Valdo Prosecco

Valdo Prosecco comes in a 187ml single-serve bottle, which is roughly one generous flute. That makes it a practical way to try the style without opening a full 750ml. Prosecco is typically built on the Glera grape and made by the tank method, where the second fermentation happens in a pressurized vessel instead of in the bottle. This keeps the fruit fresh and the bubbles soft and frothy. The listing doesn't give a vintage, dosage level or alcohol percentage, so expect a typical profile: a light body, pronounced acidity, and an off-dry to dry finish. Styles like this usually come in around 11 to 12 percent ABV. On the palate, expect green apple, pear and white peach, with floral notes such as acacia or honeysuckle and sometimes a citrus-peel edge. There are no tannins in a wine like this, and oak is not part of the style. The finish is short and clean, with the bubbles doing most of the work. A mousse that fades quickly is normal for tank-method sparkling wine and is not a flaw. Serve it well chilled, at about 38 to 45°F, which is roughly three hours in a refrigerator or 30 minutes in an ice bath. Do not decant it, because that would flatten the bubbles. A tulip-shaped flute or a small white wine glass is better than a wide coupe. Either one concentrates the fruit aromas and holds the carbonation longer. The small bottle can also be poured straight into a glass for a spritz-style drink with a splash of bitter aperitivo and soda, though it's pleasant on its own. The salt, fat and acidity in many foods suit this style. Try it with prosciutto and melon, fried calamari, soft cheeses such as fresh mozzarella or burrata, tempura vegetables, or lightly spiced Thai and Vietnamese dishes. It also works with brunch dishes like eggs Benedict or smoked salmon on toast. Prosecco is made to be drunk young and fresh, and it does not improve with cellaring. Open it within a year or so of purchase and keep it upright and cool until then.