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Valdobbiadene Prosecco Superiore DOCG Extra Dry
We received three bottles of prosecco from Mionetto. We shared the Valdobbiadene Prosecco Superiore DOCG Extra Dry with friends that enjoy prosecco. The wines we received were from the Mionetto Luxury Selection. The bottles were beautiful with an elegant black color and the word Mionetto embossed on the glass. The two other proseccos that we wrote about were the Cuvée Anniversario 1887 – 2017 and the Cartizze DOCG. Although I enjoyed all three, the Valdobbiadene Prosecco Superiore DOCG Extra Dry was my favorite.
I like my sparkling wines to have tiny bubbles and showcase in a flute with multiple columns of bubbles forming a mousse on the surface of the wine. The Valdobbiadene Prosecco Superiore DOCG Extra Dry had the smallest of the bubbles of the three proseccos, and also formed multiple columns of bubbles and central and circumferential mousses. The sparkling wine had a yellow color. The aroma offered apple, pear and citrus. While the taste included green apple, pear and lemon. The velvety mouthfeel was also lively. The residual sugar was between 178 and 19 g/L. This slight sweetness enhanced the Glera grape.
Antipasto and Prosecco
Our host prepared antipasto and the sparkling wine paired well. The antipasto included different cured meats, olives, peppers, artichokes, a dip and different types of crackers. This prosecco was delicious and refreshing and enhanced the antipasto.
Luxury and elegance should not have to cost a fortune. The Valdobbiadene Prosecco Superiore DOCG Extra Dry retails for less than $20.
You may also like to read about:
Cuvée Anniversario 1887 – 2017 post
Cartizze DOCG post
Cheers,
Terry
Our Wine Journey through Hungary Begins with Austrian Air
The prosecco in the Lufthansa lounge at IAD
We avoided the food and drink in the Lufthansa lounge deciding not to ruin our appetite for what is served on Austrian as we fly to Vienna and then onto Budapest. We did have a nice Siema Vineyards Prosecco while waiting to be called for our flight. The prosecco was refreshing and had multiple columns of bubbles forming a central mousse on the surface. The bubbles lasted for quite a while even while I ran an errand that would rescue hundreds of photos with my camera while on a wine journey in Hungary and Austria.
The yellow colored prosecco had an aroma and taste of apple and citrus. The mouthfeel was lively with racy acidity. The prosecco cleansed the palate.
Finally, we boarded the Austrian Boeing 767 and settled in our middle row two seats. We received our menu choices for both dinner and breakfast prior to arrival in Vienna. I also had sparkling water before the plane left the gate. After we were at cruising altitude, the wine and other spirits started flowing.
I decided to stick to Austrian wines since the last leg of our journey was to visit wineries in Austria. I started with the 2016 Schlumberger Rosé Brut. The Sekt, with 12% alcohol had multiple columns of tiny bubbles forming a total surface mousse. After awhile, the mousse was on the center and circumference of the surface. The wine had a salmon color and offered red berry fruit on the aroma and taste. The sparkling wine had a very creamy mouthfeel. While enjoying the 200 ml bottle of the Schlumberger Rosé, I was served a plate of nuts and selected a pretzel roll. Then I was served buffalo mozzarella with avocado, tomatoes and black olives. The steward convinced me to try the gingered butternut squash soup. All the appetizers paired well with the Schlumberger Rosé.
2016 Schlumberger Rosé Brut with the first course
For my entrée I chose grilled Chilean sea bass with lemon butter, Mediterranean beluga lentils and celeriac mash. I decided to pair the entrée with Grüner Veltliner Weinviertel DAC 2017. The wine had a light gold color and a light aroma. The taste reminded me of mangos, citrus and mineral especially chalk. The mouthfeel was soft with racy acidity. Tropical fruits yielded to citrus and mineral on the finish. The wine is seductive. It makes you want to keep coming back to it.
For Kathy, she chose the homemade ricotta ravioli for her entrée. She paired this dish with the Ferabam Premium Zweigelt 2015. The wine had a dark opaque red color. The aroma and taste was reminiscent of plums, black pepper and mineral. The wine was full bodied, dry and had a long finish. It paired well with the ravioli and its slow roasted cherry tomato sauce.
At a recent optometrist appointment our doctor talked about an Austrian wine he really liked by Kracher. This sweet dessert wine was on our menu so both Kathy and I tried it. The wine
2017 Burgenland Beerenauslese Cuvée was a dessert in a glass.
was a blend of Chardonnay and Welschriesling. The wine had a gold color. The aroma was floral with yellow stone fruit and menthol. The taste was reminiscent of peaches, nectarines, honeysuckle and a hint of menthol. This wine is dessert in a glass. A testament of liquid sunshine.
Our wine journey continues with a Hungarian dinner.
Cheers,
Terry