Boy wonder does Prosecco
Our boys intrepid travels continue… this time to Italy.
“Prosecco has recently got a bad rep, leaving a lot of us not really liking it at all! Now funnily enough I’m not a bottomless brunch kinda gal, so I never touched the stuff. However, those wily cats out in Italy have managed to sway my mind by producing some proper good bubbles!
The Italians can eat! Their idea of a light lunch is a 4 course sit down meal! Not a £3 sandwich, drink and choccy bar from your local shop. I can put a good amount of food away, don’t get me wrong, but holy heck I was struggling by day 3! Some of the stand out nibbles and meals I had though had to be:
Baked kid with some roasted vegetables. I’m a sucker for some well-cooked meat, especially if it’s a baby goat! It was just the best thing to eat on the first night in the town.
Another bit of grub I enjoyed was a literal chopped up raw steak with a lump of butter on top. Yes, it was as good as it sounds! That kinda food is my bag. I was in heaven.
Between the Prosecco haze, believe it or not, I did learn some bits and bobs along the way! So here are my top facts if you will, about the controversial bubbles:
- To nobody’s surprise, we are the biggest importers of prosecco. Bringing in over 9.5 million bottles each year! Way ahead of second which is Germany who import 7.5 million bottles.
- Overall, in Prosecco they produce over 700 million bottles every year. To me that’s mind boggling! That’s enough Prosecco to give each person who lives in Cornwall 1,238 bottles each! WUH!
- Some of you may know that Prosecco is made from 100% Glera (the grape). But in Conegliano Valdobbiadene they actually allow up to 15% of a blend of local varieties. Including: Verdiso, Bianchetta, Perera and Glera Lunga. These can be in any composition as long as it does not exceed 15%.
What to look for if you’re shopping in the supermarket. Not that you should shop there, you should be coming to us! Before you think it, no I’m not on commission (hint hint Michael😉) if it’s a drier style you want, then look for ‘extra brut’ or ‘brut’ as these have the lesser amount of sugar in them. On the contrary if a sweeter Prosecco is what your heart desires, then a label with ‘extra dry’ or ‘dry’ will fulfill your fantasy. Don’t get me started on why ‘dry’ is sweeter than ‘brut’ it must be some sort of Italian thing! But don’t even bother with supermarkets when you’ve got Bin Two to help you out with your Prosecco cravings. We’ve managed to bag a few tasty little numbers for you to get your chops round. We also deliver nationwide in case you can’t get down here!
Overall, I reckon, Prosecco… Boy Wonder completed it mate.
Josh out.