Wine and Walnuts

A blog about eating, drinking, cooking and reading in the not so Deep South

New Favorite Value Bubbly: Ruffino Prosecco

Image from prime.premiergroup.net

Image from prime.premiergroup.net

I was surprised to find this Ruffino Prosecco in my local Teeter, as I never even knew Ruffino made Prosecco.  Turns out they didn’t, until now.

You’ve probably seen the familiar Ruffino label in most major supermarkets, usually on a bottle of Chianti or similar. But Prosecco?  Who knew?

(Ruffino is an Italian winery founded in Tuscany in 1877, known for their award-winning Chianti wines.  They’ve never before produced sparkling wine.)

This is their first Prosecco offering, and it’s well priced, at around $12-$14. Some Proseccos can seem really “appley” and rough around the edges, with their big, unsophisticated bubbles and less-than-refined flavor profiles, but hey it’s Prosecco, it’s not meant to be fine champagne, right?

Still, this Prosecco was delicate and light, with smallish bubbles and a nice, dry fruity flavor.  I adored it. I paired it with Penne with Marcella Hazan’s heavenly 3 Ingredient Tomato Sauce, a terrific combination.  (Recipe to come next blog post).

This wine is “extra dry,” meaning, it’s mildly sweet. Yes I know, it’s confusing.  Because dry is the opposite of sweet, so you see “extra dry” and you think, well, extra dry. But with sparkling wine, forget what you know about still wines, where the far end of the dry spectrum would mean no sweetness at all.

In levels of dryness with sparkling think sweet to dry, in this order: Doux, Demi-Sec, Sec, Extra Dry, Brut, and Brut Nature (you’ll see the term “Extra Brut” sometimes too), with Doux the sweetest, and Brut Nature the driest. So as you can see, “extra-dry” is not really what you might think it is.

Ruffino Prosecco wine details and tasting notes, sourced from around the Interwebs:

An extra-dry style, the 100 percent glera (Prosecco) grapes are sourced from highly sought after vineyards located in the Northeastern regions of Italy. Batches underwent individual traditional white wine vinification, and, as with all Prosecco, the final blend underwent Charmat fermentation in tanks for one month, producing a bright, fruity style at a moderate 11 percent alcohol.

Nose:  Fragrant and intensely fruity, with clean notes of apples, pears and citrus, accompanied by slight hints of hawthorn, wisteria and elder.

Palate:  Crisp, clean and delicate, with fine bubbles.  Hints of peaches and apples drive a pleasant aftertaste. Elegant and balanced.

Food pairing ideas: Ideal as an aperitif.  Sparkling wine in general is very versatile with food. It really depends on its level of sweetness. But let’s not worry about that here.

Generally speaking, sparkling wines like Prosecco pair well with lightly salty foods like buttered popcorn, salted nuts, and tortilla chips; fried foods like calamari, egg rolls or French fries; creamy, rich sauces; egg dishes; seafood of all kinds; Japanese cuisine, and cheeses like Goat, Brie, and Camembert.

Ruffino Prosecco matches perfectly with pizza, fish and shellfish dishes as well as white meat dishes. It was sublime with the delicate 3 ingredient tomato sauce I paired it with, the recipe which I’ll be sharing next blog post in a couple of days. Best when young; drink within four months from purchase.

Go out and get yourself some, and don’t wait until the weekend either; this is a perfect weeknight bubbly!

Cin cin!!

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About The Author

Kimberly Houston

Comments

3 Responses to “New Favorite Value Bubbly: Ruffino Prosecco”

  1. Jennifer says:

    Hi Kimberly,

    Could you tell me which Harris Teeter you found this in? I was just in a store by my house in search of a prosecco and was unsuccessful in finding it.

  2. Hey Jennifer,

    I don’t know if you ended up finding this Prosecco or not, but I’ve found it at the Harriss Teeter at Long Leaf Mall, and also the one in Hanover Center on Oleander Drive. (That’s in Wilmington, not sure if that’s where you are . . . )

    Good luck!!

    Cheers,
    Kimbelry

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