Hi All! There were a couple of questions that popped up several times so let me address them here fore everyone: On the Prosecco/Glera discussion: Prosecco as a wine clearly has its roots in this region, its name is linked to a location, and it wasn’t planted in significant quantities outside of the region. They had to change the name of the grape variety to Glera and name the DOC "Prosecco", to protect this wine that they developed and made successful. Australia (to my knowledge) is the major wine producer where they do not agree with the name change and still label their wines as Prosecco. However, the first commercial vineyard of Glera in Australia was planted in 1999 and its first vintage was produced in 2004 - only 5 years before the name change. So you cannot really say that there is a tradition of producing Prosecco Down Under. Have a look at wineaustralia.com and first of all they still call the variety “Prosecco” in their records and secondly call it “a rising white grape in Australia”. Their records indicate an increase of tonnes crushed from 1,952 in 2015 to 13,000 in 2023. They claim that it is due to an “increased demand for (Australian) Prosecco wines”. Looking at the data the success of Prosecco DOC appears to have drastically helped them on the domestic market with production increasing by this much. A loss in exports (as they cannot sell the wine as "Prosecco" in the EU) for Australian wineries cannot be a commercial issue for if “the average purchase price of Prosecco in 2019 was $835 per tonne, well above the national average for all white winegrapes of $462 per tonne”. On my policy with regards to collabs: I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I am not working with individual wineries and I am not "promoting" producers/wine brands. I also do not rate wines on the channel, which I sell through my retail shop. However, I will continue to work with regional bodies and associations (NOT individual wineries) to make all this possible and take the viewers into the regions. These collaborations will be clearly labeled as such according to YT guidelines. I only work with partners, which I want to support, and will not allow them to dictate what I say in the videos.
Aldi has a Prosecco that isn't half bad. We're amost disappointed you didn't try that with yoour Aldi wine tasting. We think that one would have been a nice surprise. Comes in a dark short fat squat bottle...
I was in Burgundy recently with friends. As we entered the wine department in the supermarket, the ladies made a mad dash toward the Prosecco. In burgundy. Let me repeat that, in Burgundy. That speaks volumes. I later offered them cremant de Bourgogne, which they had previously declined. I called it “French Prosecco”. They drank and liked it. The name is all that matters. “I like Prosecco”. I call it the fifty one percent rule. As soon as fifty one percent of your girlfriends like it, you like it. It doesn’t matter what it is.
If you haven’t already, how about a deep dive into DOCG Prosecco? I spent a week last October in Conegliano and Valdobiaddene, and the one thing that struck me was the incredibly steep slopes where the DOCG is grown, Same grape as DOC, but I never imagined a Prosecco could taste so good. I would very much enjoy your clarifying views on the DOCG. Thanks for a great video, no matter what anyone says…
Thanks Konstantin for the thorough detailed coverage of Prosecco. I always go with Cava for 2 reasons, one it’s cheaper than Prosecco as its not very popular yet and it’s use traditional method for fermentation like champagne. Having said that, when I am in Italy, I always go with Prosecco especially in Aperol spritz
It is necessary to mention the Conegliano Valdobbiadene Cartizze area, only 267 acres (108 ha) of vineyards, considered a "grand cru" vineyard area amongst all Prosecco DOC.
In Australia we have an issue with Prosecco as one of the original plantings of Glera came to Australia in the 60s and became popular in the 80s and 90s and has been called Prosecco for all of these years and is up against their DOC declaration... the most famous vineyard being Dal Zotto but also Brown Brothers, and the whole region use the same bottle to denote Prosecco... and they are fighting this nomenclature... For the grape is not a region or a style from a region...like champagne is not a grape eg pinot+ chard + Meuniere... Glera is only a variety not a wine style ....
@@ClementGreen Wouldn't have seen these names for quite a while. We, Australia, have moved away from those names, probably somewhere about the turn of the century.
Yes, I looked into that. There was a very small production of Glera/Prosecco before the name changes and since then the production in Australia of „Prosecco“ has increased significantly. Wine Australia states that production since 2015 has increased from 1,952 to 13,000 tonnes in 2023 and they call it a „Rising Grape“ suggesting both that the name change didn’t hurt them and that they are benefiting from the success of Prosecco DOC. (edit: changed ha to tonnes)
@@goatfiddler8384 You can go to Dan Murphy's today (or any other bottle shop in Oz) and chose from a wide selection of Australian Ports. Most of the bulk wine manufacturers in Australia make Port.
I did not know that Prosecco's DOC and respective Rose were that recent! Just the other day, I sampled a still Prosecco, which was surprisingly herbaceous like a Pinot Grigio. While a bit weird because of the numerous enjoyable sparkling brethren I was used to having, the still version was objectively, in a vacuum regardless of branding, was certainly enjoyable. Indeed, Prosecco, like Cava and Cremant, is versatile and enjoyable throughout the entire meal from the bread course through dessert thanks to its acidity, fruitiness, and slight sweetness.
Konstantin, there is a misunderstanding regarding the Col Fondo term. As it is actually a trademark, it cannot be used by everyone. The generic term is now "Sui lieviti" (same as "sur lie").
@@KonstantinBaumMasterofWineI think Drusian e Cantina Produttori di Valdobbiadene, but I don’t know if the trademark has been given to the consorzio (as it happened in the Franciacorta region with the Saten trademark). Many wineries can use the “ColFondo” name but they used to pay a fee and this action blocked some smaller producers.
the prosecco col fondo sounds really interesting, I'll have to try that some time. I like traditional method sparkling as much as the next guy but I chose a prosecco docg "Cartizze" for New Years and it was delicious
@acidDrop2000 with Cartizze, you went top notch within the entire Prosecco DOC and DOCG area! It's a tiny area, of 106 hectares only, in rather steep hills. The best any Prosecco can offer.
