Tag Archives: Prosecco

Valdo Prosecco

AG Pick: Valdo Oro Puro Prosecco

Ring in 2016 with a Prosecco that has the finesse of a fine French sparkling wine with a budget friendly price tag.

The Oro Puro Prosecco Superior DOCG Brut is made by Valdo, an Italian winery that was started in 1926 and purchased by the Bolla family in the 1940s. The estate and vineyards are located in Valdobbiadene, in northeastern Italy. The vines grow on hills that range in altitude from 600 to 1200 feet above sea level.

Valdo ProseccoThe Oro Puro Prosecco is a dry sparkling wine made entirely from Glera grapes. The grapes were harvested by hand, and the first fermentation took place in temperature-controlled stainless steel tanks. The wine gets its bubbles from the Charmat method, where the second fermentation takes place in tanks rather than in the bottle.

Pale yellow in color, the Oro Puro Prosecco has citrus and floral aromas. Dry flavors of white grapefruit, pear and golden apple are enhanced by a creamy mouth-filling texture and lively bubbles.

This is a versatile sparkling wine that pairs with a variety of foods, from oysters and caviar, to white fish, salads and hors d’oeuvres. Or enjoy a glass on its own as you toast to the New Year.

$19.99, 11.5% alcohol

Imported by Pasternak Wine Imports

A Guide to Sparkling Wine

‘Tis the season to toast with Champagne!

When you’re selecting that bottle of bubbly for your celebration there are many options besides the traditional French sparking wine.

Not sure what the differences are among all the varieties of bubbly? This guide will help explain why all Champagne is sparkling wine, but not all sparkling wines are Champagne.


Champagne is sparkling wine produced in the Champagne region of France. By national law and international treaty, only sparkling wines from this appellation may be called Champagne. There are more than one hundred Champagne houses and 19,000 smaller vine-growing producers in Champagne.

Champagne is made with Chardonnay, Pinot Noir and Pinot Meunier grapes. With the dark skinned Pinot Noir and Pinot Meunier, the lack of skin contact during fermentation produces a white wine.  “Blanc de Blanc” Champagnes, meaning white from white, are made from 100% Chardonnay. “Blanc de Noir” Champagnes, meaning white from black, are made from Pinot Noir or Pinot Meunier or a mix of the two. Rosé Champagne is produced either by leaving the the skins of the black grapes in the juice for a brief time or by adding a small amount of still Pinot Noir red wine.

Champagne is made in the traditional method (Méthode Champenoise) where the wine undergoes a secondary fermentation in the bottle to give it carbonation. After at least a year and a half of aging (during which time the bottle is manipulated so the lees settle in the neck of the bottle), the neck is frozen and pressure forces out the ice containing the lees. After a small amount of syrup is added to maintain the liquid level, the bottle is quickly corked.

Most of the Champagne produced is non-vintage. Champagne houses will only make vintage Champagnes during exceptional years; these can generally age longer than non-vintage Champagnes and cost more. Vintage Champagnes must be composed of at least 85% of the grapes from that year.

Champagnes range from dry to sweet, as indicated on the label with the following terms: Brut Natural or Brut Zéro, Extra Brut, Brut, Extra Sec or Extra Dry, Sec, Demi-sec and Doux.


Crémant is sparkling wine from France that is not made in the Champagne region. There are seven appellations which include this designation in their name: Crémant d’Alsace, Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant du Jura, Crémant de Limoux and Crémant de Loire.

Like Champagne, Crémant is made in the traditional method. It may contain one or a blend of several grapes, as not all grapes grow in all regions. The most common grapes include Chardonnay, Chenin Blanc, Cabernet Franc, Pinot Noir, Pinot Blanc and Pinot Gris.

By French law, Crémant must be harvested by hand with yields not exceeding a set amount for each AOC. The wines must be aged for a minimum of one year.


Cava is a Spanish sparkling wine from the Penedès region in Catalonia. It is made in the traditional method with one or a blend of three Spanish varietals: Macabeo, Parellada and Xarel·lo. Chardonnay, Pinot Noir and Subirat may also be used. Cava can be dry or sweet, as indicated by the term found on the label: brut nature, brut (extra dry), seco (dry), semiseco (medium) and dulce (sweet).


