Rosso Prosecco Tasting with Prosecco importer Peter Dushko

Press guests are greeted and sat at the top table of Rosso, then they are given a welcome drink in the shape of a fresh, fruity Bellini cocktail of Prosecco, peach and nectar in a champagne flute glass.

We’re later told about the history of the Bellini, which was invented sometime between 1934 – 1948 by Giuseppe Cipriani who founded Harry’s Bar in Venice, Italy. The drink’s unique, pink colour reminded Cipriani of the colour of the toga of a saint in a painting by a 15th century Venetian artist Giovanni Bellini, he named the drink the Bellini.

- The introductory talk from Peter begins -

Prosecco is an Italian sparkling white wine, which is generally a dry or extra dry wine. It’s normally made from Glera (the grape formerly known, itself as “Prosecco”

Although the name is derived from that of the Italian village of Prosecco near Trieste, where the grape may have originated. DOC Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia, traditionally mainly around Conegliano and Valdobbiadene, in the hills north of Treviso.
Prosecco was first mentioned back in 1593 by an English traveller

In 1754, the word "Prosecco" appears for the first time in the book "Il roccolo Ditirambo", written by Aureliano Acanti: ‘And now I would like to wet my mouth with that Prosecco with its apple bouquet’.

Prosecco is 85 calories a glass and 12% alcohol. Prosecco is the main ingredient of the Bellini cocktail and can be a less-expensive substitute for Champagne

Prosecco has risen sharply in popularity in markets outside Italy, with global sales growing by double-digit percentages since 1998, aided also by its comparatively low price. It was introduced into the mainstream US market in 2000, which now the largest importer of Prosecco, who also reported an "incredible growth trend" in 2008.

- Tasting begins -

Delicious tapas platters are brought out to accompany our drinks, delicious cured meats, with a selection of fresh delectable bruschetta from the Rosso Menu:

OLIVE ASSORTITE £4
Marinated large green and black olives with garlic, chilli, mixed herbs, citrus and virgin olive oil, served with crostini.
BRUSCHETTA CAPRESE £5
Toasted crusty bread topped with beef tomato, mozzarella pearls, fresh basil and virgin olive oil.
BRUSCHETTA PEPPERONI £5
Toasted crusty bread topped with roast sweet peppers, garlic, parsley and garlic olive oil.
BRUSCHETTA CON MELANZANE £5
Toasted crusty bread topped with roasted aubergine and marinated green Sicilian olives.
BRUSCHETTA CLASSICA £5
Toasted crusty bread, chopped ripe tomato, red onion and basil

We’re given our 1st glass to taste: The PROSECCO BRUT DOC – DOMUS PICTA 11.5% £25 A fresh, crisp wine with a floral fruity scent with undertones of peaches, almonds and apples.

Followed by -

2nd. PROSECCO TRANQUILO DOCG – SAN GUISEPPE 11.5% £35
Prosecco without the bubbles! A dry, floral and aromatic prosecco, that is designed to be drank throughout a meal.

3rd. PROSECCO SUPERIORE DOCG - CA’SALINA 11.5% £30
A classic, modern extra dry party Prosecco

5th ROSATO BRUT INCROZIO MANZONI SPUMANTE – CA’SALINA 11.5% £35
A pink, fragrant fizzy wine with hints of wild strawberries and citrus fruit. Designed to be a light, tasty aperitif.

6th PROSECCO ASOLO SUPERIORE DOCG – CIROTTO 11.5% £40
A delicious, elegant premium award-winning Prosecco, with hints of plum, pear and apple.

As the tasting comes to an end, guests recline and relax in Rosso’s ambient musical atmosphere and get the opportunity to chat one-to-one with Peter and the talented bartenders. They are later asked to choose their favourite Prosecco from the tasting, and are given their own bottle to take home in a gift bag to enjoy at home, as well as a sleek Rosso bottle stop.

Find out more here!

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Posted: Thursday 22nd May 2014
ID: 2707 - 1157