Very interesting Konstantin - I shall go around this video a few times................. Thanks I am no fan at all of really dry wines, any of them, with anything (food), and had avoided Prosecco because 99% of it is labelled secco. ( I really like semi-secoo Cava, Champagne and English sparkling wines, especially with seafood, and especially with oysters..........). A year or so ago, I was given my first glass of Prosecco and was very impressed, and have tried 2-3-4 more since and been pleasantly surprised. So, the fruit falvours are masking the actual dry nature (low residual sugar) of Prosecco? Thanks again.
Wonderful as ever! I myself am not one who goes a bundle on fizzy wine, but all these myths debunked herin are ones to which I can imagine myself falling prey, so that should I wish in the future to ingratiate myself with ladies who wear 'fascinators' then I'll know which Konstantin Baum, M. O. W. video to revisit! I would love to see something on Sillery, which is something I have only tasted a couple of times, I happened to mention that I was not keen on either spumante or frizzante stuff, and, before you could say "BREURK!! Forgive me!" I was handed a glass of tip top Sillery and ushered away to look at a violin worth £50,000, by a very kind person of excellent taste.. Nice one Konstantin! 🥂🌟👍
Hi Konstantin .. have a question but not about Prosecco. Dry semillon .. how about an episode on it?! Small availability in the USA market but excellent in France.
Konstantin, for multiple videos already I felt like there is something off with your stereo sound. It feels like the right side is slightly louder when you talk (the intro jingle is fine). Could you look into it please?
It wasn’t until I visited England in 2018 and saw Prosecco promoted heavily at every restaurant and pub (it was just becoming slightly more prominent than before, here in Florida) that I realized how prominent it might become…
Well, that was bit disappointing, sorry to say. That might be expected if it’s a collab with the DOC. In this point of view everything seems to be quality and fantastic. It lacked of some objectivity. In example that coming with rose prosecco was just marketing response to low sales during the pandemic to put some attencion to the DOC. Which was quite ingenious tbh. But also didn’t mentioned about all controvercies about high amounts of pesticides in local water what has impact on examinations of local children. Or even monoculturing the agriculture to fill high demands of high yielding, low quality prosecco demands to the market
Well, it sounds like you have a lot of knowledge in this area. Also lots to share with us. I await your You Tube upload with bated breath! Send me the link..... Seriously though, do it yourself if you're that emboldened with prosecco and it's faults.
I do not think this is true. The first trials for Rosé Prosecco started in 2017, it was codified into law in August 2020 and the first vintage that came onto the market was the 2019. I would say there is no way they could have anticipated low sales during the pandemic (which started according to the WHO in March 2020) in 2017 and had their 2019 vintage Rosé wines ready for launch at the end of 2020. The other points might be relevant, even though I haven't seen much research. Feel free to share it if you have anything. However, monoculture and the use of pesticides are issues in many growing regions from Bordeaux to Champagne and beyond. I don't think this was really relevant for this video but it might be an interesting topic for a video in the future. I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos. This video only contains facts and there is nothing I want to take back. If you don't want to watch these videos, that is entirely up to you.
Konstantin, maybe you’ve covered this myth before. But I’m hearing that holding the bowl of the glass actually doesn’t affect the rate of which the wine heats up. Thoughts? Thanks!
As an Aussie I think they way they've/they're handling the DOC. They sold the Glera varietal to growers as "Prosecco", then after the fact tried to rename/rebrand. I am perhaps slightly biased as I count as personal friends some growers and winemakers that make Prosecco here in Australia. I'd half expect them to be cheeky buggers and name a region over there Sangiovese and then demand the grape variety be rebranded to Yickyyukkyewww and then use EU nanny statism to protect the market. A dirty dirty move!
Ich liebe Prosecco, wir fahren ein paar mal im Jahr nach Valdobbiadene kaufen wie unsere Vorrat ein. Prosecco Rosé ist echt gut, und noch besser wenn man die Kombi glera und incrocio manzoni trinkt. GLG aus Österreich 😊
I think the Australian winemakers, mostly Italian families, taking over the land in the King Valley in Victoria which was used for tobacco growing (now outlawed), found Prosecco ('glera') was a great variety and suited the warmer climes. Because it was lighter in 'fizz' it had an immediate attraction as quaffable, especially in Summer. There is still a fight with the EEC over the use of Prosecco, especially for export and I think the Italians have a right to protect their interests, so I think Australia should choose another name for this wine style....but don't hold your breath.
it says UE regulation no. 2021/2115 not EU reg in the description. Might want to change that as Prosecco is not an Emirati product :P. In all seriousness, I though it was allowed to do the traditional method under superiore under certain circumstances but I looked it up and I cant find it. WIkipedia mentions it but I am pretty sure thats in reference to Col Fondo and not what I meant. It is hard to find a proper document for Prosecco DOCg winemakeing method requirements though, the website is terrible
Prosecco winemaking is clearly regulated, Art. 5 para. 4 of the regulations require the secondary fermentation in autoclave (Martinotti) tanks. The Disciplinare di produzione - Conegliano Valdobbiadene is also clear since its Art. 6 speaks about "traditional fermentation in bottle" and provides how the wine has to be depending upon whether it is going to be a Frizzante or Espumante/Prosecco.
