Preserving Prosecco's Elegance

Prosecco is one of those elegant Northern Italian wines. It is perfect at any soiree or wedding. It also holds its' own at a quiet Sunday brunch. Either way  it leaves a fruity , earthy taste that is not only delicious but also unique.It is also becoming an artesanal sparkling wine that has exclusive beginnings.

Prosecco was the subject of new writer Alan Tardi's article in today's New York Times Dining section.I had always thought the wine was from Piedmonte however most Prosecco vintages come from the lush Veneto region on the Adriatic.Here there are artesanal vineyards that produce the glera grape. This particular cultivar is known exclusively for producing both the  sparkling and nonsparkling types.There are also minor vineyards, smaller grape producing farms that provide ever so slight variations of this grape. Doing this give the wine the same kind of pedigree exclusive champagnes have.

Another factor in making Prosecco is the actual method of making it, Winemakers are trying the time honored refermentation  which is inducing the second fermentation with out any added sugar. This results in a dryer and yeastier version along with being more complexin flavor and texture.Also Prosecco is acquiring vintages too - usually unheard  of in the industry.  The winemakers are creating millesimato wines  which means they all come from the same year. In the past Proseccos have been a blend of two or three vintages

Prosecco has always been an elegant drink. However thanks to new ideas and time honored techniques it is becoming more exclusive and artesanal. Thanks to these it will be the wine of choice and much desired by connoisseurs.

Coffee Times

Yesterday'. New York Times Dining section was devoted to coffee. there were tow good articles written by Oliver Strand and regular , Kim Severson. the first lists almost all of Manhattans; coffee house. while the second about the quest for a good decaf. They're both fascinating articles especially to the coffee holics out there and those tea drinkers, like myself who like a walk on the bean side.

Oliver Strand's article is a guide to some of the city's best places. It;s not just Manhattan but also Brooklyn and Queens. he also rates them and mentions other pluses. such as good pastries or a relaxing atmosphere. Some are well known like the Gimme Coffee chain or the Stumphouse Coffee Roasters. Some are tiny little cafes that barely sits a party of five. It is also a good guide for those looking for homemad e muffins ro sticky buns . Each coffee house not only has it's liquid specialties but also their baked ones as well.

Kim Severson article is a bit more involved. She describes the quest for the perfect decaf. This is usually hard because the stuff sometimes has a chemical taste and it's like drinking dishwater mixed with cleaning fluid. The reason for this is that the caffeine is washed out with a rinse of methylene chloride I t does leave other compounds intact that contribute to the flavor. Luckily this method is becoming more and more sophisticated . Decaf coffee is becoming just as rich tasting and full bodied as its caffeinated cousin. There is also a new method called mountain water process, where green coffee beans are soaked in hot wate r and discarded. The remaining brew is sent through a carbon filter to remove the caffeine. The oils and flavors ar e left intact

There' nothing like a good cup of coffee whether decaf or caf, especially in a bustling city like New York. This is the place where you can see a million things happening as you slowly sip and enjoy a rich cup of the brew. It's may be a busy city but there's always time for a latte.