prosecco

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.

In between the Guy Fieri salsa and the bacon salt stands at the Fancy Foods Show, Team Yum stumbled upon something we had never seen before: Mario Batali wine. Unlike the orange-clogged chef's pasta sauces, the wine bottles do not have Batali's face plastered across the front of them. Instead, the new bottlings are elegantly labeled and expected to hit the West Coast market at Cost Plus stores soon.

We tasted two of the three varietals, the Prosecco and Chianti (the Pinot Grigio wasn't chilled), and were pleasantly surprised by the drinkability of both. The Prosecco was a classic sparkler true to the Veneto region of Italy with a delightful dryness, crisp body, and simply delicious flavor. The Chianti was earthy, smooth, and full-bodied. Both will retail at under $20, making them an affordable option for your everyday wine selection.

So tell me: the next time you follow one of Batali's recipes, would you be interested in pairing it with one of his wines?

Wondering what bubbly to enjoy on Friday when you ring in 2011? Then watch our video that has several delicious suggestions! We asked Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles, to share his picks for spectacular sparklers. To find out what they are, check out the video.

Like the competitors in the World Cup, the menu for my viewing party consists of dishes from all over the globe. For the drinks, I'm offering one sparkling specialty cocktail and assortment of beers. The signature drink is a punch that features Italian spirits: Galliano, Aperol, and Prosecco. When floated on top, fresh citrus and berries provide a festive touch to the concoction. I'll stock my fridge with beers from participating countries. Beverages and More has a great selection of imported beers. Tecate from Mexico, Becks from Germany, Fosters from Australia, Quilmes from Argentina, Bass from England — there are too many options to choose from!

Learn the easy punch recipe after the jump.

Most of you love muddled cocktails and I'm a huge fan, too — especially if irresistible strawberries are involved. This weekend I pulled out the muddler and made a delicious cocktail with strawberries, homemade simple syrup, Prosecco, and lemon. If you don't have a muddler, you can easily use the handle of a wooden spoon. I made a big batch of simple syrup, so I can whip up cocktails quickly all month long. This refreshing mixed drink is perfect for sipping throughout the sizzling late Spring and early Summer. Want to make one for yourself? Keep reading for the recipe.

If I had to choose one thing to drink for the rest of my life, I would select sparkling wine. I cannot get enough bubbles! Naturally, I'll be pouring it at my half-birthday housewarming. Since I'm guessing a lot of guests will show up with a bottle of bubbly in tow, I'll be whipping up this elegant blissini. It's like a mimosa, but with pomegranate juice. The addition of mint takes this effervescent drink from morning to night.

Get the easy recipe after the break.

Although I enjoy Champagnes like Veuve Clicquot and Taittinger as much as the next person, they're simply not in my budget to sip on a regular basis. Instead, I'm always combing the wine aisles, looking for something — American sparkling wine, Cava, Prosecco, you name it — that'll allow me to embark on a minor bubbly binge without breaking the bank.

When I'm not crazy about a purchase that I've made, my favorite way to enjoy the rest of the bottle is by making a simple cocktail with sugar and bitters. It somehow brings out more of the bubbles, providing extra texture and a richness to the overall flavor. I love to serve it in a short glass rather than a flute; it makes me feel oh so Italian. For the recipe, read more.

When I was 21 and would raid my dad's liquor cabinet, I was always intrigued by a tall thin bottle filled with a bright yellow liquor. Called Galliano, I wondered if the spirit was named for John Galliano, the designer at Dior.

It's not: Galliano is actually named after an Italian hero, Giuseppe Galliano. The sweet liqueur has a complex vanilla-anise-citrus flavor and is most commonly used in a cocktail called Harvey Wallbanger.

However, Galliano can be used in many other cocktails, like this one, named for the town where it's made. An elegant combination of Galliano, sparkling apple juice, and Prosecco, it's a refreshing bubbly beverage. It makes a great start to the weekend, so get the recipe after the jump.

Wondering what sparkling wine to enjoy when you ring in the New Year? Then check out today's episode of YumTV! We speak with Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles. Jeff shares his picks for some spectacular sparklers. Watch it now to learn how to select the perfect Prosecco.