@@itsmederek1 I found this one in Italian:: catalogoviti.politicheagricole.it/scheda_denom.php?t=dsc&q=1029 and this one in English: assets.publishing.service.gov.uk/media/665707377b792ffff71a84ab/DISCIPLINARE_conegliano_Valdobbiadene_DOCG_inglese_12.2018.pdf
Interessantes Video :) Wie findest du Supermarkt Prosecco wie Scavi & Ray oder Valdo? Preislich sind die mittlerweile ja alle bei 10-12€ und man sieht sie überall
Prosecco gets a bad rep from the snobs but I absolutely love it. It usually doesn't make me think which is what I truly love in a wine but I love that deep mineral driven taste..
Most people (even the majority of people online or on UA-cam) still refer to sparkling wine as Champagne. Decades in the wine business and sommeliers and other serious wine collectors, have no love for Prosecco. It’s seldom interesting and I prefer a Cava for the money. Adami however makes a series of very good single vineyard Proseccos so there are exceptions.
@@KonstantinBaumMasterofWine An absolutely fair point. Not every wine needs to be evaluated and Prosecco may just be so popular because it’s fun and easy to enjoy.
Very interesting video again Konstantin, I didn't know of rose Prosecco! One small tip/request: I think it might be better to mix your audio down to mono, there's a strange kind of delay from the stereo audio that's slightly tiring to listen to.
Oh, lord! Minute 1:05 "prosecco is not a wine style" & minute 11:37 "in a blind tasting prosecco is a 'wine style' that is fairly easy to identify" 😭😭😭😭😭
"Prosecco is not a wine style" in the same way as parmeggiano is not a cheese style. It's just the statement that prosecco cannot come from Tuscany, Marlborough or Napa Valley. I would not say that he effed up here.
@@themorethemerrier281 Hmm, Konstantin literaly said the number one most important misconception to overcome is that prosecco is not a "wine style" and then 10 minutes later himself called it a "wine style" 😄
@@squaretrousseau After checking again. You're a 100 percent right. 🤩 When I first checked I just heard him talk about the region... Well, eff-ups happen... 🥂
Prosecco's marketing has been the true genius. I have no idea where this apertif nonsense came from. So many drinks are matchable with food. Beer styles also get ignored for food-matching by people in wine which is sad.
These are not facts they are opinions. Prosecco is the well accepted name of the grape and as you point out they attempted to change the name to restrict others this isn’t your usual independent educational content and I’m disappointed
@@clintlucas-rn2zq congratulations Clint on your piece of paper to wave around in the comments section. Prosecco wine is wine made from the grape known most commonly as Prosecco this can be made by anyone anywhere. Prosecco DOC wine is wine made in the Prosecco DOC and is validly protected under international law. Attempting to change the name in 2008 is like the French seeking to change the name of the Pinots and Chardonnay to restrict their use of “sparkling Pinot , Chardonnay” on wine labels. If you make a a unique quality product people will seek it out , this has been demonstrated by the great success of new world wines and the prices they can command. This video reads like a bought and paid for infomercial because it is.
I don’t really think that this is true. Prosecco clearly has its roots in this region, its name is linked to a location, and it wasn’t planted anywhere else in significant quantities. They had to make this move in order to protect this wine that the Italians developed and made successful. Australia (to my knowledge) is the only major wine producer where they do not agree with the name change and still label their wines as Prosecco. However, the first commercial vineyard of Glera in Australia was planted in 1999 and its first vintage was produced in 2004 - 5 years before the name change. So you cannot really say that there is a tradition of producing Prosecco in the country. Have a look at wineaustralia.com and first of all they still call the variety “Prosecco” in their records and secondly call it “a rising white grape in Australia”. Their records indicate an increase of tonnes crushed from 1,952 in 2015 to 13,000 in 2023. They claim that it is due to an “increased demand for (Australian) Prosecco wines”. I understand what you are trying to say but looking at the data the success of Prosecco DOC appears to have drastically helped the Australians on the domestic market with production increasing by this much. A loss in exports (as they cannot sell the wine as Prosecco in the EU) for Australian wineries cannot be a commercial issue for if “the average purchase price of Prosecco in 2019 was $835 per tonne, well above the national average for all white winegrapes of $462 per tonne”.
For once let me disagree with you. To me, the grape was called prosecco and the that fact was recognized by, for example OIV. Wine made from that variety of grape can and should be called prosecco. The glera and prosecco is not really prosecco is the exercise in marketing due to the popularity of the style.
I see what you mean. In my opinion it was an exercise in protecting the region's cultural heritage. The only place - as far as I am aware - that disputes that is Australia. But it wasnt planted in large enough quantities before the change to claim that this had an impact on the industry. Since then plantings of Glera have skyrocketet and the Australian Wine Industry appears to have benefited from the success of Prosecco DOC.
What are you talking about? This is an educational video but it was supported by the DOC making it possible for me to go to the region to research and talk to the winemakers.
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos. This video only contains facts and there is nothing I want to take back. If you don't want to watch these videos, that is entirely up to you.
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos.
@@KonstantinBaumMasterofWine I appreciate your response. But this is a slippery slope - because in a lot of the AOCs there are usually 1 or few vineyards who are the big guys (such as Guigal in Rhone), and the big guys will benefit disproportionately. And these AOCs will be more than happy to fund your videos.
Yes, I am aware of that and I consider those things when engaging in a cooperation. There is no deal when I cannot - in my next video - rate any wine from that region independently, based on the quality in the glass. But let me ask you: how would you approach this?
@@KonstantinBaumMasterofWine Apologies for the delay response. Just saw it. First, appreciate you being open to feedback. To your question: If there’s a region you truly want to highlight, do it without any support or even informing them. Because I assume the original guiding principle when you started this channel was to share your love of wine, and be an impartial reviewer (and of course make money from increasing your personal prestige and brand value). This credibility is hard won and makes you unique in the space, where as we all know the other critics rarely buy their own wines. So, going against your core distinguishing principle seems risky, even though at the moment your principles are firm.
There is no need for profanity. If you don’t like it you are entitled to your opinion. But consider perhaps you may have yet to taste a good one. There is very good Prosecco out there for a reasonable price. The problem is there is a lot of bad Prosecco made for the American market. You may have had some bad ones, try to find a good one and you may change your mind. I hope you do!
@@zizzie4081 Sorry for the trash writing, i Will write in italian to Better explain. Some reason to not drink It - il disciplinare ha permesso di mettere vigne ovunque, anche in aree non vocate, le viti subiscono una quantità di trattamenti enorme fino a 30-40 l'anno. - Se cerchi in Sicilia sono presenti numerose vigne di glera che viene puntualmente spedita in veneto in fase di vendemmia - Il prosecco viene prodotto utilizzando il metodo Martinotti (autoclave) che spesso non giustifica i prezzi elevati del prodotto - la glera è un vitigno che ha delle rese per ettaro assurde fino a 180 quintali per ettaro, che oltre a non garantire un uva di qualità, non giustificano nuovamente i prezzi - la scarsa qualità delle uve rende obbligatori degli interventi enologici in cantina veramente pesanti, di fatto si beve un vino costruito in cantina. - Per il Rosé è previsto da disciplinare il pinot nero e non il raboso, vitigno autoctono della zona. In ogni caso esistono dei buoni esempi di prosecco, principalmente pet-nat o rifermentati. Purtroppo la mia riflessione è legata al prodotto medio.
@@12Trappor Yeah but he wasn't trashing on other wines or regions? He was just helping people to understand some prosecco myths. How can you be "pro" prosecco as if it's something that can be judged morally? It's literally just wine lmao.
Hi All! There were a couple of questions that popped up several times so let me address them here fore everyone:
On the Prosecco/Glera discussion:
Prosecco as a wine clearly has its roots in this region, its name is linked to a location, and it wasn’t planted in significant quantities outside of the region. They had to change the name of the grape variety to Glera and name the DOC "Prosecco", to protect this wine that they developed and made successful.
Australia (to my knowledge) is the major wine producer where they do not agree with the name change and still label their wines as Prosecco. However, the first commercial vineyard of Glera in Australia was planted in 1999 and its first vintage was produced in 2004 - only 5 years before the name change. So you cannot really say that there is a tradition of producing Prosecco Down Under.
Have a look at wineaustralia.com and first of all they still call the variety “Prosecco” in their records and secondly call it “a rising white grape in Australia”. Their records indicate an increase of tonnes crushed from 1,952 in 2015 to 13,000 in 2023. They claim that it is due to an “increased demand for (Australian) Prosecco wines”.
Looking at the data the success of Prosecco DOC appears to have drastically helped them on the domestic market with production increasing by this much. A loss in exports (as they cannot sell the wine as "Prosecco" in the EU) for Australian wineries cannot be a commercial issue for if “the average purchase price of Prosecco in 2019 was $835 per tonne, well above the national average for all white winegrapes of $462 per tonne”.
On my policy with regards to collabs:
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I am not working with individual wineries and I am not "promoting" producers/wine brands. I also do not rate wines on the channel, which I sell through my retail shop. However, I will continue to work with regional bodies and associations (NOT individual wineries) to make all this possible and take the viewers into the regions. These collaborations will be clearly labeled as such according to YT guidelines. I only work with partners, which I want to support, and will not allow them to dictate what I say in the videos.
Aldi has a Prosecco that isn't half bad. We're amost disappointed you didn't try that with yoour Aldi wine tasting. We think that one would have been a nice surprise. Comes in a dark short fat squat bottle...
I was in Burgundy recently with friends. As we entered the wine department in the supermarket, the ladies made a mad dash toward the Prosecco. In burgundy. Let me repeat that, in Burgundy. That speaks volumes. I later offered them cremant de Bourgogne, which they had previously declined. I called it “French Prosecco”. They drank and liked it. The name is all that matters. “I like Prosecco”. I call it the fifty one percent rule. As soon as fifty one percent of your girlfriends like it, you like it. It doesn’t matter what it is.
If you haven’t already, how about a deep dive into DOCG Prosecco? I spent a week last October in Conegliano and Valdobiaddene, and the one thing that struck me was the incredibly steep slopes where the DOCG is grown, Same grape as DOC, but I never imagined a Prosecco could taste so good. I would very much enjoy your clarifying views on the DOCG. Thanks for a great video, no matter what anyone says…
Good point - Asolo DOCG gets forgotten too but is spectacular.
I adore listening to this channel while I am cooking and drinking wine.
Great vid as usual. Really liked the pairing section at the end, good addition 👍
Like an American lady once said in total surprise: Does France make Chablis too?
Do they?😂
Thanks Konstantin for the thorough detailed coverage of Prosecco. I always go with Cava for 2 reasons, one it’s cheaper than Prosecco as its not very popular yet and it’s use traditional method for fermentation like champagne. Having said that, when I am in Italy, I always go with Prosecco especially in Aperol spritz
Is a second level sparkling wine more expensive than a Cava? 😮
Prosecco average price is 5 euro. If you can find a cava made with champagne method less than that you should ask your self some questions
@@Elektero, more than 5€. I have some Cava for that price which is 👍🏼
@@ROGER-yo9cy made with champagne method? How you think they can break even?
@@Elektero, of course, it's Cava.
Interesting video. I had no idea there was so much passion (judging by the comments) surrounding Prosecco! I like, but seldom serve, sparkling.
At least you mention at the beginning that it is an advertisement supported by the Prosecco Consorcio.
People used to calling every sparkling wine "Champagne" back in old days. Now they are calling every sparkling wine "Prosecco".
They are?
It is necessary to mention the Conegliano Valdobbiadene Cartizze area, only 267 acres (108 ha) of vineyards, considered a "grand cru" vineyard area amongst all Prosecco DOC.
In Australia we have an issue with Prosecco as one of the original plantings of Glera came to Australia in the 60s and became popular in the 80s and 90s and has been called Prosecco for all of these years and is up against their DOC declaration... the most famous vineyard being Dal Zotto but also Brown Brothers, and the whole region use the same bottle to denote Prosecco... and they are fighting this nomenclature... For the grape is not a region or a style from a region...like champagne is not a grape eg pinot+ chard + Meuniere... Glera is only a variety not a wine style ....
I've also seen Australian Sauternes, and port
@@ClementGreen Wouldn't have seen these names for quite a while. We, Australia, have moved away from those names, probably somewhere about the turn of the century.
Yes, I looked into that. There was a very small production of Glera/Prosecco before the name changes and since then the production in Australia of „Prosecco“ has increased significantly. Wine Australia states that production since 2015 has increased from 1,952 to 13,000 tonnes in 2023 and they call it a „Rising Grape“ suggesting both that the name change didn’t hurt them and that they are benefiting from the success of Prosecco DOC. (edit: changed ha to tonnes)
@@goatfiddler8384 You can go to Dan Murphy's today (or any other bottle shop in Oz) and chose from a wide selection of Australian Ports.
Most of the bulk wine manufacturers in Australia make Port.
@@goatfiddler8384 On Norfolk Island they're still making it
I did not know that Prosecco's DOC and respective Rose were that recent!
Just the other day, I sampled a still Prosecco, which was surprisingly herbaceous like a Pinot Grigio. While a bit weird because of the numerous enjoyable sparkling brethren I was used to having, the still version was objectively, in a vacuum regardless of branding, was certainly enjoyable.
Indeed, Prosecco, like Cava and Cremant, is versatile and enjoyable throughout the entire meal from the bread course through dessert thanks to its acidity, fruitiness, and slight sweetness.
Good points! I wouldn`t expect you`d choose the rose with herring, but I`ll try.
The food pairing section of the video was very insightful and interesting.
Konstantin, there is a misunderstanding regarding the Col Fondo term. As it is actually a trademark, it cannot be used by everyone. The generic term is now "Sui lieviti" (same as "sur lie").
Where do you have that information from and who trademarked it?
@@KonstantinBaumMasterofWineI think Drusian e Cantina Produttori di Valdobbiadene, but I don’t know if the trademark has been given to the consorzio (as it happened in the Franciacorta region with the Saten trademark). Many wineries can use the “ColFondo” name but they used to pay a fee and this action blocked some smaller producers.
Well presented, your dishes look lip-smacking good! 💖😚 I like prosecco & cheesecake - this Sunday I have pink prosecco and 🦀 crab salad 😋 chus!!
the prosecco col fondo sounds really interesting, I'll have to try that some time. I like traditional method sparkling as much as the next guy but I chose a prosecco docg "Cartizze" for New Years and it was delicious
@acidDrop2000 with Cartizze, you went top notch within the entire Prosecco DOC and DOCG area! It's a tiny area, of 106 hectares only, in rather steep hills. The best any Prosecco can offer.
Great video. Very informative. Love these educational and entertaining videos!
Glad you like them!
Very interesting Konstantin - I shall go around this video a few times................. Thanks
I am no fan at all of really dry wines, any of them, with anything (food), and had avoided Prosecco because 99% of it is labelled secco. ( I really like semi-secoo Cava, Champagne and English sparkling wines, especially with seafood, and especially with oysters..........).
A year or so ago, I was given my first glass of Prosecco and was very impressed, and have tried 2-3-4 more since and been pleasantly surprised.
So, the fruit falvours are masking the actual dry nature (low residual sugar) of Prosecco?
Thanks again.
I think there should be also a specification between Prosecco DOC and Prosecco Conegliano Valdobbiadene DOCG
Very informative video. Not my favourite style of video you do but see why it will be super useful for learning
Wonderful as ever! I myself am not one who goes a bundle on fizzy wine, but all these myths debunked herin are ones to which I can imagine myself falling prey, so that should I wish in the future to ingratiate myself with ladies who wear 'fascinators' then I'll know which Konstantin Baum, M. O. W. video to revisit!
I would love to see something on Sillery, which is something I have only tasted a couple of times, I happened to mention that I was not keen on either spumante or frizzante stuff, and, before you could say "BREURK!! Forgive me!" I was handed a glass of tip top Sillery and ushered away to look at a violin worth £50,000, by a very kind person of excellent taste..
