Mionetto Prosecco

Mionetto Prosecco is a sparkling wine in the Prosecco style. Wines in this style are usually built on the Glera grape and made by the tank (Charmat) method, where the second fermentation happens in a pressurized tank rather than in the bottle. That method keeps the fruit fresh and avoids the toasty, bready notes of traditional-method sparkling wines. Expect a light-bodied, lively wine with green apple, pear and white peach, often a touch of citrus blossom, and a soft, frothy mousse rather than a tight, persistent bead. Acidity is typically crisp but not sharp, there is no oak influence, and tannin is not a factor. The finish is usually short and clean, and some bottlings in this style carry a gentle off-dry roundness. Check the label for the sweetness designation (Brut, Extra Dry or Dry) if you have a preference. Because the wine's appeal is its freshness, it pairs best with food that is salty, fried or lightly dressed. Prosciutto and melon, fried calamari, tempura vegetables, soft cheeses like burrata or fresh mozzarella, and simple seafood pastas all work. The bubbles and acidity also cut through rich or oily dishes. A bottle with a little residual sweetness can handle mildly spicy takeout, such as Thai or Vietnamese dishes. For mimosas and Bellinis, a Prosecco in this style is a natural base because its fruit doesn't compete with juice or purée. Serve it well chilled, around 40 to 45°F (4 to 7°C), which means roughly three hours in the refrigerator or thirty minutes in an ice bath. Decanting isn't needed and would only flatten the mousse. A tulip-shaped white wine glass or a standard flute both work, and the tulip shape lets the aromas open up more than a narrow flute does. Pour in two stages to keep the foam under control. This is a drink-now bottle. Prosecco-style wines are made for freshness and are generally best within a year or two of release, so don't cellar it. Once opened, a sparkling wine stopper will hold the fizz for a day or two in the refrigerator.