Prosecco is a sparking wine from the Veneto region in northeast Italy. It is made from the Prosecco grape and can be both fully sparkling (spumante) or lightly sparkling (frizzante). Unlike Champagne, Prosecco is produced using the Charmat method in which the secondary fermentation takes place in stainless steel tanks. This makes the wine less expensive to produce. Prosecco is labeled brut, extra dry or dry, depending on the level of sweetness (with dry having the most residual sugar).

Asti Spumanti

This slightly sweet sparkling wine comes from the Asti province in Piedmont, in northwest Italy. It is made from the Moscato grape and is low in alcohol (around 8%). This can be made in the traditional method, though usually Asti Spumanti is produced using the Charmat method. Moscato d’Asti is a lightly sparkling version of Asti. Both are often served with dessert or as an after dinner drink because of their sweetness.


This sparkling wine comes from the Lombardy region in north central Italy. It is made in the traditional method predominantly from Chardonnay and Pinot Bianco (Pinot Blanc), and may contain a small amount of Pinot Nero (Pinot Noir). Non-vintage Franciacorta is aged for at least 18 months on lees, while vintage Franciacorta is aged for at least 30 months on lees. The sweetness is designated on the label using the same terms used for Champagne.


Sekt is sparkling wine from Germany. About 95% is produced using the Charmat method, with just a small percentage made using the traditional method. Sekt is made from Riesling, Pinot Blanc, Pinot Gris and Pinot Noir. Sometimes the wine used is imported from other western European countries.

New World Sparkling Wines

American sparkling wines may be produced in the traditional method or the Charmat method. California sparkling wines tend to be made from the Champagne grapes: Chardonnay, Pinot Noir and Pinot Meunier. There are no minimum requirements for aging in the U.S. unlike in Champagne. Due in part to the state’s favorable climate and growing wine industry, several Champagne houses set up wineries in northern California including Moët et Chandon’s Domaine Chandon, Louis Roederer’s Roederer Estate and Taittinger‘s Domaine Carneros.

Australian sparkling wine is produced using either the traditional or Charmat method. It is made from Chardonnay or Pinot Noir, though sparkling Shiraz is gaining popularity.

Cap Classique is a South African sparkling wine produced using the traditional method. It is made most often from Sauvignon Blanc and Chenin Blanc, and less often from Chardonnay and Pinot Noir.

Tips for serving sparkling wines:

Sparkling wine should be served cold (between 45 and 48 °F), and in a Champagne flute. The shorter and wider Victorian coupe is not as ideal because it lets the aromas escape and over-oxygenates the wine.

To open a bottle of sparkling wine without spillage, place your thumb on top of the cork, wrapping your fingers gently around the neck.  Hold the bottle at a 45 degree angle.  Using your other hand, twist the bottle to ease out the cork.  Make sure the bottle isn’t pointed at anyone in case the cork shoots out unexpectedly.

Simply Italian: Tasting Notes from the Italian Wine Tour

By Maxine Howard

Italian winemakers and their representatives took over the St. Regis Hotel in San Francisco earlier this autumn for the Simply Italian great wine tour. With stops in Chicago and Las Vegas, the tour offered the chance to share the wide variety of magic Italian winemakers weave with their grapes.

More than fifty wineries from all over Italy poured their best wines at seminars and the grand tasting. While some were established labels, others came to the United States to find importers for their brands.

Seminars highlighted the range of grapes grown and the full gamut of wines produced all over Italy. At one session fourteen wines took participants on a fascinating tour. We started with non-vintage Prosecco from Carpenè Malvolti that demonstrated the fruity aroma yet dry finish of this sparkling wine.

Moving through a procession of increasingly complex whites, we continued to some remarkable reds. The 2005 Rubesco Riserva Vigna Monticchio from Cantine Giorgio Lungarotti, a blend of 70% Sangiovese and 30% Canaiolo, was one of the most complex of the tasting with notes of dark cherries and silky tannins. The 2006 Mille E Una Notte (meaning 1001 nights) from Donnafugata was another spectacular red blend. This contained 90% Nero d’Avola and 10% of “the best grapes harvested at Contessa Entellina in 2006.” The aroma was of dark fruits and the taste had a great balance of fruit and earthiness with a slight tannic finish.