Nice one Konstantin! 🥂🌟👍
Wow haha you really chose a hot topic mate! Covered it with class ;)
Thank you - hot topic indeed! :)
Hi Konstantin .. have a question but not about Prosecco. Dry semillon .. how about an episode on it?! Small availability in the USA market but excellent in France.
Hello Dr. K - keep up the great work.
Thanks, will do!
Konstantin, for multiple videos already I felt like there is something off with your stereo sound. It feels like the right side is slightly louder when you talk (the intro jingle is fine). Could you look into it please?
Thanks. The Sound is stereo but we will change it to mono going forward
@@KonstantinBaumMasterofWine thank you have a great day
Two in a row. Hope the next video won't be advertisement / sponsored.
Excellent video! Lots of knowledge and great info. Thanks
Glad it was helpful!
Konstantin, why are spumante and frizzante differently taxed in Germany? What led to this decision?
That goes back to Bismarcks time in the 19th century
Excellent and informative! perhaps you could add a Quality Pyramid starting from Cartizze down to DOC with some info on the different DOCG's
It wasn’t until I visited England in 2018 and saw Prosecco promoted heavily at every restaurant and pub (it was just becoming slightly more prominent than before, here in Florida) that I realized how prominent it might become…
There's also some "metodo classico" (fermentation in bottle) coming out of Prosecco in recent years.
Not from Prosecco DOC
I know there is some in the Prosecco Superiore DOCG. Is it not allowed in the DOC?
Not yet. There might be an additional product that will be introduced in the next years.
As of now I'm in my fifth "Jahr des Schaumweins" and not an end in site. Prosecco is still kind of underrated, but it's getting better
Is Prosecco Superiore still a category? I remember enjoying one some years ago.
Well, that was bit disappointing, sorry to say. That might be expected if it’s a collab with the DOC. In this point of view everything seems to be quality and fantastic. It lacked of some objectivity. In example that coming with rose prosecco was just marketing response to low sales during the pandemic to put some attencion to the DOC. Which was quite ingenious tbh. But also didn’t mentioned about all controvercies about high amounts of pesticides in local water what has impact on examinations of local children. Or even monoculturing the agriculture to fill high demands of high yielding, low quality prosecco demands to the market
Well, it sounds like you have a lot of knowledge in this area. Also lots to share with us.
I await your You Tube upload with bated breath! Send me the link.....
Seriously though, do it yourself if you're that emboldened with prosecco and it's faults.
I do not think this is true. The first trials for Rosé Prosecco started in 2017, it was codified into law in August 2020 and the first vintage that came onto the market was the 2019. I would say there is no way they could have anticipated low sales during the pandemic (which started according to the WHO in March 2020) in 2017 and had their 2019 vintage Rosé wines ready for launch at the end of 2020.
The other points might be relevant, even though I haven't seen much research. Feel free to share it if you have anything. However, monoculture and the use of pesticides are issues in many growing regions from Bordeaux to Champagne and beyond. I don't think this was really relevant for this video but it might be an interesting topic for a video in the future.
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos. This video only contains facts and there is nothing I want to take back. If you don't want to watch these videos, that is entirely up to you.
Konstantin, maybe you’ve covered this myth before. But I’m hearing that holding the bowl of the glass actually doesn’t affect the rate of which the wine heats up. Thoughts? Thanks!
That is not a myth in my opinion. Your hands will heat up the wine inside of the glass you are holding.
@@KonstantinBaumMasterofWine My thoughts as well….Thanks for the reply!
Why no mention of Prosecco DOCG?
Great content! However I was expecting something about the Prosecco DOCGs (Conegliano Valdobiadene and Asolo). Maybe on another video 😅
Yes, I focused on the DOC in this video
Thank you! I have to get some Prosecco tomorrow, for my Sushi
As an Aussie I think they way they've/they're handling the DOC. They sold the Glera varietal to growers as "Prosecco", then after the fact tried to rename/rebrand.
I am perhaps slightly biased as I count as personal friends some growers and winemakers that make Prosecco here in Australia.
I'd half expect them to be cheeky buggers and name a region over there Sangiovese and then demand the grape variety be rebranded to Yickyyukkyewww and then use EU nanny statism to protect the market.
A dirty dirty move!
No Valdobiadenne?
I’ve never understood ice wines and Prosecco. I have no idea what makes a good one versus a mediocre.
A nice paring would be a dry one with oysters.
Ich liebe Prosecco, wir fahren ein paar mal im Jahr nach Valdobbiadene kaufen wie unsere Vorrat ein. Prosecco Rosé ist echt gut, und noch besser wenn man die Kombi glera und incrocio manzoni trinkt. GLG aus Österreich 😊
I think the Australian winemakers, mostly Italian families, taking over the land in the King Valley in Victoria which was used for tobacco growing (now outlawed), found Prosecco ('glera') was a great variety and suited the warmer climes. Because it was lighter in 'fizz' it had an immediate attraction as quaffable, especially in Summer. There is still a fight with the EEC over the use of Prosecco, especially for export and I think the Italians have a right to protect their interests, so I think Australia should choose another name for this wine style....but don't hold your breath.
Excellent! Please do the same for Cava. Cava is much better, in my opinion. Cava Brut Naturale, especially.
.
and crémant too
Cava is really rthe lowest quality you can find among the various sparkling wine in europe...
Konstantin, do I detect that you're a chef as well?
it says UE regulation no. 2021/2115 not EU reg in the description. Might want to change that as Prosecco is not an Emirati product :P.
In all seriousness, I though it was allowed to do the traditional method under superiore under certain circumstances but I looked it up and I cant find it. WIkipedia mentions it but I am pretty sure thats in reference to Col Fondo and not what I meant. It is hard to find a proper document for Prosecco DOCg winemakeing method requirements though, the website is terrible
Prosecco winemaking is clearly regulated, Art. 5 para. 4 of the regulations require the secondary fermentation in autoclave (Martinotti) tanks.
The Disciplinare di produzione - Conegliano Valdobbiadene is also clear since its Art. 6 speaks about "traditional fermentation in bottle" and provides how the wine has to be depending upon whether it is going to be a Frizzante or Espumante/Prosecco.
@@tastingsbymichael You found the official document?! Can you please link it?
@@itsmederek1 I found this one in Italian:: catalogoviti.politicheagricole.it/scheda_denom.php?t=dsc&q=1029
and this one in English: assets.publishing.service.gov.uk/media/665707377b792ffff71a84ab/DISCIPLINARE_conegliano_Valdobbiadene_DOCG_inglese_12.2018.pdf
Interessantes Video :) Wie findest du Supermarkt Prosecco wie Scavi & Ray oder Valdo? Preislich sind die mittlerweile ja alle bei 10-12€ und man sieht sie überall
Da gibt es andere, die mir besser gefallen: Le Contesse, Ruggeri, Parovel …
I need to find myself some still coteaux proseccois!
It is very difficult to find a good one in Spain.
But Cava is a great option and comes in many varieties as well.
@@heroldboertjens4227, of course, it's a better option.
Prosecco gets a bad rep from the snobs but I absolutely love it.
It usually doesn't make me think which is what I truly love in a wine but I love that deep mineral driven taste..
Most people (even the majority of people online or on UA-cam) still refer to sparkling wine as Champagne. Decades in the wine business and sommeliers and other serious wine collectors, have no love for Prosecco. It’s seldom interesting and I prefer a Cava for the money. Adami however makes a series of very good single vineyard Proseccos so there are exceptions.
However Prosecco is one of the most purchased sparkling wines in the world
@@KonstantinBaumMasterofWine An absolutely fair point. Not every wine needs to be evaluated and Prosecco may just be so popular because it’s fun and easy to enjoy.
Very interesting video again Konstantin, I didn't know of rose Prosecco! One small tip/request: I think it might be better to mix your audio down to mono, there's a strange kind of delay from the stereo audio that's slightly tiring to listen to.
Thanks I will look into that
I always though "prosecco" meant dry, or "extra dry". Finding out it's a Slavic word is shocking.
Oh, lord! Minute 1:05 "prosecco is not a wine style" & minute 11:37 "in a blind tasting prosecco is a 'wine style' that is fairly easy to identify" 😭😭😭😭😭
"Prosecco is not a wine style" in the same way as parmeggiano is not a cheese style. It's just the statement that prosecco cannot come from Tuscany, Marlborough or Napa Valley. I would not say that he effed up here.
@@themorethemerrier281 Hmm, Konstantin literaly said the number one most important misconception to overcome is that prosecco is not a "wine style" and then 10 minutes later himself called it a "wine style" 😄
@@squaretrousseau After checking again. You're a 100 percent right. 🤩 When I first checked I just heard him talk about the region...
Well, eff-ups happen... 🥂
@@themorethemerrier281 🥂
If I'm looking for something more fruit driven with bubbles, it's prosecco every time.
whew.....a lot of good stuff to digest........puts me under a lot of "pressure" like 5 bars!!!!! mmmmmmm nice small plates......HUNGRY
My most memorable Prosecco glass was with a light dinner on a restaurant sidewalk "patio" in Detroit of all places...
i dont think you drink alot of prosecco when u arent working
I had a rosé Prosecco a couple years ago-didn't realize I was in the vanguard! ;-)
Thanks for the information but I still don't like Prosecco.
Prosecco goes great with North Indian food
Prosecco's marketing has been the true genius. I have no idea where this apertif nonsense came from. So many drinks are matchable with food. Beer styles also get ignored for food-matching by people in wine which is sad.
it's not a marketing. It's an italian culture thing
@@ElekteroMarketed for gatherings by.wine companies. It's natural culture to drink in a gathering.
Herring, a german speciality? *cries in dutch*
These are not facts they are opinions. Prosecco is the well accepted name of the grape and as you point out they attempted to change the name to restrict others this isn’t your usual independent educational content and I’m disappointed
Perhaps watch the video again...I've got my wset diploma and all of his material is spot on.
@@clintlucas-rn2zq congratulations Clint on your piece of paper to wave around in the comments section. Prosecco wine is wine made from the grape known most commonly as Prosecco this can be made by anyone anywhere. Prosecco DOC wine is wine made in the Prosecco DOC and is validly protected under international law.
Attempting to change the name in 2008 is like the French seeking to change the name of the Pinots and Chardonnay to restrict their use of “sparkling Pinot , Chardonnay” on wine labels. If you make a a unique quality product people will seek it out , this has been demonstrated by the great success of new world wines and the prices they can command.
This video reads like a bought and paid for infomercial because it is.
I don’t really think that this is true. Prosecco clearly has its roots in this region, its name is linked to a location, and it wasn’t planted anywhere else in significant quantities. They had to make this move in order to protect this wine that the Italians developed and made successful.
Australia (to my knowledge) is the only major wine producer where they do not agree with the name change and still label their wines as Prosecco. However, the first commercial vineyard of Glera in Australia was planted in 1999 and its first vintage was produced in 2004 - 5 years before the name change. So you cannot really say that there is a tradition of producing Prosecco in the country.
