Can Cheap PROSECCO be GOOD???

Prosecco is the most popular sparkling wine in the world. Can a cheap bottle from the supermarket be better than an artisanal one? Learn more in this video.

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🥂 Wines featured in this episode:
Ogio Prosecco
Adami Bosco di Gigi Brut Valdobbiadene Prosecco Superiore https://click.linksynergy.com/deeplink?id=qzMzPmEvjyM&mid=2025&murl=https%3A%2F%2Fwww.wine.com%2Fproduct%2Fadami-bosco-di-gica-prosecco-superiore%2F110627
Bellenda San Fermo Valdobbiadene Prosecco Superiore 2022

00:00 Prosecco
02:51 How to open a bottle of Prosecco
03:55 Blind Tasting Prosecco
06:30 The Reveal

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✍ Related Article:
#prosecco #sparklingwine

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a lot of people love prco what’s not to love it’s bubbly it’s fun it’s easygoing inexpensive sweeter Pros are used to make things like bellinis epol Spritz mimosas or just be drunk on their own prco is the most drank sparkling wine in the world it’s not a grape it’s a wine prco is made of the grape glara it can be produced in the vetto in Italy or neighboring fi venitzia Julia fun fact is prco is named after the village of prco which is in the Eastern reaches of Italy right next to Trieste oddly enough there’s no prco there prco is made different than champagne what happens when you make champagne is you ferment the base wine like any kind of dry wine you put it in the bottle then you put a little bit of yeast a little bit of sugar and then a second fermentation happens in the bottle that’s where you get bubbles that’s labor intensive and costly with prco they use a method called charmat method is they make the base wine they stick it all in a big tank it’s a pressurized tank you put the yeast you put a little bit of sugar in there and a second fermentation happens then those wines are directly bottled the Italians are great at it I know a lot of neighboring countries will send their wines over to Italy to undergo the second fermentation then to be bottled so then they can be sent back and the producers can sell them if you have the equipment that’s a very coste effective way to make a bottle of bubbles there is a rare interesting prco called kondo that’s where the entire fermentation happens in the bottle bubbles form it’s almost like making a petnat these are cloudy they have sediment they’re right at home in funky wine bars in Manhattan New York I personally love that style prco but you don’t see a lot of it most people buy stuff that you find on the supermarket like we have here today this is the Ogo prco from Italy this is non vintage this was $12.50 this is made from a bigger region I’ll put it up on the screen Juan fol did an amazing graphic on this but if you’re looking for higher quality Pros spend just a little bit more money not a ton but just just a little bit look for areas like Treviso Val bad or Oso the labels will also say prco Superior the driest prco is brute n extra brute brute and then as you go down the sweetness scale you’ll see things like extra dry dry and then Dolce I know it’s kind of confusing that dry or extra dry is actually a sweeter version of bubbles inexpensive Pros are non-vintage wines what that means is there’s a blend of different Harvest different years different vintages to make up the wine just like you’ll see in Champagne there are more serious examples that are vintage Pros that come from one single Harvest so how serious can prco get I have one Supermarket prco here along with two premium Pros one of them is a vintage we’re going to blind taste them see what the big differences are you ready I’m ready let’s get tasting before we get to the blind tasting I thought I’d do something to make the video more valuable to you A lot of people want to know how to open a sparkling lne without it exploding all over the key is to get it really really cold these wines have been in the fridge for a long time what you want to do is remove the foil there’s a cage right here usually to keep the cork on some people like to keep the cage on as you open it I I I I like to take mine off a little bit so you unscrew the cage you turn the bottle to a 45° angle you grab the cork you turn the bottle not the cork you hold the cork in place slowly but surely you’ll feel the cork start to pop out little by a little you’ll feel it push up against your hand and then there you go you open it up it’s ready to rock and roll another way to keep the bubbles in prco and the glass I like to tilt my glass at a 45° angle as I pour the prco in or the sparkling wine just retains the bubbles a little bit better all right I’m going to put all the pros in a plastic cup because the bottles are all different weights I’ll know what they are if I pour directly from the bag let’s get tasting okay got them all mixed up I’m ready to go I’m not going to taste out of a champagne glass or those small flutes I don’t like them you can’t stick your nose in them you don’t get any Aromas I like tasting out of a white wine or a Universal Glass like my