Simply Italian might be a misnomer, as the variety of grapes, wines and regions was anything but simple. Among the variety of interesting wines here are several that stood out:

Perla Del Garda is a small producer from Lonato, a town in Lombardy in northern Italy. Coming from generations of farmers, this brother/sister team started releasing their own wines only a few years ago. Their white wine, Perla 2009, comes from the Lugana region within Lombardy. It is produced from Trebbiano grapes. Very tasty, the wine was crisp and flinty with a slightly smoky touch. Their red, Terre Lunari, is a blend consisting of 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc. It showed nice fruit, tempered by the earthiness of the Cabernet Franc and soft tannins.

From the island of Sardinia came Argiolas with flavorful, distinctive wines. The 2010 Costamolino is a white wine made from the Vermentino grape. It had notes of tropical fruit with a slight sweetness reminded me of a Riesling. The 2008 Perdera comes primarily from Monica grapes. It had a gorgeous deep red color, with dark fruit flavors culminating with a peppery finish. The 2005 Turriga is 85% Cannonau grapes with 5% each of Carignano, Bovale Sardo and Malvasia Nera. This medium bodied, food friendly wine was one of my favorites.

Valentina Cubi brought a great range of wines using basically the same grapes from the Veneto region in northeast Italy. I was impressed at the different tastes that are all called Valpolicella (the name of the region within Veneto). The 2009 Iperico was a lighter red with nice flavor. It was made from 65% Corvina, 25% Rondinella and 10% Molinara. The 2004 Morar was a well made, full bodied wine of greater complexity. It was composed of 70% Corvina, 25% Corvinone and 5% Rondinella. The third Valpolicella, a 2005 Arusnatico, had the same composition as the Iperico but tasted altogether different. The distinction is that the Arusnatico undergoes a second fermentation on the stems in February. This treatment produces a deep red, well-structured wine that is both fruity and spicy. It fills the mouth and finishes with silky tannins.

For a wine lover constantly in search of new tastes, this mini tour of the varieties of Italian wine beyond Pinot Grigio and Chianti was quite a revelation. I recommend trying bottles from different grape varieties to compare with your old standards for a fresh experience.


Maxine Howard is the West Coast correspondent for the Amateur Gastronomer.

Champagne Alternatives for Valentine’s Day

When you’re toasting with that special someone this Valentine’s Day, you don’t need to splurge on Champagne.  Excellent sparkling wine is produced around the world using the same method and often with the same varietals (Chardonnay, Pinot Noir and Pinot Meunier).  And there’s an added bonus of seeking sparkling wines outside of Champagne – often they come with a much lower price tag.

A quick note on Champagne production: Champagne is produced using the “traditional method,” during which the secondary fermentation takes place in the bottle.  After the first fermentation, a measured amount of sugar and yeast is added to the dry still wine to initiate fermentation in the sealed bottle, producing the pressurized gas that gives the sparkling wine its bubbles.

Click here for more facts and figures on Champagne

Here are some Champagne alternatives for Valentine’s Day:


You don’t have to leave France to find an alternative to Champagne.  Crémant is sparkling wine made in other regions, using the traditional method.  There are seven appellations which include this designation in their name: Crémant d’Alsace, Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant du Jura, Crémant de Limoux and Crémant de Loire

Crémant may contain one or a blend of several grapes, as not all grapes grow in all regions.  The most common grapes include Chardonnay, Chenin Blanc, Cabernet Franc, Pinot Noir, Pinot Blanc and Pinot Gris.

Suggested wines:

Jean Albrecht Crémant d’Alsace Brut Reserve ($18)
This Alsace sparkling wine is made in the traditional method from 100% Pinot Blanc.  Delicate and dry with elegant notes of apricot and toast, this Crémant is always a crowd-pleaser.

Blason de Bourgogne Crémant de Bourgogne Cuvée Brut ($10)
This sparkling wine from Burgundy is easy to drink and light on the tongue.  Aromas of pear, apple and toasted bread continue to develop on the palate, culminating in a crisp finish that has a hint of toasted almonds.


