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 Second verse, just like the first It's still hot and humid here, so I reach to the wine rack for another taste of Prosecco.
 Desiderio Jeio Prosecco Brut ($12.99) Citrus, tingly carbonation, fresh, clean and dry: There's a lot to like in this modest Prosecco. New Arrivals for Summer - Up to 50% off and 100% Guaranteed! Enter FIRSTFREE at checkout for free FedEx on your first order!
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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.

Desiderio Jeio 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)

FOOD MATCH: 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.

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

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

Prosecco = "Pro-sec-co"

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.

Compare prices and locate vendors for Desiderio Bisol Prosecco on

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Friday, June 16, 2006
Copyright 2006 by Robin Garr. All rights reserved.

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