gabrio glass standard edition I love this glass works great for a lot of things I think it’s going to work great for this MBL tasting only have three here nice and easy I want to hurry up and taste them before the bubbles all die cuz prco the bubbles are not as fine as they are in Champagne they disappear quite quickly let’s start out with wine number one here wine one has like this GR grassy flavor I think people that like seon Blanc kind of like prco slightly floral has some grassy notes lemon white pear this is quite complex mineral lime like a Thai Basil thing going on white flour this is nice this is a fine bead of bubbles it’s fun in the mouth it’s a dry wine but it has just a touch of sweetness so it’s nice for a lot of people it’s refreshing decent length I like the bubbles in this a lot real frothy creamy prco can can be really lovely let’s go with number two two just smells like it would be sweeter when you taste a lot of wines it’s not easy to pick up on unless you’ve been tasting tons of wines but you start to taste like or smell this little chemical I guess it’s the difference between a candy like think of your favorite fruit like an fresh orange and then an orange candy it’s a little floral it smells like sugar white flour little lemon candy on the palette it’s a little sweeter I have a feeling that this is probably the supermarket wine the Finish is not as long it’s pretty fruity and up front but there’s no structure what I mean the flavors just kind of disappear over time the bubbles aren’t as good it’s kind of short actually these have all been sitting in these little plastic glasses the same time I poured these into glasses had somebody mix them up for me really quickly and then tried to get to them because the bubbles were die let’s move on to three this is more mineral driven lemon almost like it has a subtle creamsicle type flavor to it a little bit of white flour not very Punchy though more of a neutral mineral driven white wine this has a fine bead of bubbles but not as super fine like wine number one let me go back to two again oh man I had to go back and forth between this is tough I I went back to two again two has a little bit more weight sometimes that residual sugar can show up as in the body let’s see what it looks like this was tough and that’s and I can totally see why just general consumers of wine they’re not concerned about terar or all these subtes they want something that tastes as good as they possibly can get for the lowest amount of money they can possibly spend I totally get it let’s start out with wine number two I felt like this was the supermarket wine it was a little bit shorter than the other three had a little bit more weight so I think it was a little sweeter but it didn’t taste that much sweeter than these other wines I think it’s pretty solid I mean I wouldn’t be upset if you spent your money on it again precos aren’t meant to be the biggest most complex wies in the world but I I do think it’s solid I’m going to go 84 points I think it’s good so let’s see I think it’s the [Applause] super uh I just stuck this is why blind tasting so powerful in the past I felt like this wine was an exceptional prco like 90 point type range That’s The Power of blind tasting man I’ve really and this is like a higher quality prco this is the adami this is the Bosco DEA this is the valo bad prco Superior brute non vintage only $118.99 so pretty affordable jeez oh Pete let me taste that again that’s the power of blind tasting yeah I’m going to stick with my assessment that’s crazy let’s go with number three here I thought it was more mineral driven I thought I thought it was very sharp more of like the drier stuff ironically this is brute and I thought it was the sweeter wine number three was solid mineral driven I still think one was the most expressive but here number three we’ll see is it the supermarket wine or is it a good wine uh I thought it was very solid I gave it 87 points I thought it was very good and if you’re going to drink this go ahead and drink it the balanda senero this is also the valdo bad prco Superior totally could see I definitely thought it was one of the higher quality pros this is a vintage 2022 brute $22 115 alcohol these Pros are not going to be super high in alcohol so yeah the one that I preferred in a blind tasting funny I know this is extra dry so it’s a little bit sweeter but it doesn’t taste that much sweeter than these two I thought this was very good this was my favorite uh I gave it 88 plus points and what do you know it’s the supermarket the cheapest prco this is the Ogo EO DLC from Italy $12.50 this is widely available in supermarkets this is extra dry so I’m just shocked so I was trying to prove the point maybe you spend a little bit more to get a specialty prco producer but in this tasting blind how it showed the cheaper prco actually won it’s the opposite of what I wanted to show but the power is what’s in the glass so tell me do you drink prco do you spend a little bit more to buy some more specialty producers I’d love to hear drop it in the comments below wow