terms don't sound like it. Starting with brut, then we have extra dry, which is actually sweeter than brut... then even sweeter on that scale, we have dry - see, it doesn't make any sense." "I read somewhere that they use the fondo to make risotto and I love that. I'm gonna just go with that." Prosecco Quick Reference Guide Tank Method vs. Traditional Method Tank method: second fermentation in pressurized tanksTraditional method: second fermentation in individual bottlesTank method result: fresh, fruity, aromatic sparkling winesTraditional method result: complex, yeasty, bread-like flavors from lees aging Prosecco Production Stats 486 million bottles annually (2019 figures)34,000 hectares in DOC80% exported worldwideYields: 18 tons/hectare (vs. Champagne's 10-11) Prosecco Quality Hierarchy DOC Prosecco (largest area, tank method)Conegliano Valdobbiadene DOCG (premium hills, 50-500m elevation)Superiore di Asti/Rive designations (top vineyard sites, steep slopes) Prosecco Sweetness Scale (driest to sweetest) Brut (driest)Extra Dry (12-17 g/L) - most commonDry (17-32 g/L) - actually sweeter! Resources Mentioned Conegliano Valdobbiadene DOCGBerg Wines (New Orleans wine shop)Col Fondo sui lieviti style (pétillant naturel)Glera grape (formerly Prosecco grape) Coming Up Next Week Episode 99: Other Important Sparkling Wines Joanne wraps up the sparkling wine series with Sekt, Asti, and ...
まだレビューはありません