What a Girl Wants: Rosemary Parmesan Popcorn with Prosecco DOC and DOCG

Let’s face it. Prosecco pairs with every food imaginable. From avocado toast to ziti al dente, a glass of Prosecco, in all its bubbly, floral and fruit-forward glory, is easy drinking and lively. My colleagues in the Italian Food, Wine, Travel group on Facebook and Twitter are proving it. This month, we’re sharing articles (see below) that focus on what we need to know about Prosecco with an added bonus of suggesting delectable recipes I can’t wait to try.

One of my favorite endeavors (and I have quite a few!) is to get together with “the girls”, open a bottle of Prosecco, nosh on new-to-me appetizers or snacks and engage in a bit of chic Italian lifestyle, if only for a few hours. Just this week, we paired lovely bottles of Prosecco, Romeo & Juliet PassioneSentimento Prosecco Brut, Treviso DOC ($16) and Nino Franco Rustico Valdobbiaadene Prosecco Superiore DOCG (around $16), sent to me as samples, with savory Rosemary Parmesan Popcorn (click here for the recipe). Once the conversation about the savory, lip-smacking popcorn style dwindled, questions about the differences between Prosecco DOC and Prosecco Superiore DOCG began. Everyone loved both wines (spoiler alert: there wasn’t a drop left!), but my guests were curious about their designations, DOC and DOCG. I was happy to oblige with a few facts for those inquiring minds (and palates).

There are four major categories of wines in Italy. Vino da Tavola (VdT) indicates “table wine.” Grapes included in these wines are grown in any region of Italy and usually, their quality is considered quaffable. Indicazione Geografica Tipca (IGT) are wines with grapes cultivated in the region written on the label and the producer doesn’t have to conform to strict rules and regulations of the Italian government. Denominazione di Origine Controllata (DOC), introduced in the 1960s, “specifies the geographical area, permitted grape varieties, maximum yield at harvest, aging requirements and minimum alcohol level” in a wine. Currently, there are over 300 DOCs in Italy. The Denominazione di Origine Controllata e Garantita (DOCG), created in 1980, is the highest level of quality; there are around 74 DOCGs. Wines in this category must meet all of the DOC requirements, must be bottled in the region of production and are subject to a Ministry of Agriculture tasting. Each DOCG bottle presents a numbered seal of approval to guarantee high quality, although on occasion, we’ll find a DOC bottle with a serial number, too.

Prosecco, the sparkling wine so many of us love, is grown in the northeast Italian regions of Veneto and Friuli Venezia Giulia. It’s made mostly from the Glera grape, although at times producers may add up to 15% of Chardonnay, Pinot Grigio, Pinot Bianco, Pinot Nero or an indigenous grape such as Verdiso, Bianchetta, Trevigiana, Perera or Glera Lunga. Production used is the Charmat method whereby the wine undergoes the second fermentation in pressurized tanks, as opposed to the bottle. Most bottles don’t indicate the vintage year on the label, although Prosecco at the exclusive, small-production rive level shows the date.

The Prosecco DOC area of production is quite large. Spread amongst four provinces in Friuli Venezia Giulia (Gorizia, Pordenone, Trieste and Udine) and five provinces within Veneto (Belluno, Padua, Treviso, Venice and Vicenza), about 23,000 hectares are under vine in order to meet high demand from consumers. If the entirety of harvesting, wine making and bottling occur within the provinces of Treviso and Trieste, two areas that have important roles in Prosecco production, the producer is allowed to state Prosecco DOC Treviso and Prosecco DOC Trieste on the label. Click here for more information about Prosecco DOC.

The Prosecco DOC was recognized in 1969 and this year, the 50^th anniversary is celebrated. What better way to say “Cheers to that!” than a glass of Romeo & Juliet PassioneSentimento Prosecco Brut, Treviso DOC? Of 100% Glera grapes, the Prosecco was made with a special touch of the Pasqua family – instead of the usual 30 days in the tank, the wine was in tank for 60 days resulting in fine and elegant threads of bubbles. Click here for their story.

This classic Brut-style Prosecco with only 11% alcohol offered aromas of crisp green apples, pears and dried herbs. On the palate, I noted refreshing citrus, lemon, dried apricot, beeswax flavors and snappy acidity that led to a lengthy, mineral-driven finish. Truly, it was a glorious complement to the Rosemary Parmesan Popcorn. Just as delightful as each sip was the label that pays homage to Romeo & Juliet. Photographer Gio Martorana’s stunning photograph of the graffitied 20-foot wall of Juliet’s house on Cappello Street in Verona is a visual thrill.

