While many people think of prosecco just like a cocktail mixer or a celebratory toast before a night on the town, there’s more to this easy drinking yet complex sparkling wine than that. Conegliano Valdobbiadene Prosecco DOCG-also known as Prosecco Superiore DOCG is a specialized region north of Venice with a long history of winemaking. The unique landscape and soils between the towns of Conegliano (KOH-neh-L’EE’AH-noh) to the east and Valdobbiadene (VAHL-dohb-BEE’AH-deh-ne) to the west add to the creation of wines that are uniquely suited to be enjoyed with food.
The gently rolling hills near Conegliano produce a full-bodied, fruit-forward Prosecco that is round in the mouth with a creamy texture. This style of Prosecco is a natural accompaniment to roast fish with butter or cream sauce, sautéed veal with mushrooms, Parma ham and burrata, or even brunch dishes such as Eggs Benedict.
Prosecco from the higher, steeper slopes closer to Valdobbiadene has a leaner, more mineral-driven flavor profile. Enjoy it alongside grilled shellfish with lemon, chicken rolls, aged cheese, or an assortment of spicy salami.
Now Conegliano Valdobbiadene Prosecco is made in the spumante style, which carries the term Superiore. It features a gentle bubble that makes it seem more delicate than other sparkling wines and it really seems to support the food it is paired with rather than competing with it.
Slightly less bubbly frizzante versions can also be found, offering a keener sense of gentleness on the palate. “Brut” and “Extra Dry” Prosecco are on the dry side, while “Dry” Prosecco has a higher amount of residual sugar. Dry Prosecco Superiore is also a good match with rich flavor foods such as cheese soufflé, baked ham and sweet potatoes, or macaroni and cheese.