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The Italian Abroad Wine Blog is a wine blog and diary where I share my thoughts, primarily about Italian wine and food, but also on wine, food, and travel in general. I founded Italyabroad.com in 2003 and have been living abroad for over 20 years. Coming from an Italian winemaking family, I was introduced to wine at a very early age. While my roots are in Italian wine, I appreciate and enjoy good wine from all over the world, alongside great food and the joys of travel. My posts often weave these passions together.
To help you better understand Italian wines, we've created a series of Italian wine regions maps that show DOC and DOCG wines, their origins and the grapes they are made of, including your favorite Italian wines. I’ve also written a post on the Italian wine appellation system explaining and demystifying the Italian wine classification system and what it really means for wine lovers and enthusiasts.
Additionally, I host a YouTube channel , where you can watch me taste some of our wines and answer your questions about Italian wines and grapes. From the meaning of DOC to what makes an orange wine, we cover it all.
I hope you enjoy reading this wine blog! Feel free to reach out with any questions.
Salute
Andrea
While browsing the website of a multi-award-winning UK wine merchant recently, I came across a description of Prosecco that made me stop and reread it several times to make sure I had read it correctly. According to them, Prosecco gets its bubbles from 'injecting CO2.' This is not only incorrect, it’s a basic wine knowledge, and a mistake that no wine merchant should make let alone an award winning one.
If the various consortiums had the right management and skills could easily see that, from a financial and marketing point of view, these “wins” bring little benefit to their members and the same money could be better spent promoting the real products and educating consumers instead of paying thousands to lawyers all over the world to apply and enforce trademarks.
I recently read a post from a fellow wine blogger titled “Simple wines”. The post is about good, drinkable wines costing less compared to the “others” produced by the same winery and the article takes inspiration from the writer enjoying a good prosecco costing only “about €10”. After reading the post I asked myself whether these were simple wines or simply made wines? I can certainly define a simply made wine but could not define a simple wines, what is a simple wine? I believe simply made wines, for me, or simple wines, in a time where living costs are sky rocketing, could not be more actual to talk about.
Prosecco vs classic method wines is the battle of two styles of wine, two very different approaches, that should not even be put one against the other, it is like comparing a Fiat 500 and a Maserati to remain in Italy, a totally different driving experience. Whether you prefer Prosecco or a Classic method sparkling wines, they are very different wine suited to different occasions and food, so, before you make your choice, think what you need the wine for
It is official now, Prosecco Rose’ is live and alive. From the 2019 vintage rose’ sparkling wine produced in the Prosecco region can be labelled as Prosecco Rose’, will Italyabroad.com be getting any? I don’t know, we will certainly not be getting a prosecco rose’ only for the label, we never bought a wine because of its name and never will
Historic Prosecco producers, the ones in the DOCG area, want to get rid of the “Prosecco” name on their labels and only use “Valdobbiadene” to try and differentiate their Prosecco from the cheaper versions even though I have seen plenty of cheap Valdobbiadene Prosecco.
If you haven't heard or read it yet, Prosecco rose’ will be soon making its appearance on our supermarkets, and not, shelves and I am certain, many wine drinkers can’t wait to buy it. Prosecco Rose is not to be confused with any sparkling rose’ wine currently being sold, Prosecco Rose will have written “Prosecco Rose” on the label and I am expecting it to be a DOC wine
I just read that EU and Australia have almost reached a compromise on the Prosecco dispute, Australian producers will, still to be confirmed, be able to keep producing and selling Prosecco, amongst many other European protected food, by adding “Australian” on the label
Prosecco has become the cheapest “appellation” sparkling wine in the UK shelves and as such it is competing with all other cheap sparkling wines. Prosecco has become a commodity, and when a product becomes one, it loses its brand loyalty, this is why Prosecco sales are going down whether the consortium wants to admit it or not.
I recently read that a Cava producer has started selling its own “premium”, which I see as a tentative to stay away from the price war that is taking place in the category, Prosecco and I keep asking myself if I am the only one thinking that the Prosecco sage has become a joke
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