It has been a century since enology professor Tullio De Rosa, the "spiritual father of Prosecco" and author of 1964’s Tecnica dei vini spumanti, was born.
Prosecco is arguably the best known and most successful sparkling wine after Champagne and thats partly down to the producers protecting the integrity of the wines from New World interlopers. If you want prosecco, it has to be produced in one of the specified regions of Northern Italy. It’s also broken age barriers, becoming the drink of the young trendy set all over the world, a sort of party wine that you can open anytime whereas Champers has stayed a bit aloof in many ways, only to be opened on special occasions like weddings, funerals and divorces. It’s too easy to focus on the occasion for the opening rather than the major differences that exist between the styles though. Yes, they are both bubbly, yes they both come in dry, medium and rose but the palates are strikingly different with prosecco being lighter and if I may say so, slightly easier to enjoy than it’s French cousin. Fruit isn t something normally associated with the more high brow Champers although you