Franciacorta is Italy’s answer to Champagne.  It comes from the Lombardy region in north central Italy and is made using the traditional method.  The grapes used in Franciacorta are mainly Chardonnay and Pinot Bianco (Pinot Blanc), along with a small amount of Pinot Nero (Pinot Noir).

Franciacorta may not be as well known in the United States as Prosecco, but its high quality means it should be sought out by bubbly enthusiasts.

Suggested wine:

Ca’ Del Bosco “Cuvee Prestige” Franciacorta DOCG ($43)
Made mainly from Chardonnay (75%), along with Pinot Bianco and Pinot Nero, everything about this wine is elegant.  Pale lemon yellow in color with citrus, floral and toast notes, this sparkling wine is delicate and refreshing with nice acidity.


Prosecco is a familiar name for people who enjoy budget-friendly bubbly.  Prosecco is a sparking wine made from the Prosecco grape and produced in the Veneto region in northeast Italy.  It can be both fully sparkling (spumante) or lightly sparkling (frizzante).

Unlike Franciacorta, Prosecco is not made using the traditional method.  Instead the “charmat” method is used, whereby the wine undergoes its second fermentation in stainless steel tanks, rather than in the bottle.  This is a less expensive way of producing sparkling wine.

Suggested wine:

Nino Franco Prosecco Rustico ($17)
Frothy, delicate and fresh, this is a great sparkling wine if you prefer your Prosecco on the dry side.  Lively flavors of apple, pear and citrus culminate in a crisp finish.


Cava is an ideal sparkling wine for people who are looking for budget-friendly Champagne alternatives.  Though generally around the same price point as Prosecco, this sparkling wine from Spain has an advantage – it is produced using the traditional method.

Cava is mainly produced in the Penedès region in Catalonia.  It is traditionally a blend of the Spanish varietals Macabeo, Parellada and Xarel·lo, though Chardonnay, Pinot Noir and Subirat may also be used.

Suggested wines:

Poema Brut Cava ($9)
Easy to find (try Publix), and costing less than $10, this Cava is hard to beat.  A blend of Macabeo, Parellada and Xarel·lo, this sparkling wine is fresh and lively with subtle citrus flavors.

Codorníu Pinot Noir Rosé Brut ($16)
With its bright pink color, this Cava is perfect for Valentine’s Day.  Made from Pinot Noir instead of the traditional Spanish varietals, this sparkling wine has flavors of strawberry, raspberry and toast that come together in a crisp citrus finish.

Cap Classique

Cap Classique is what South Africa calls its sparkling wine.  It is produced using the traditional method, from Sauvignon Blanc, Chenin Blanc, Chardonnay or Pinot Noir.

If you like staying ahead of the trend, seek out a bottle of Cap Classique this Valentine’s Day — relatively new to many U.S. markets (which may make it tough to find), this sparkling wine is an excellent alternative to other New World sparkling wines.

Suggested wines:

Graham Beck Brut Rosé ($17)
Pale peachy-pink in color, Rosé doesn’t get any prettier.  This sparkler from the Western Cape is 58% Chardonnay and 42% Pinot Noir. Pleasantly sophisticated in flavor with hints of raspberries and cherries, it’s a fun and elegant sparkling wine.

Graham Beck “Bliss” Demi-Sec ($17)
If you’re looking for a sparkling wine that is a touch sweet but will still appeal to those who prefer it dry, try this demi-sec.  It is a mix of 54% Chardonnay and 47% Pinot Noir, with apple and citrus flavors that are rounded out by sweet almond, praline and a hint of honey.

Brachetto d’Acqui

On a holiday that’s saturated with the color red, Brachetto d’Acqui fits in perfectly.  This deep garnet sparkling wine comes from the Piedmont region in northwest Italy and is made from the Brachetto grape.  Like Prosecco, it is produced using the Charmat method.

Suggested wine:

Banfi “Rosa Regale” Brachetto d’Acqui DOCG ($21)
This sparkling wine is easy to spot at a wine shop because of its vivid magenta color – and yes, that’s the color of the wine inside the clear bottle.  Rosa Regale says romance, with its notes of fresh raspberries, strawberries and rose petals.  Slightly sweet and light and body, it’s perfect as an after dinner drink and goes great with chocolate.