Skip to main content

Frizzante vs. Spumante + A Cheeseboard to Kick Off My Prosecco DOCG Exploration #Sponsored #Ad

 This is a sponsored post written by me in conjunction with and in preparation for the July #ItalianFWT event.
Wine samples were provided for this post and this page may contain affiliate links

Next month - July 2019 - I am hosting the #ItalianFWT group as we delve into tasting and pairing Prosecco DOCG. You can read my invitation to the Italian Food Wine Travel bloggers here - You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!!

For years Prosecco has been my go-to bubbly. It's so much more affordable than French Champagne. And, as we all know, I'm more than a little enamored with all things Italian.

But I didn't even know there was a difference between Prosecco and Prosecco DOCG or Prosecco Superiore until this month. So, I am grateful for this opportunity to focus, dig in, and learn as much as I can about the latter.

So, what is difference between Prosecco and Prosecco Superiore DOCG? Often - and yes, I was guilty of this - 'Prosecco' often gets pigeonholed as a single category: fruity, and inexpensive sparkling wine made throughout the Veneto region of Italy. But, if you’re willing to delve deeper, there’s so much more to Prosecco than meets the eye. Prosecco Superiore comes specifically from the hilly area of Conegliano and Valdobbiadene, which includes 15 townlets in the heart of the Veneto region. 

I'm grateful for the event's sponsor, the Consorzio*, for sending some industry samples to the blogging group. I saw nearly three dozen informational sheets come through; I received three and wanted to kick off my Prosecco DOCG exploration with a simple cheeseboard. I opened Perlage Winery's 'Riva Moretta' Prosecco Valdobbiadene Frizzante*.

Read this post for my Cheese Board Basics where you can find my tips on choosing cheeses, picking pairings, and filling the holes. 

For this board, I used: Gorgonzola Dolce, Pecorino Sardo, Mozzarella di Bufala, Caprino Fresco, Castelvetrano olives, raspberries, and assorted charcuterie with bread and crackers. And, because we were coming out of a late evening meeting for robotics, this was dinner...along with a salad and the Prosecco DOCG.

I was excited to try Perlage's 'Riva Moretta' Prosecco Valdobbiadene Frizzante for my first DOCG pairing. That launched me into reading more about frizzante vs. spumante. Both terms describe the level of effervescence in a bottle of sparkling wine. Wines labeled frizzante are gently sparkling, while wines labeled spumante are more effervescent and fully sparkling.

This bottle also had the EU Organic symbol on its label, meaning that the wine was made with organically grown grapes, all additives (fining agents, yeast, etc.) are organic, and no GMOs (or other prohibited ingredients) are allowed. Additionally, sulfur additions are also limited.

Sourced from a single vineyard - the Riva Moretta vineyard - this wine is made from organically grown grapes and in the frizzante style. I found it a deliciously layered wine. I noted citrus and apple aromas with a hint of minerality piercing the light fruitiness to lend the wine a lovely complexity.

What a fantastic specimen with which to kick off my Prosecco DOCG adventures. Stay tuned for more pourings and pairings. I can't wait to share what I'm learning about Prosecco DOCG with you all. Cin cin.

Find the Consorzio
on the web, on Facebook, on Twitter, on Pinterest, on Instagram

Find Perlage Winery
on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.


Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce