Taste Test: Prosecco

Prosecco suffers from a problem of perception. Up until 2009, the name could refer to either the grape or the wine, allowing producers outside of the wine’s historic northern Italian home to use Prosecco grapes and bottle it as such. The grape was officially renamed Glera to help differentiate and protect the Prosecco DOC, which is further divided into smaller regions representing higher tiers of quality. Today, even top expressions can be found for around $40. And many quality, historically minded producers offer their fruit-forward, food-friendly wines for $20 or less.

Cinzano Prosecco DOC

Easy to find, easy to drink, and a steal for the price, the Prosecco from historic Italian winemakers Cinzano (better known for their vermouths) is a textbook representation of the wine. Perfectly fizzy, fruit-forward with flavors of pear and green apple, and noticeably sweet but with a dry finish, the Prosecco is delightful sipped solo but would also make an ideal mimosa. $13.99, wine.com

Case Paolin Col Fondo

The col fondo method sees secondary fermentation in the bottle without disgorging the lees, creating a slightly cloudy wine, often with slightly sour, earthier flavors. Case Paolin’s organic Col Fundo is made in the Asolo Prosecco DOCG with Glera grapes from 30-year-old vines. The wine opens with pleasant aromas of hay and is very dry on the palate, carrying the tart bitterness of citrus rind with a clean and refreshing finish. $24.99, wine.com

Col Vetoraz Valdobbiadene Superiore di Cartizze

The Superiore di Cartizze DOCG is a small, sub-region of the Valdobbiadene and is commonly considered to produce the finest, and most highly valued, Prosecco. Col Vetoraz is situated at the highest point of the area, nearly 400 meters above sea level, where the vines have found supremely favorable conditions since being planted in the 1830s. With aromas of sweet orange and orchard fruit, the wine carries flavors of tart, crisp fruit on silky, pinpoint bubbles. $41.96, astorwines.com

Bisol “Jeio” Prosecco Superiore Brut

Made from Glera grapes harvested from the steep slopes of Bisol’s 35 plots in the Valdobbiadene Superiore DOCG, the “Jeio” (Desiderio Bisol’s nickname bestowed by his wife) is brightly aromatic with stone fruit and green apple. The wine’s superfine effervescence carries flavors reminiscent of sweet, lemon pastry and creamy vanilla, yet remains crisp and dry on the palate. $15.95, empirewine.com

Miotto “ProFundo” Col Fundo

Started as a small family farm in the ’70s, Azienda Agricola Miotto has gradually expanded their hilly hectares within the Valdobbiadene DOCG and works mostly with older vines. Their “ProFundo” is made in the traditional col fundo method, so the lees remain in the bottle resulting in a slightly cloudy pour. This delicate expression of the style is bone-dry with a noticeable minerality and a brightness that makes it an excellent accompaniment to seafood. $21.96, astorwines.com

Bedin Treviso Brut

The Bedin family planted their first vines in 1948 on the Colli Asolani hill chain in the Asolo Prosecco Superiore DOCG. This easy-drinking brut is a true crowd-pleaser, falling on the drier end of the spectrum and extra aromatic with orchard and tropical fruits. Clocking in at less than 30 bucks for a magnum size, this one is perfect for a party. $29.96, astorwines.com