Acinum Extra Dry Prosecco: the affordable way to do bubbly

NV Acinum Extra Dry Prosecco, Veneto, Italy

Wine of the Week with Annette Tomei

I’m taking a small liberty with my new mission to only write about first sips–I confess, this is not my first Prosecco. It is, however, one of the first I’ve enjoyed so much I wanted to write about it! And most interestingly, it’s not just any Prosecco, it’s an extra dry Prosecco.

Bubble for bubble

Contrary to popular misconception, not all Prosecco is sweet (most are not). Nor is Prosecco a low-budget Italian knock-off of Champagne – though typically budget-friendly, most are great value for the price; and though Prosecco is a sparkling wine, it is made in a different style from Champagne – not a knock-off, but a wine that stands on its own merits that deserves proper consideration. In the world of bubbles, its like comparing apples and oranges – to each her own.

About this wine

Refreshing fruit aromas abound in this wine. On the nose, green apple and white flowers. The palate is juicy with tropical guava, honey, and spice. The mousse is rich and creamy, and the flavor is bright with acidity. There is the slightest bit of residual sugar that contributes to the rich mouthfeel, as well as this wine’s affinity for a great variety of foods. Many people reserve their Prosecco enjoyment for Bellinis at brunch. I recommend you enjoy this one in its pure state – ice cold and refreshing… but it still goes great with brunch (and so much more).

The verdict

Easy-going is the Prosecco way – easy on the wallet, easy on the palate, perfect for easy breezy enjoyment. Acinum Extra Dry Prosecco is on the high end of the quality scale, yet is still available for under $10/bottle. The brightness makes it a great pairing for salads, seafood, and veggies. The almost imperceptible sweetness helps make this wine a great pairing for spicy food, eggs and cheeses, and fruit desserts.

My new mission… to taste things I’ve never tasted before – either because I’m a snob, I can’t afford it, or it’s just a little too weird. I’ll let you know what I thought, and then you can decide for yourself if you will make the splurge, or take the leap into the strange but potentially delicious unknown!

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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell.

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