When I was on holiday in Las Vegas a year or so ago, I noticed several posh clubs advertising special “prosecco parties.” At the time, I didn’t even know what prosecco was.
I’ve since tasted this wonderfully light, aromatic, crisp, dry Italian sparkling wine, which apparently has burst onto the beverage scene in recent years to give champagne a run for its money. Prosecco has been around for a long time, but new enthusiasts are just discovering that it is:
- a) not the sweet asti spumante-style beverage it was in the ’60s, and
- b) a downright steal compared to the price of champagne.
Wine aficionados note that prosecco should be consumed while young and fresh. It does not ferment in the bottle like champagne to become better with age.
If you like the bellinis, chances are you’ve already sampled prosecco; it is a common ingredient in these cocktails.
So that’s Prosecco 101. Now, patient readers, here is the Scrimp or Splurge tip I alluded to in my first paragraph. Joy and behold, I have found prosecco on tap at the new Clay Pigeon restaurant for $6 a glass. Wheeeeee!
“What’s that? Wine on tap?”
Yep. Draft isn’t just for beer any more. Wine on tap is new in British Columbia, according to a recent article in the Globe and Mail. Alexandra Gill noted in her Aug. 24, 2012 report that in B.C., just “10 restaurants, including Fiamo in Victoria and Tavola in Vancouver, are pouring prosecco on tap.”
Apparently, the system works best for young wines like prosecco. It’s environmentally friendly, and it should lead to lower prices on wines by the glass.”
“Wine on tap is as good for the planet as it is for the palate,” writes Gills. “Keg packaging significantly reduces waste (and cost) by eliminating the need for bottles, labels, corks and cases. KeyKegs, although not reusable, are 100-per-cent recyclable. The ball, bag, box and valve all break down to a small handful that can be tossed right into a blue bin. Ideally, all those accumulated savings will trickle down to consumers.”
Sounds like good news; let’s celebrate. Bring on the prosecco!
- The Clay Pigeon (250-590-6657; www.claypigeonrestaurant.com), 1002 Blanshard St., Victoria, BC.