The Prosecco Explosion

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There has been a massive surge in the popularity of Italian Prosecco wines in recent years. It is now officially more popular than champagne. In the 1970’s everyone not into ale (my own preference) seemed to drink Babycham. In the 1990’s alcopops like Orange and Blue WKD (tasting like Iron Brew) took over, followed by Bacardi Breezers, and now Prosecco is the king of the shorts. Prosecco is not a new sparkling white wine. It dates from 1593 but it had limited promotion until the late 1990’s when American mass commercial export was introduced. The rather sweet tasting wine is quite cheap to produce and relatively low in alcohol content so you have to drink a lot to get really drunk on it. These factors have boosted its sales though the limited Veneto and Asolo regions that legally produce it are now stretched to productivity and export breaking point. This could hit prices soon. Many bars in the UK strain the wine through bar pumps which wine-experts and purists feel is bad for the taste, declaring that true Prosecco is only ever served chilled from bottle to wine glass. I find it perfectly drinkable and yet I generally stick to my beer. Sooner or later the Prosecco fad will burst its bubbles and a new drink will dominate the markets. Arthur Chappell