The sparkling wine of the Veneto
Summer grilling on wood is the best!
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We just returned from our spring tours! We had some great groups and the tours were a lot of fun! Our inaugural tour to the Veneto region was spectacular! We are super excited to add this amazing region in our options of tours. Here's the link to the webpage for more info. It is a magnificent region rich in history, wine and food!
Along these lines, our wine information below features the sparkler of Veneto, Prosecco. Whether one loves prosecco or isn't really a fan of sparkling wines, when you learn about the differences and nuances of prosecco, then you'll fall for it. All over again.
And just in time for summer, to inspire you in the grilling season, below is information on the Italian regions that love grilling meats the best.
Our fall tours are sold out, with the exception of 2 spots in our Tuscany adventure October 8-15, 2022.
Have a safe and fun July 4th weekend!
Buon appetito e cin-cin!
Gina and Mary
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Grapevines of La Strada del Prosecco |
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Prosecco, Sparkling wines of Veneto
Spumante is the Italian word for sparkling wine and includes both the category of traditional champagne-method wines as well as the tank, or autoclave, method. Prosecco wines from northeastern Italy are made with the tank method, where the wine undergoes a second fermentation in an autoclave. (As opposed to the traditional method which undergoes a 2nd fermentation in the bottle.) The autoclave is a huge pressurized, stainless-steel tank and is less labor-intensive, which is one reason prosecco costs less than champagne. The tank pressurizes the wine, producing the tiny, creamy bubbles that prosecco is known for. The glera grape, indigenous to the Veneto area, is used exclusively to make prosecco DOCG wines.
This past May we had the happy experience of driving “la strada del prosecco”, the road in northern Veneto that runs through the most important Prosecco DOCG wine zone, Valdobiaddene-Conegliano. That had been on our bucket list for a long time and it should be on yours as well!
The oldest and most famous DOCG proseccos come from the geographic area between the towns of Valdobiaddene and Conegliano, as well as around the town of Asolo. The rolling hills are covered with glera vineyards as far as the eye can see. Dotted with small and large prosecco producers, one has a chance at every turn to taste another vivacious wine. Sparkling wines have a foothold in this region that goes back hundreds of years, but really came to the forefront when the autoclave was invented in 1895.
Just a few years ago, laws were passed protecting the prosecco denomination. It can be difficult to find DOCG proseccos in the US as there is so much lesser-quality IGT prosecco in the market. Valdo is a quality producer of Valdobiaddene-Conegliano, so search for their label. The Asolo DOCG is best found at Costco under their private Kirkland label and is excellent. We stopped into the delightful town of Asolo and met the most interesting people at the bar in the main square! They were so happy, maybe a result of their delicious spumante, or the beautiful town they live in!
Prosecco isn’t generally an expensive wine so grab some today to toast the summer or to mix into a spritz with Campari or Aperol!
Happy sipping, happy summer! Cin-Cin!
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This month's Italian saying:
"Nella botte piccola c’è il buon vino."
From small barrels comes good wine. Great things come in small packages!
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We love grilling outdoors and are so happy when the weather gets nice enough to do it consistently! Not all regions of Italy have the tradition of grilling meat over live coals, but the ones that do, do it well and each region has its own specialty.
Abruzzo is famous for arrosticini, small cubes of lamb or beef, prepared on a wooden skewer with a special machine and grilled over hardwood. Puglia, while famous for their seafood and fish, does bombette – pork wrapped around cheese and herbs, skewered and roasted standing up in a wood-burning oven. Tuscany has a wide array of meats they grill over coals: lamb, pork, sausage, pork liver wrapped in cawl fat, and the famous bistecca Fiorentina – a huge porterhouse or T-bone steak served practically raw on the inside. And in the Veneto they not only grill beef and pork but also horse steaks!
The one constant is: hardwood, live coals. Not gas.
We met a lovely 88-year-old man in northern Veneto who has been grilling the meat in the fireplace of his restaurant for over 50 years! Here’s a photo when he was 33 and another just last month. He refuses to turn the task over to anyone else! When I hugged him, he felt like a live coal! We offered him a glass of wine, but he refused until his job for the evening was finished. He said cold water was the only thing he took while working. Personally, I’m all for a cold glass of white wine.
There really isn’t a recipe this month because the only thing you need to produce fabulous grilled meats is sea salt and a hardwood charcoal fire! Let the meat come to room temperature, about 2 hours, and salt it prior to putting it on the grill. The Big Green Egg is popular and perfect for this, as is any old Weber or hibachi grill. We hope you’ll step away from the gas grill this month and try grilling meats on live coals. Message Gina if you’re serious and want some tips!
Happy grilling, happy summer!
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Andrea tending the grill at 33. |
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He's still master of the grill at 88! |
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We found Italy rebounded and full of travelers this May and June. Covid19 restrictions are relaxed, few wearing masks except on the trains and buses where it's still required. The testing once required to reenter the US has gone away. So, things are feeling very normal in Italy! Are you ready to plan your wine and food adventure with us next year? Check out the dates for our upcoming tours.
JUST OPENED spots available in Tuscany during our Oct 8-15th week this fall. Our small group tours are perfect to be with like minded people to explore the culture and history of Italy through its foods and wines. Join us for a week filled with delicious foods and regional wines. You'll learn a lot and have a great time, just leave the details to us!
Travel insurance - we suggest that you get it in the event you have to cancel your trip. It is peace of mind and allows you to be covered if something happens that you cannot make the trip. We've partnered with a company that provides quotes from across several providers depending what type of coverage you want or need. Check them out here: YonderTravel
Call or email Mary to get registered or with any questions.
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Plus learn a thing or two! |
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Gina Stipo and Mary Stipo Potter | Ecco La Cucina | 1-972-342-8308| Email | Website
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