Conegliano Valdobbiadene Prosecco Superiore is a DOCG sparkling wine region of wines made from Glera grapes produced in the zone of Conegliano Valdobbiadene. The name refers to the dual capitals: Conegliano, known for Italy’s first school of winemaking where the production for Prosecco was perfected, and Valdobbiadene, considered the “heart of production” thanks to its surroundings of stunning vineyards upon which premium quality grapes are cultivated. Established as a DOCG in 2009, you’ll find Prosecco Superiore of the highest level of quality. Naturally, celebration is in order to pay homage to the 10^th anniversary of this premium area. For more information, I encourage you to visit the Consorzio of Prosecco Superiore DOCG  website.

As I popped the cork of the Nino Franco Rustico Valdobbiaadene Prosecco Superiore DOCG, the festivities continued. This Brut style sparkling wine of 100% Glera grapes cultivated on hillside vineyards at medium elevation was elegant and delicate. It was an exceptional pairing with the gourmet popcorn that boasted flavors of fresh rosemary, parmesan cheese, garlic and the slightest hint of pepper. The wine burst with vibrant acidity and bright aromas of white flowers, ripe citrus and herbs. On the palate, I discovered elements of ripe pears, hint of apricots and…was that a taste of mint leaves?

As a bonus, there’s more celebration to be had… Cantine Franco was founded in Valdobbiadene in 1919 (100 years ago!) by Antonio Franco whose intention was to produce wine of the highest quality. His son, Nino, continued the legacy. The winery expanded to include his own son, Primo, who later modernized the winery with knowledge gleaned from the Conegliano Veneto school of enology, his travels and hands-on learning. In the 1990s, Primo Franco “took over the running of the vineyard where he experimented with new planting techniques and the use of old clones as he continued a close collaboration with local producers.” Visit their website here.

I predict that you’re already thinking about the next gathering of “the girls” or anyone you deem worthy of delicious Prosecco, whether it’s DOC or DOCG! Choose one of these special wines (and make some amazing gourmet popcorn) for your most special night ever.

Cheers! ~ Cindy

For more food and wine pairings with Prosecco DOC or Prosecco Superiore DOCG, please enjoy the following articles from my Italian Food Wine Travel colleagues.

• Wendy, of A Day in the Life on the Farm, says Summertime and the Living is Easy with Prosecco DOCG in My Glass.
• Jill, of L’Occasion, asks Looking for Freshness? Check out Prosecco DOCG.
• Rupal, the Syrah Queen, writes Prosecco Elevated – Sipping Prosecco Superiore DOCG.
• Jane, of Always Ravenous, pours Prosecco Superiore Paired with Italian Small Bites.
• Deanna, of Asian Test Kitchen, is Pairing Cartizze Prosecco DOCG Beyond Oysters.
• David, for Cooking Chat, says Prosecco Superiore: The Special Italian Sparkling Wine Lives Up To Its Name.
• Liz, of What’s in That Bottle, is Discovering the Delights of Prosecco Superiore.
• Jeff, of FoodWineClick!, goes Beyond Apertif, Enjoy Prosecco Superiore at the Dinner Table.
• Martin, of ENOFYLZ Wine Blog, encourages Getting to Know Prosecco Superiore.
• Pinny, of Chinese Food and Wine Pairings, is Sipping the Day Away with Prosecco DOCG.
• Gwendolyn, of Wine Predator, shares 3 Prosecco DOCG and Calamari with Lemon Caper Sauce.
• Linda, of My Full Wine Glass, offers Take-aways from a week of glorious Prosecco DOCG.
• Jennifer, of Vino Travels, declares Prosecco DOCG is more than just Prosecco.
• Susannah, of Avvinare, is Taking A Closer Look At Prosecco Superiore DOCG.
• Kevin, of Snarky Wine, declares Vintage Prosecco DOCG: Quality Matters.
• Li, of The Wining Hour, asks you to Step Up Your Game with Prosecco Superiore.
• Camilla, of Culinary Adventures with Camilla, is Climbing the Prosecco Hierarchy: To Prosecco Superiore di Cartizze with Steamed Clams, Smoked Scallops, and Capellini.