Santa Margherit Prosecco

Santa Margherit Prosecco is a sparkling wine listed from Massachusetts, in the United States. Prosecco is traditionally an Italian style built on the Glera grape, so the notes below describe what that style usually delivers, not a measured profile of this bottle. Expect a light-bodied, fresh wine with fruit-forward aromas such as green apple, pear, white peach and citrus, sometimes with a floral lift of acacia or honeysuckle. Prosecco is usually made in tank, which keeps the fruit bright and avoids the toasty, bready notes of bottle-fermented sparkling wines. Oak is not part of the style. Tannin is essentially absent, acidity is crisp, bubbles are soft and frothy, and the finish is clean and short. Check the label for the sweetness level. Brut is the driest, and extra dry, despite its name, tastes slightly sweeter. Its brightness and low weight suit salty, fried and delicate foods. Good matches include prosciutto and melon, fried calamari, tempura vegetables, fresh mozzarella, soft cheeses, light seafood pasta, and sushi or raw oysters. If the bottle is on the sweeter side, it also works with mildly spicy dishes or fruit-based desserts. As an ingredient, it is the standard sparkling component in a spritz, with bitter aperitivo and soda. It also works in a bellini with white peach purée. Serve it well chilled, around 38 to 45°F, which in practice means several hours in the refrigerator or about 30 minutes in an ice bucket. Do not decant it, because that would flatten the bubbles. A tulip-shaped white wine glass or a universal sparkling glass holds the aromatics better than a wide coupe or a narrow flute. Open the bottle slowly, holding the cork while turning the bottle. Prosecco is made for drinking young, so open it soon after purchase and do not cellar it. Once opened, a sparkling-wine stopper will keep it acceptable in the refrigerator for a day or two.