A stunning alternative to Champagne, Prosecco is making waves across the globe
With an elegant, light-bodied, fizzy white wine with hints of citrus, white peach and pear, with a touch of apricot on the nose, Toi Toi Wines has developed New Zealand’s first Prosecco. The Prosecco has a palate that exudes freshness and zing, which winemaker Chris Young claims as its best feature. “For me, the best part about this wine is that freshness; its lovely vibrancy and clean fruity character.” He says.
Prosecco is an Italian sparkling wine that is generally Dry or Extra Dry, named after the village of Prosecco near Trieste. The wine saw a great increase in popularity in the early 2000s. The New York Times reports that global sales have been growing by double-digit percentages for the past ten years, to more than 150 million bottles in 2008.
With a smaller price tag than Champagne, Prosecco is seen as an excellent alternative for both high-class gatherings and low-key occasions. In this year’s Vogue Fashion’s Night Out, the world’s most fashionable chose to have a complimentary Prosecco bar from M&S, rather than the standard Champagne bar. The Guardian also reports that this year’s sales of Prosecco have outdone Champagne by large margins, selling 8.5 million liters, compared to Champagne’s 6.2 million liters.
When Prosecco was first introduced to the global market in 1984, it was largely unrecognized, but as soon as the wine reached popularity, vineyards all over the world began producing Prosecco. New Zealand is not to be left behind in this trend. This lighter, lower-calorie and lower-alcohol wine fits in line with New Zealand’s goal to become the world’s leading producer of diet wines.
Justin Howard-Sneyd says that the move is quite interesting, and that if New Zealand can “produce very delicious tasting, high-quality wine that has low alcohol levels, I think that will be welcomed by the industry and by customers because there definitely is some demand for wines that aren’t quite so alcoholic – but it is a challenge.”
Prosecco seems to be the country’s answer to that challenge, and it’s quite a strong contender.