If I were to be entirely truthful, Prosecco is not a wine that I have paid a great deal of attention to over the years. Thinking back, my previous lack of enthusiasm probably has more to do with with some of my overzealous British WSET instructors harbouring unhealthy Champagne fixations than it does any specific taste experiences.
Having read a great deal of positive press regarding the wines of Veneto’s Perlage I set off with both an open mind and palate to taste some of their much acclaimed sparkling wines at the offices of Le Sommelier in Liberty Village, Toronto. As things turned out it was an excellent and enlightening tasting, and after years and years of turning a blind eye to the stuff I have come to realise that there is actually such a thing as top notch Prosecco.
Perlage’s Erika Gallon then sat down with me for a chat about what Prosecco means to her, her house’s Organic/Biodynamic wines, and something that kind-of blew my mind… a sulphite-free Prosecco? How on earth do they do that?
Perlage’s wines are available through Le Sommelier.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he recommends that you check out Perlage’s website as it is pretty damn impressive.