I remember my first taste of prosecco. It happened in the Fall of 1999, when I led a walking tour for Butterfield & Robinson in Italy’s northeastern Veneto region, home to the twin prosecco-producing towns of Conegliano and Valdobbiadene, famous for their dry, sparkling DOC wine.

I honestly don’t remember the vintner or year. But I was hooked. Back in Rome, then back in Boston, I shared bottles of prosecco with anyone I guessed would like it. This was pretty much everyone: ex-pat friends living in Italy (hooked); my parents and siblings (hooked); American friends and their parents (same).

I even hand-carried bottles to my new boyfriend’s parents (now my in-laws), who run a country bar in Northern Ireland and prefer a brandy or freshly poured Guinness as their drink of choice. Call me gutsy, but I was confident. HOOKED.

Point is, I never was alone in my love for prosecco. Nowadays, the taste for it is stronger still: “Prosecco is on fire in the U.S. and Canada.” So says Enore Ceola, Managing Director of Mionetto Prosecco USA, in an interview for Wine & Spirits Daily published last week. Mionetto considers itself the leading brand of prosecco in America and the only one to offer “tiers” of prosecco for both price and wine style.

Ceola adds, “In northern Europe it’s kind of crazy what is happening there with prosecco, too. So, it’s not just a phenomenon in the U.S., it’s also a phenomenon in Western Europe.” In other words, lots of folks are drinking the proverbial Kool-Aid: in this instance, though, it’s bubbly, white and comes from the Veneto.

Why? Taste, for one. Prosecco is traditionally dry, and goes well with spicy food, sweet food, desserts and appetizers. It’s lighter than champagne and doesn’t compete with the flavors on your table.

Also important, price. The 2008 recession worked wonders for prosecco, broadly speaking, since consumers sought less pricey options for champagne and California’s sparkling wines. Ceola says prosecco’s ‘sweet spot’ per bottle is $12-13, a price range accessible to most wine drinkers. But he further observed that “early adopters of prosecco are now looking for something that is more high-end.”

In response, Mionetto, which claims to be the only leading prosecco producer to have authentic history in the DOC area, now offers a premium level prosecco called Mionetto Prosecco Superiore Valdobbiadene DOCG, which retails for just under $20. They also offer a “prestige Collection” retailing at $16, which includes the Prosecco Brut DOC (available also in magnum size) and Mionetto’s Certified Organic Prosecco. Alternately, the “IL” level sparkling wines retail for under $15.

Mionetto is hardly alone in supplying prosecco to an interested customer base. Ceola comments that, as recently as five years ago, “traditional [prosecco] producers” were “working in the same direction” as Mionetto, building the public’s familiarity with wine and building a brand. This was “a very healthy competition.” 

Big-name wine producers such as Gallo, Ruffino, Cavit and Cupcake are beginning to saturate — and “drastically” change — the market, however, having added prosecco to their large wine repertoires. This, it’s implied, is less healthy competition in the long run. Prosecco drinkers might think their wine will go down in price with the increase in supply. But the prices Italian grape producers are now charging producers such as Mionetto has basically doubled. Ceola warned earlier this year in Wine Spectator:

We can’t control it. We keep telling [the grape producers], ‘Don’t get greedy’…The success of Prosecco is the pricing. The minute it’s going to go closer to $20, it’s not affordable anymore. The excitement we have here [in the U.S.] has excited the producers too much, and everybody thinks they can make more money.  

As far as the Gallos and Cavits of the wine world are concerned, Mionetto seems unmoved to meet them wine for wine. “We focus just on prosecco.”

My family does, too. For over ten years now on Christmas day, we sip prosecco while we open presents and wait for dinner. I am guessing other families have developed their own prosecco-infused holiday traditions. Question is, what are my in-laws in Northern Europe drinking this Sunday?

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Here are some prosecco-based cocktails to try over the holidays, supplied by Mionetto USA.

RECIPES

Mionetto Merry Berry Cocktail
Stir:
4 parts Mionetto Prosecco Brut DOC
1 part Pama Pomegranate Liqueur
Slice of lime
Serve over ice

Mionetto Prosecco Holiday Punch
(Makes twelve 8-oz cups)

Into a large bowl of ice, mix:
A magnum of Mionetto Prosecco Brut (or two 750 ml bottles of Mionetto Prosecco Brut) One 16-oz bottle each of:

• cranberry juice
• orange juice
• apple cider

Garnish with cranberries.

Mionetto Sparkling Bellini Sangria
(single serving)
2 oz. DUCA Garganega/Pinot Grigio OR Durello/Chardonnay
1 oz. EITHER: Peach liqueur/schnapps OR Peach nectar/puree
1 oz. Lemonade (good quality store-bought)
1 oz. Mionetto Prosecco Brut

Directions: Add ingredients to a large wine glass and fill with ice. Stir to incorporate and chill. Garnish with a floating peach, strawberry slices and fresh mint.

(as a pitcher – serves 8-10)
2 cups DUCA Garganega/Pinot Grigio OR Durello/Chardonnay
1 cup Peach nectar or puree
1 cup Lemonade (good quality store-bought)
1 cup Mionetto Prosecco Brut

Directions: In a pitcher, add ingredients and stir together with plenty of ice. Add sliced peach and strawberries to the pitcher. Pour into large wine glasses and add fresh mint to the glass.