WineLovers Discussion Group

Second verse, just like the first

It's Friday, it's the end of a long week, it's hot and humid and hardly anybody wants to work. Let's cut right to the chase today, reaching back to the wine rack to follow up on Wednesday's report with yet another crisp, refreshing Prosecco.

Labeled "Jeio" from the respected sparkling wine producer Desiderio Bisol in Valdobbiadene, one of the leading villages of the Prosecco-producing region, it's lightly carbonated and bone-dry, a perfect recipe for warm-weather enjoyment.

<table border="0" align="right" width="170"><tr><td><img src="http://www.wineloverspage.com/graphics1/jeio0615.jpg" border="1" align="right"></td></tr></table>Desiderio Jeio Prosecco Brut ($12.99)

Clear and very pale, this lightly sparkling Prosecco shows a distinct brass-green glint. A frothy mousse falls back fast, but a modest stream of bubbles persists. Its fresh aroma is focused on citrus, lemon and lime. Tingly carbonation tickles the palate in a flavor that's crisp and fully dry (as the borrowed French term "brut" suggests), and relatively light at a claimed 11.5% alcohol. U.S. importer: VIAS Imports Ltd., NYC
(June 15, 2006)

<B>FOOD MATCH:</b> I like Prosecco very much with Asian fare; it was an ideal match with a home-stir-fried batch of Cantonese shrimp with lobster sauce.

<B>VALUE:</B> No quarrel with a price in the lower teens for a sparkling wine of this quality. Fine value.

<B>WHEN TO DRINK:</B> Like most Proseccos, it will keep on a wine rack or cellar for a year or so, but it's best drunk up fresh.

<B>PRONUNCIATION:</B>
<B>Prosecco</B> = "<I>Pro-sec-co</I>"

<B>WEB LINK:</B>
The Spumanti Bisol Desiderio e Figli Website contains in-depth information and lots of pictures of the winery and its wines. It's available in Italian, German and English.

<B>FIND THIS WINE ONLINE:</B>
Compare prices and locate vendors for Desiderio Bisol Prosecco on Wine-Searcher.com.

Nothing wrong with prosecco. Last year I bought a mixed case of prosecco, each one under 15 bucks. My favorites had "valdobbiadene" in the name somewhere but all of them were refreshing, food friendly summer wines. I'll probably do the same this summer.

Robin! Thanks for that note, this is the best cheap bubbly we have available and I've written some pretty enthusiastic notes on it here: http://www.wineloverspage.com/forum/vil ... ight=bisol

(Can someone give a tutorial on how to condense that long www address into something short?)

The Jeio isn't as good as the top Bisols but for the price is really nice. The Crede and Salis are even better. Especially the Salis I remember very fondly. It was a bit sweeter (25 g/l) but it was so perfectly balanced and more complex. It often seems that the extra dry Proseccos are better than the Bruts...

Otto

Robin,

Is this Prosecco di Valdobbiadene, or just Prosecco?

Otto Nieminen wrote:http://www.wineloverspage.com/forum/village/viewtopic.php?t=883&highlight=bisol

(Can someone give a tutorial on how to condense that long www address into something short?)

Otto, thanks for the Bisol comments - I know I've had some of their higher-price Proseccos before, but not recently.

About that tutorial.

As you know, if you simply put the full address in, the software makes it a hotlink. But to embed a long URL in a tidy short hotlink is easy, using the forum's non-HTML version of HTML.

Here's an example:

Short hotlink to Otto's note

And here is how it's done - I have substituted non-functional squiggly brackets for the necessary square brackets, to show how it works:

{url=http://www.wineloverspage.com/forum/village/viewtopic.php?t=883&highlight=bisol}Short hotlink to Otto's note{/url}

Clear? Note well that in contrast with true HTML, one must NOT use double quotes (") to set off the URL.

Otto, Robin's suggestion is great for here. I might also suggest:
http://makeashorterlink.com/index.php
for email and other uses.

Oliver McCrum wrote:Is this Prosecco di Valdobbiadene, or just Prosecco?

As best I can determine from the front and back labels, Oliver, it's just Prosecco. Bisol, as noted, is based in Valdobbiadene, but I'm reasonably certain that they'd have used the more precise appellation if they could have.

Like This?

I guess so! Wheeee!

Robin Garr wrote:

Oliver McCrum wrote:Is this Prosecco di Valdobbiadene, or just Prosecco?

As best I can determine from the front and back labels, Oliver, it's just Prosecco. Bisol, as noted, is based in Valdobbiadene, but I'm reasonably certain that they'd have used the more precise appellation if they could have.

Hmmm! That's very odd. The Jeio available here is Valdobbiadene. I know that Bisol makes a cuvée only for the American market - is your's that? I remember at a wine fair, the representative of Bisol saying that they only have grapes in the Valdobbiadene, so I would assume it is V even if it doesn't say so on the label. Unless I misremember - which is always very likely...

I can't imagine a producer not using the higher appellation if they could.

The Jeio on the winery website clearly is from Valdobbiadene, the one sold here appears not to be. There can be a huge difference between the wines made from grapes grown on the plains and those grown on the hillside vineyards of Valdobbiadene and Conegliano.

Oliver McCrum wrote:I can't imagine a producer not using the higher appellation if they could.

Not as long as that producer targets a wine-enthusiast audience. On mass-market Prosecco it might not matter, but then, who'd use Valdobbiadene grapes in mass-market wine?

There can be a huge difference between the wines made from grapes grown on the plains and those grown on the hillside vineyards of Valdobbiadene and Conegliano.

True, but the article in question presented my thoughts on a specific wine that did not carry a Valdobbiadene appellation ... and I still liked it. Of course location, location, location is as important in wine as it is in real estate. But in wine as in real estate, there are often exceptions to broad generalizations.