Don’t make the mistake of choosing just any old Prosecco (even though any old Prosecco is still pretty darn good!). This year, we are telling you to step it up, and find a refreshing, delicious, and food friendly brut Prosecco.
You heard us right. Brut Prosecco.
What’s the big deal you say?!? Well, for starters, brut Prosecco is great with food. For seconders (?) the sweeter dry and extra dry Proseccos are often made sweet because it masks the poorer quality of the grapes they are using. And for thirders (?) brut Prosecco is just a little classier than its treacly younger sibling.
So, trust us - we are The Wine Pair Podcast afterall - brut Prosecco is the call this year. Heed the call!
And as an extra bonus, we’ll tell you why Prosecco is kind of a recent invention. Oh, the intrigue, the mystery!
Wines reviewed in this episode: Bisol Jeio Prosecco Brut, Zardetto Prosecco Brut, Le Colture Fagher Prosecco Superiore Brut
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