Have a look at wineaustralia.com and first of all they still call the variety “Prosecco” in their records and secondly call it “a rising white grape in Australia”. Their records indicate an increase of tonnes crushed from 1,952 in 2015 to 13,000 in 2023. They claim that it is due to an “increased demand for (Australian) Prosecco wines”.
I understand what you are trying to say but looking at the data the success of Prosecco DOC appears to have drastically helped the Australians on the domestic market with production increasing by this much. A loss in exports (as they cannot sell the wine as Prosecco in the EU) for Australian wineries cannot be a commercial issue for if “the average purchase price of Prosecco in 2019 was $835 per tonne, well above the national average for all white winegrapes of $462 per tonne”.
For once let me disagree with you. To me, the grape was called prosecco and the that fact was recognized by, for example OIV. Wine made from that variety of grape can and should be called prosecco. The glera and prosecco is not really prosecco is the exercise in marketing due to the popularity of the style.
I see what you mean. In my opinion it was an exercise in protecting the region's cultural heritage. The only place - as far as I am aware - that disputes that is Australia. But it wasnt planted in large enough quantities before the change to claim that this had an impact on the industry. Since then plantings of Glera have skyrocketet and the Australian Wine Industry appears to have benefited from the success of Prosecco DOC.
the grape is called glera, that was the original name of prosecco.
The name Prosecco is not of Italian but SLAVIC Croatian origin!
It stems from the Slavic word Proseku but it is an Italian region. Did I say that the origin of the word is Italy?
So now we are doing promo videos. at least it was announced. Guess I do not need to watch this channel anymore
What are you talking about? This is an educational video but it was supported by the DOC making it possible for me to go to the region to research and talk to the winemakers.
I stopped waching when I saw it was publicity... very desapointed
Don't hate the player, hate the game!
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos. This video only contains facts and there is nothing I want to take back. If you don't want to watch these videos, that is entirely up to you.
Prosecco??? I'd rather have a Beer.....
Oh interesting
I hope you go back to independent reviews. Last couple of videos have been sponsored, and that reduces your authenticity.
Who cares...?
I will continue to purchase the wines I rate and taste them independently of any influences. Hardly anyone does that in wine media. I will, however, also work with regional bodies and associations (NOT individual wineries) in order to make all this possible and take the viewers into the regions. I only work with partners who I want to support and will not allow them to dictate what I say in the videos.
@@KonstantinBaumMasterofWine I appreciate your response.
But this is a slippery slope - because in a lot of the AOCs there are usually 1 or few vineyards who are the big guys (such as Guigal in Rhone), and the big guys will benefit disproportionately. And these AOCs will be more than happy to fund your videos.
Yes, I am aware of that and I consider those things when engaging in a cooperation. There is no deal when I cannot - in my next video - rate any wine from that region independently, based on the quality in the glass. But let me ask you: how would you approach this?
@@KonstantinBaumMasterofWine Apologies for the delay response. Just saw it. First, appreciate you being open to feedback.
To your question: If there’s a region you truly want to highlight, do it without any support or even informing them.
Because I assume the original guiding principle when you started this channel was to share your love of wine, and be an impartial reviewer (and of course make money from increasing your personal prestige and brand value). This credibility is hard won and makes you unique in the space, where as we all know the other critics rarely buy their own wines.
So, going against your core distinguishing principle seems risky, even though at the moment your principles are firm.
Overpriced shit, please don't drink It.
There is no need for profanity. If you don’t like it you are entitled to your opinion. But consider perhaps you may have yet to taste a good one. There is very good Prosecco out there for a reasonable price. The problem is there is a lot of bad Prosecco made for the American market. You may have had some bad ones, try to find a good one and you may change your mind. I hope you do!
@@zizzie4081 Sorry for the trash writing, i Will write in italian to Better explain.
Some reason to not drink It
- il disciplinare ha permesso di mettere vigne ovunque, anche in aree non vocate, le viti subiscono una quantità di trattamenti enorme fino a 30-40 l'anno.
- Se cerchi in Sicilia sono presenti numerose vigne di glera che viene puntualmente spedita in veneto in fase di vendemmia
- Il prosecco viene prodotto utilizzando il metodo Martinotti (autoclave) che spesso non giustifica i prezzi elevati del prodotto
- la glera è un vitigno che ha delle rese per ettaro assurde fino a 180 quintali per ettaro, che oltre a non garantire un uva di qualità, non giustificano nuovamente i prezzi
- la scarsa qualità delle uve rende obbligatori degli interventi enologici in cantina veramente pesanti, di fatto si beve un vino costruito in cantina.
- Per il Rosé è previsto da disciplinare il pinot nero e non il raboso, vitigno autoctono della zona.
In ogni caso esistono dei buoni esempi di prosecco, principalmente pet-nat o rifermentati.
Purtroppo la mia riflessione è legata al prodotto medio.
it's literally the cheapest decent sparkling wine you can buy, I feat what you drink everyday then
So this very heavily pro prosecco video was 'supported' by Prosecco DOC? Unsubscribed.
When did he say that or where is it written?
00:45
I always stick to the facts - no propaganda just facts
Bye bye!
@@12Trappor Yeah but he wasn't trashing on other wines or regions? He was just helping people to understand some prosecco myths. How can you be "pro" prosecco as if it's something that can be judged morally? It's literally just wine lmao.