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Just as Champagne wineries in the Champagne region of France have struggled to control their authentic designation of origin, so too have Prosecco wineries in Italy. Up until 2009, Italian winemakers called both the sparkling wine and the grape it is made from Prosecco. However, after years of other winemakers capitalizing on the Prosecco name, the Italians decided to fight for DOCG status (a quality assurance label put on every bottle guaranteeing the product is authentic and from a particular growing region in Italy). During the complicated process, officials formally changed the name of the Prosecco grape to an old synonym, Glera, to help further authenticate and demarcate true Prosecco wines from Italy. Here are some other reasons why you should care about the Glera grape:

• The Glera grape originates from Prosecco, Italy, a Northern Italian village about a half hour from Venice. While some claim the grape has been cultivated since Roman times, the first written account of the Glera grape dates back to 1772.
• Each bottle of DOCG-certified Prosecco must contain at least 85 percent Glera grapes.
• Golden Glera grapes have been cultivated to ferment into a crisp, clean, and slightly fruity sparkling wine, unlike Champagne, which tends to have some yeasty flavor and body. This difference in flavor occurs because the second fermentation process differs from Champagne. Glera grapes undergo a second fermentation in large steel tanks (rather than in the individual Champagne bottles).
• To find the highest-quality Prosecco, look for the Prosecco Superiore DOCG-labeled wines. These are grown in the same historical area called the Veneto, a hilly cluster of towns between Conegliano and Valdobbiadene. We recently tried Sorelle Bronca Extra Dry ($18), a Prosecco Superiore DOCG, made from 100 percent Glera grapes (most from organic farmers). It pleased our palates with its fine bubbles and refreshingly light flavor.

Once you've had your hand at frying up sopaipillas, it's time to think creatively about the toppings. Just like tortillas, the choices are endless as you can opt for sweet or savory applications.

To make a savory snack, top piping-hot sopaipillas with shredded cheese, avocado, and salsa. For a dinner option, add taco meat like shredded chicken or braised beef (as pictured). But you can also think beyond Mexican flavors; I even paired sopaipillas with leftover Burmese spicy lamb and diced tomatoes, and it was a righteous decision. The bread is dense and slightly sweet, therefore it neutralizes hot flavors and soaks up the pan juices.

If you have room for dessert, drizzle honey or agave atop the sopaipilla and dust it with powdered sugar for an eye-catching treat. The crevices catch all the amazing gooey syrup, and the sweet sopaipilla tastes sort of like a beignet.

Hearing words like "tannins" and "oxidation" may make you feel like you're back in chemistry class, but they're oh-so important to the wines we enjoy on the regular. Don't let them intimidate you, though — getting familiar with wine's most common terms can be as easy as pouring a glass of red at the end of a long day. Brush up on these words, and you'll be moving past "sweet" and "dry" in no time so that when you go wine tasting again, you'll be the pro with all the insider knowledge.

• Acidity: The bitter or sour flavors that a wine gives off.
• Aeration: The act of exposing wine to oxygen to let it "breathe" and mix with air. This is meant to open up the wine's aromas and soften up the flavor.
• Appellation: A specific geographic region where a wine comes from.

Keep reading for more glossary terms

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