Prosecco, like cava, is the kind of sparkling white wine I most enjoy for casual drinking, or having with food. As good as Champagne is for peak wine experiences, I'd have to admit I've had more pleasure, more often, from cava and prosecco.
Last night, visiting Sydney for work, I ducked in to the Canteen space at Sailors Thai up in the Rocks. A salad of grilled squid with green mango, and a stir-fry of ground pork and green beans were food highlights. But the compatibility of the Ponte Prosecco with food was startling.
Viticoltori Ponte produces several sparkling wines, including this 100% prosecco (glera) from vineyards in Treviso (Piave DOC). The acid is brisk, but not grating. The fruit moved between red-skinned apple, lemon and Granny Smith. In spite of the 'Extra Dry' designation there was enough generosity (even sweetness) to balance the hot/salty/sour/sweet of the dishes. Green mango and prosecco... a new one for me, but it worked, including for a second glass.