Skip to main content

You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!! #ItalianFWT


This month, the first month of summer, I am hosting the Italian Food Wine Travel bloggers as they explore Prosecco DOCG. The Prosecco DOC was recognized in 1969, making this year the 50th anniversary; and the Prosecco DOCG region was recognized in 2009, making this year its 10th anniversary. So, tanti auguri to both! It's summer and I love lifting my glass with Italian bubbles.

Prosecco Superiore

Several bloggers in the group are receiving samples from the Consorzio of Prosecco Superiore DOCG* with a mix of wines from different producers. 'Prosecco Superiore' which is the official name of all Prosecco wines that are produced in the DOCG region; it is the highest quality Proseccos made, showcasing the Glera grape at its finest. You can read more about the Consorzio's campaign to bring awareness to the United States here. And visit the Consorzio's website for more information about Prosecco DOCG.

Grazie mille to Liz of What's in That Bottle? for sourcing the samples from the Consorzio. She wanted to share these two important points...

  • Prosecco DOCG is the highest level of quality of all Proseccos. In order to be classified as DOCG, a Prosecco must be produced with Glera grapes from vineyards in a very specific area, covering 15 communes, smack in the center of the entire, larger Prosecco region.
  • The Prosecco region is currently under consideration by UNESCO to be named a World Heritage Site. A decision is expected in early July, so stay tuned!

I needed to do quite a bit of reading before this event as I - blush, blush - conflated the two and didn't understand the difference myself. Yikes!

There are two classification labels, DOC and DOCG, And, if you understand the difference, you'll know what to look for this month...and moving forward. On the map, above, you can see that the green area is the DOCG; the brown is the production area of DOC.

DOC is the acronym for Denominazione di Origine Controllata while DOCG means Denominazione di Origine Controllata e Garantita. The latter is more stringent and on what we are focused this month with #ItalianFWT. Where DOC production covers nine areas including four provinces of Friuli Venezia Giulia and five in the Veneto, the production area of DOCG is restricted to the Conegliano Valdobbiadene area, a hilly area in northeastern Italy approximately 30 miles from Venice. DOCG guidelines also require that government licensed representatives must taste the prosecco before it is bottled.

The Grape: Glera
In the past, the grape used to make Prosecco was called both 'Prosecco' and 'Glera'. It's a thin-skinned green grape has been grown in the Veneto and Friuli regions of northern Italy for hundreds of years. Some say it's native of Slovenia.

In any case, its bent toward higher acidity makes Glera well-suited for sparkling wine. It boasts a lovely perfume of melon, summer stone fruits, and light florals.

I'm excited to see what this group discovers with this month's exploration of the Prosecco DOCG. Join me and jump into the Prosecco Superiore pool!

How to Participate

Not Only Wines
Though Italian wines - specifically Prosecco DOCG - will be a focus, if you would like to write about travel or food in and around where Prosecco is made, have at it. I always welcome a virtual trip to my favorite country!

Details for Participation
Are you ready to jump in and participate in the Auguri, Prosecco DOCG #ItalianFWT event? Here are the details…

Send an email to tell me you're in: Include your blog url, Twitter handle, link to your Pinterest profile, and any other social media detail. If you know your blog post title now, include that...but you can send me that a bit closer to the event, I'd like to get a sense of who's participating and give some shoutouts and links as we go. The email is constantmotioncamilla[at]gmail[dot]com.

Send your post title to me by Monday, July 1st, to be included in the preview post. I will do a preview post shortly after getting the titles, linking to your blogs. When your post goes live, the published title should include "#ItalianFWT" but it doesn't need to be included for the title list. 

Publish your post anytime Friday, July 5th and 6:00am (Pacific time) on Saturday, July 6th. You can always schedule your post in advance if you will be tied up around then.

Include a link to the other #ItalianFWT participants in your post, and a description of what the event is about. I'll provide the html code you can easily put in your initial post--which will link to people's general blog url--then updated code for the permanent links to everyone's #ItalianFWT posts.

Get social! After the posts go live, please visit your fellow bloggers posts' to comment and share.

Sponsored posts OK if clearly disclosed. Please be sure to disclose if your post is sponsored or if you are describing wine or other products for which you have received a free sample.

Live #ItalianFWT Twitter Chat July 6, 8:00 am (Pacific time): Participating bloggers and others interested in the subject will connect via a live Twitter chat. It's a nice bring way to bring in others interested in the subject who didn't get a chance to share a blog post. You can definitely still join the blog event if you're not available for the live chat.

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

Comments

  1. Thanks for hosting Cam, I can already feel the bubbles tickling my nose.

    ReplyDelete
  2. A nice overview, and discussion of DOC versus DOCG. Gearing up for a fun way to kick off #ItalianFWT summer!

    ReplyDelete

Post a Comment

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 foodlustpeoplelove@gmail.com. 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