Poggio Costa Prosecco

Poggio Costa Prosecco is a sparkling wine bottled under the Esplanda label in Massachusetts. That makes it a domestic take on a style best known from northeastern Italy. The details we have don't say which grape or production method was used, so what follows describes what Prosecco-style wines usually deliver. Expect a light-bodied, fruit-forward sparkler built on glera, typically made by the tank method to keep the aromas fresh. Look for green apple, pear, and white peach, with a floral note of acacia or honeysuckle and perhaps a hint of citrus zest. Wines in this style generally show no oak influence and no tannin. Acidity is bright but gentle, the bubbles are soft and frothy rather than tight and persistent, and the finish is short, clean, and a little fruity. Whether this bottle is dry or leans off-dry isn't specified, so check the label for its sweetness designation. Serve it well chilled, around 40 to 45°F, which keeps the fruit lively and the carbonation crisp. Two to three hours in the refrigerator or about thirty minutes in an ice bucket will get it there. Decanting isn't needed and would only dull the bubbles. A tulip-shaped white wine glass or a universal wine glass suits it better than a narrow flute, because the wider bowl gives the floral and orchard-fruit aromas room to open. Fill each glass about two-thirds so the aromas have headspace. Light, savory, and salty foods suit the style best. Try prosciutto with melon, fried calamari, a platter of mild cheeses such as fresh mozzarella or young Asiago, shrimp, risotto with spring vegetables, or sushi and other delicate seafood. The acidity and light fizz also cut through fried or lightly spiced appetizers. It is also a natural base for spritzes and Bellinis. Prosecco-style wines are made to be drunk young, so open this bottle soon rather than cellaring it. Keep it upright and cool until you serve it.