For a Brit like myself, Prosecco basically means cheap Champagne. We don’t care how it was made, or that the grape varieties are completely different from Champagne… it’s fizzy and it’s cheap!
However, if you’re reading my blog, it’s already a sign that you’re above hoi polloi and that we should dig deeper.
If you know anything about Prosecco, it may well be that Prosecco is made using the charmat method (in contrast to Champagne and Cava.) “Charmat” means that the secondary fermentation takes place in a tank and the subsequent sparkling wine is filtered and bottled under pressure to maintain the bubbles. The majority of Prosecco that you find in conventional supermarkets is indeed made using charmat. But if you’re into your natural wines, you may have heard of col fondo prosecco, which is very different. (More about that soon.)
What is Prosecco? Well, it’s also the name of a grape variety. Helpfully enough, the prosecco grape is the dominant variety for making Prosecco wine. Less helpfully, the prosecco grape is also known as glera. *eye roll*