Voga Prosecco Still Doc

Voga Prosecco Still Doc is listed under the Esplanda label with Massachusetts as its stated origin. The name points to a still, non-sparkling take on the Prosecco style, even though the category tags also file it under sparkling wine. Prosecco is traditionally built on the Glera grape, so expect a light, dry-to-off-dry white built around green apple, pear, white peach and a floral lift of acacia or honeysuckle. A still version usually shows these fruit notes more plainly than the sparkling form, because there is no foam to carry them. Exact residual sugar, alcohol and vintage are not given here, so check the back label for those. Styles like this are normally light to medium in body, with no meaningful tannin and no oak. Acidity is the backbone, typically bright and fresh. The finish tends to be short to moderate, clean and slightly citrusy, sometimes with a faint almond-like bitterness at the end. If the bottle turns out to have bubbles, those same fruit and acidity traits apply. The only difference is that it will want a firmer chill. For serving, chill it well, about 6 to 8°C (43 to 46°F), which keeps the acidity crisp and stops the fruit from turning flabby. Decanting is not needed. A standard white wine glass with a medium bowl gathers the floral aromas better than a wide tumbler. If it is sparkling, a tulip-shaped flute or small white wine glass keeps the bubbles and aroma intact. At the table, a wine like this suits light, salty and fresh food. Good matches include prosciutto with melon, fried calamari, fresh mozzarella and tomato, a simple risotto with spring vegetables, sushi, or a lemony seafood pasta. It also works with mild soft cheeses and with lightly spiced Thai or Vietnamese dishes, where the acidity cuts through the heat. Treat it as a drink-now bottle. Wines in the Prosecco family are made for freshness rather than cellaring, and the fruit and floral notes fade within a couple of years. Keep it cool and out of the light, and finish an opened bottle within a day or two.