About This Wine
In the province of Treviso in Italy’s Veneto, there is a special place for growing grapes.
That place is Valdobbiadene, just below the Alpine areas of Veneto, where a postcard-worthy vista appears with every turn in the road. The climate is quite cool, which makes Valdobbiadene ideal for growing grape varieties that are earmarked for sparkling wine.
This is the home of Valdo, an estate founded in 1926 and purchased by the Bolla family during the 1940s. Through more than eight decades of continuous winemaking, the estate has gained a reputation throughout Italy for its fine sparkling wines — Italian versions of French Champagne known as Prosecco.
Valdo’s non-vintage Prosecco Brut is crafted from the Glera grape. Never heard of Glera? That’s because, until 2009, the grape and the region had the same name: Prosecco. New regulations have changed that but, fortunately, not the quality of Valdo’s effervescent, refreshing, frothy and delicious Prosecco.
About Other White
- Grape Composition:100% Glera
- Grape Source:Valdobbiadene in Italy’s Veneto Region
- Aromas & Flavors:Pear, Citrus, Cream and a Hint of Red Apple
- When to Drink:Now Through 2014
- Food Pairing Suggestionappetizers, or sushi.
Ratatouille Terrine Here's a recipe for a tasty dish that has a movie named after it this summer. The Chicago Tribune calls it "an upscale version of the French peasant dish," and we'd suggest serving it with almost any wine - white, red, pink or sparkling - as long as the wine is light-bodied. This recipe yields 12 servings. Get The RecipePapaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of "topping" recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend. Get The Recipe