Schlagwort: Prosecco

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Follador Prosecco
A Quiet Revolution in the Hills of Valdobbiadene

Most of the world thinks they know Prosecco: an easy, sweetish fizz for summer parties and quick toasts. Then, one quiet evening, you open a black bottle from a small family estate hidden in the steep hills of Valdobbiadene, and everything you believed collapses in a single sip. Suddenly the wine is bone-dry, vibrating with mountain freshness, carrying the scent of wild herbs and limestone, and finishing with a salty whisper that lingers for minutes. That is the moment you meet Follador (link), producers since 1769, still almost unknown in the German-speaking world, yet crafting some of the most exciting sparkling wines on the planet today. This is their story, and the story of four 2024 crus that deserve a place in every serious wine lover’s glass.

„Follador Prosecco
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Peregrination on the lees

A Globetrotting Satirical Column – Because Sediment Never Sleeps

Let’s talk lees. In the course of writing the article on white port wines, I inevitably asked myself a multitude of questions. Some of them had to do with lees. A subject that seems to be largely ignored in the context of port. A scientific approach can sometimes push an author to the limit. To the limits of his knowledge. So, objectively, I turned to an AI and we agreed that we didn’t want an “Armani suit” (which the AI attributed to Andresen), but a “custom leather jacket with anarchist patches”. No, the AI in question is not Grok. Delightfully impertinent though it is, I would have been obliged to thoroughly check all its statements. Let yourself be surprised and viel Genuss (enjoy your drink). By the way the chatbot name in the present case simply is AI Sommelier.

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Asolo Prosecco Superiore DOCG

An emerging stamp of quality for Prosecco

In a market in which sparkling wines – particularly Champagnes – are getting more and more expensive and even heavily allocated, consumers are looking for reasonably priced alternatives. Many wine regions produce their sparkling wines, from the more famous ones like Franciacorta or Trento DOC that are usually made in the méthode champenoise/traditionelle over Sekt in Germany in different variations to Cava in Spain or Prosecco in Italy (usually made in the Charmat method). They all have a different background, sometimes different grape varieties and production methods and very often work well with a variety of local or non local food.

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