Prosecco is not just "that Italian sparkling wine". It varies in sweetness, region of origin and production method, and you will notice the differences from the first sip. Before you next reach for a bottle on the shelf, we explain what terms like Brut, Extra Dry and Rosé mean, how Prosecco is actually made, how to judge its quality and how to choose it for food as well as for our tasting session at the course.
The label on the Prosecco bottle indicates the amount of residual sugar after fermentation. That is, how sweet the wine will be.
For most occasions, as an aperitif, with food, or paired with sour or spicy flavours, choose Brut or Extra Dry. These are the two styles we serve most often on our courses, as they best balance the acidity of kimchi. There is also a sweeter Demi-Sec with the highest sugar content, but this does not suit spicy dishes and is better suited to desserts or fruit pies.
Prosecco originates from the Veneto and Friuli-Venezia Giulia regions in northern Italy and is produced mainly from the Glera grape variety. Unlike Champagne, its secondary fermentation does not take place in the bottle but in large pressurised tanks, known as the Charmat or Martinotti method.
This method is faster and cheaper, but mainly it preserves the fresh, fruity aroma of the grapes that long bottle ageing would partially erase. That is why prosecco tastes more of green apple, pear and flowers than of bread and nuts, which is typical for champagne.
The quality of prosecco is indicated by the label designation. The basic level is DOC (Denominazione di Origine Controllata) from the wider Veneto and Friuli regions. The higher DOCG level (Denominazione di Origine Controllata e Garantita) applies only to wines from precisely defined sub-regions, such as Conegliano Valdobbiadene or Asolo; stricter cultivation and production rules apply to these, which is usually reflected in a more complex flavour profile.
Serving temperature also matters, prosecco tastes best chilled to 6 to 8 °C, slightly cooler than standard white wine. Overly cold wine suppresses the aroma and the flavour is lost. Choose a narrower, tulip-shaped glass, which keeps bubbles longer than a wide "bowl" glass. We also recommend drinking an opened bottle within one to two days: the bubbles disappear quickly even with a well-sealed cap.
Prosecco is a versatile dining wine thanks to its acidity and bubbles. It refreshes the palate excellently between bites. We have examined in detail why the combination with fermented, spicy kimchi works so well in the article Kimchi & Prosecco: an unexpected pairing that worksGenerally, the drier the style, the better it stands up to more pronounced and spicy flavours.
At Kimchi & Prosecco courses, we pour selected prosecco to complement the specific stage of kimchi fermentation you are working on: a fresh Brut at the start, an Extra Dry for the final tasting. You don't need to be a wine expert to enjoy it; curiosity and a willingness to taste are enough. We accompany the tasting with a brief explanation of why we chose this particular style for that stage of kimchi, so you take home not just flavour but also some practical knowledge you can use at home.
The course is also an excellent gift for wine and gastronomy enthusiasts, more information on how the gift course works can be found in the article. Kimchi as a gift.
At the Kimchi & Prosecco course, we combine tasting with making your own kimchi. You'll experience both sides of the event at once.
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