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We were blown away when we tasted Cinzia Sommariva’s Prosecco di Conegliano earlier this year at the Kermit Lynch portfolio tasting in San Francisco (that’s Cinzia, above). The venerable Kermit Lynch is renowned for his palate and his ability to source wines from “natural,” artisanal producers and this Prosecco by Sommariva is one of his most recent discoveries.
Prosecco has become such a popular “brand” in the U.S. over the last few years that land values in Cartizze (the top growing site for Prosecco) are higher than Napa Valley! (No joke!)
Regrettably, the Prosecco industry ships liters and liters of commercially produced Prosecco to the U.S. and few of the authentic producers manage to get their bottlings to American shores.
Happily, Kermit has made Sommariva Prosecco available in Texas: the wine is bright in the glass, with fresh, crisp white fruit flavors (apple and pear), and its vibrant acidity (and low alcohol) makes it a fantastic food-friendly wine.
Prosecco is an indigenous grape of Italy that has been cultivated in northeastern Italy (Veneto and Friuli) since antiquity and was often credited for Empress Livia’s longevity!
Today, sparkling Prosecco is made using the Charmat method: the wine is fermented in stainless-steel vats and then a second fermentation is carried out in pressurized autoclaves, thus giving the wine its gentle fizziness.
Prosecco is the wine of Venice par excellence: while Americans tend to think of Prosecco as a celebratory wine, the Venetians drink it throughout the meal and it pairs with a wide variety of seafood, first courses, and white meat dishes.
D’Amore Wines President Julio Hernández and Italian wine specialist Jeremy Parzen, Ph.D. will be pouring and speaking about Sommariva Prosecco tomorrow night at the Galleria Tennis and Athletic Club.
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