Josh Cellars Prosecco

Josh Cellars Prosecco is a California sparkling wine at 11% ABV, labeled in the Prosecco style rather than made in Italy's Veneto. Wines in this style are typically built on the Glera grape and carbonated by the tank method, which preserves fresh fruit instead of adding bready, yeasty weight. Expect a light-bodied wine with green apple, pear and citrus on the nose, a floral lift of white blossom, and a bright, clean acidity. There is no oak influence and no tannin to speak of. The bubbles are usually soft and frothy rather than tightly beaded, and the finish is short, crisp and refreshing. At this ABV it is lighter than most still white wines, and the sweetness likely sits in the off-dry to extra-dry range typical of the style, so it reads as fruity without being syrupy. The acidity and low alcohol make it an easy match for salty, fried and lightly spiced food. Try it with prosciutto and melon, fried calamari, shrimp tempura, soft cheeses like fresh mozzarella or burrata, or a simple pizza margherita. Its slight sweetness also handles mildly spicy Thai or Vietnamese dishes better than a bone-dry sparkling wine would. It works equally well alongside brunch dishes such as eggs, pastries and fruit. Serve it well chilled, around 40 to 45°F, which keeps the bubbles lively and the acidity crisp. Roughly three hours in the refrigerator or thirty minutes in an ice bath will get it there. Do not decant it, since that would flatten the mousse. A tulip-shaped white wine glass or a flute works best, holding the aromas while showing the bubbles; a wide coupe lets the fizz and aroma dissipate quickly. This is a drink-now bottle. Sparkling wines of this type are made for freshness and are best opened within a year or two of purchase, stored upright in a cool, dark place. It is not a candidate for cellaring. It also mixes well in spritzes and mimosas, where its fruit and acidity hold up against juice and bitter liqueurs without needing a more expensive base wine.