Prosecco Week Tasting in the Dark kit– and participants before being blindfolded; G. Alley photo
Prosecco feels like: silk? sandpaper? beads? or? and yes that’s me!; professional photo provided
Yes, we were blindfolded and we had a tasting kit with four textures and three aromas to help us approach the Prosecco DOC universe in a new and innovative way led by Dr. Hoby Wedler. Dr Wedler was born blind, and achieved a PhD in chemistry from UC Davis which guided him as our guide. As sight is the predominant sense for most of us, being blindfolded amplifies sensory experiences to make every detail more vivid and intense.
Sue sniffs; professional photo provided
Blindfolded, and with heightened awareness of smells and sounds as well as textures and tastes, we listened to specially selected music while we sampled seven Prosecco, and then we paired them with delicious food from No 10 in Los Angeles.
Dr Hoby Wedler led the Tasting in the Dark event; professional photo provided
With Dr. Hoby Wedler as our guide, we explored Prosecco DOC blindfolded to understand how:
…when we drink a wine with bubbles and we are blindfolded, we focus more on our other senses beyond what we see in the glass to hear the wine speak as well as how it smells and feels and tastes…
Sniffing, sipping, spitting Prosecco while blindfolded; professional photo provided
As you probably know, Prosecco is a an affordable sparkling wine made in the Martinotti method from at least 85% Glera grapes in the Prosecco DOC in the Veneto and Fruili regions in Northern Italy — think Venice and Verona!
N10 tasting Prosecco and pairings (OMG the food was good, especially the octopus, the carbonara, and the arancini!); an evening event at Eataly followed; G. Alley photo
- Valdo, Prosecco DOC Brut – $ 15
- Ruggeri, Prosecco DOC Brut – $ 15
- Villa Sandi, Prosecco DOC Brut – $ 18
- Scarpetta, Prosecco DOC Brut – $ 17
- La Marca Prosecco DOC Extra Dry Rosé 2022 – $ 18
- Polvaro, Prosecco DOC Extra Dry – $ 20
- Val d’Oca, Prosecco DOC Extra Dry Rosé – $ 16
Thanks to the Prosecco Angels like Morgana Germanetto who magically poured for us!
Colangelo’s Morgana Germanetto pours; professional photo provided
Valdo Prosecco and Prosecco Cocktails; G. Alley photo
Prosecco and Prosecco Cocktails
- Valdo “Marca Oro” Prosecco DOC Brut $15
- Prosecco Cocktails:
Spritz with 1/2 ounce 9diDANTE Dry Vermouth with fresh mint and strawberry garnish
watch for an article about two 9diDANTE vermouth soon!
Mango Bellini with fresh mint and lemon garnish
so much better than a mimosa! - I also enjoy Prosecco cocktails with a splash of Amaro and a generous squeeze of fresh Meyer lemon
Prosecco Menu
- Arrancini
- Grilled Grapes with blue cheese marscapone dip
- Kumquats marinated in Cantara brandy then dipped in chocolate
- Biscotti with marscapone and Anselmi marmelade (from Sicily)
Find more recipes for cocktails and pairings suggested by the Prosecco DOC consortia here.
Valdo “Marca Oro” Prosecco DOC Brut; G. Alley photo
Valdo “Marca Oro” Prosecco DOC Brut
ABV: 11%
SRP: $15
Grapes: Glera
Importer: C. Mondavi and Family
UNESCO World Heritage Site Valdobbiadene is at the heart of Prosecco production, and Valdo, founded in 1938, is one of the oldest wineries in the region and Valdo is the only winery to include the region’s name in its name.
Valdo’s success stems from an insight grandfather Abele Bolla more than 100 years ago when in 1883, Soave tavern owner Abele Bolla decided to produce still wines to the restaurants in Venice and Milan. In 1926, with others, the winery dedicated itself to Prosecco; by 1938 Abele’s son Sergio bought out the others. In 1941 the winery changed its name to Valdo, short for Valdobbiadene. In the 1950’s, Valdo introduced “Marca Oro” as their gold standard for an elegant Prosecco.
Appearance: Pale yellow straw, lemon pith, delicate foamy bubbles
Aroma: Asian pear, anise, Granny Smith apple, kiwi, river rock, white flowers.
Palate: Fennel pollen, lemon-lime, gentle bubbles, pear with slight bitterness on the finish.
Pairings and Cocktails: Already knew the wine was great with the arancini full of saffron, but super fun with the vermouth cocktail and the saffron and other flavors that came through in the arancini; so great with the wine. The cocktail with the herbal vermouth and the herbal elements in the grilled grape brings out caramelized sweetness with the cocktail. Yummy with the salty blue cheese — brings out the complexity of the herbs in the vermouth. With mango, we tasted how much better a Bellini is than a mimosa! Citrus can be too much while pureed peach or mango is more like muddling fresh fruit with it for a fresher flavor. With grilled grapes, Sue said “I love the grape with the blue cheese because it became like a caramel in my mouth.” The kumquats were rich and decadent. My favorite was the biscotti pairing. Note: Sue is still recovering from breaking her wrist and subsequent surgery, so I’ve been typing our notes which she usually does, and we’ve tried to keep menus more simple. Fortunately she’s doing great with lots of physical therapy.
Valdo “Marca Oro” Prosecco DOC Brut; G. Alley photo
wine predator.............. gwendolyn alley 