Grant Burge has launched two new Prosecco wines to its premium range, just in time for summer, with the launch of Grant Burge Prosecco NV and Prosecco Rosé.

Offering a lighter style, a touch of fruit, and with slightly lower alcohol, at 11.5 per cent ABV, Grant Burge Chief Winemaker, Craig Stansborough, told The Shout, the wines were created after a challenge was laid down by the winery’s winemaking team.

“Grant Burge Prosecco and Prosecco Rosé were conceived from a challenge set down by the Grant Burge winemaking team to have a range of sparkling wines that would appeal to all Australians, for all occasions,” Stansborough said.

“Following the success of our established Pinot Noir Chardonnay and Pinot Noir Chardonnay Rosé, there was the opportunity to introduce a lighter style and contemporary expression to our sparkling range. The resulting wines are fresh, youthful and a touch fruitier with a slightly lower ABV than our current traditional range.

“Applying the same fastidious approach to winemaking as our current Sparkling Range, these Prosecco’s are crafted in Australia with the majority of the fruit sourced from cool climate regions within Australia.

“Grant Burge Prosecco NV has proven very popular among consumers since hitting shelves. It is currently ranked number four by volume of all sparkling prosecco NPDs that have launched in the last two years.”

Stansborough also told The Shout why Prosecco is such a food friendly wine, and why customers should be choosing Australian Prosecco this summer.

“Prosecco is well-known for how superbly it pairs with a variety of food – some of its most reliable characteristics such as lower ABV and high acidity make it very food friendly,” he said.

“Prosecco is lively, and fresh, and easily weaves into different layers of food. It is widely regarded as the perfect aperitif, but it pairs perfectly from your entree course of fresh seafood to mains of meat or spicy curries and even fruity desserts and savoury cheese.”

Stansborough added: “Prosecco is perfect for any occasion that calls for a touch of celebration. If you’re looking for the perfect drink to sip in the sun this summer, prosecco is versatile enough to drink as an aperitif, paired with a meal, or used as an ingredient in a cocktail. It also makes a perfect gift to be enjoyed by friends and family.

“There has never been a better opportunity to support local and buy Australian Prosecco. Many Australian wine producers are still recovering from a difficult number of years, impacted by drought, bushfires and most recently, the economic effect of COVID-19.”

When it comes to sparkling wine, many customers default to Champagne, but Stansborough explained to The Shout the key differences between the two wines, which may help venues and retailers when it comes to encouraging customers to choose Prosecco.

“Both Champagne and Prosecco are popular types of sparkling wines. Champagne is a blend or single varietal (Chardonnay, Pinot Noir and/or Pinot Meunier), while Prosecco is made exclusively from the Glera grape variety,” he said.

“Another key difference in these sparkling wines are the methods of production. In Champagne, the method ‘Champenoise’ is used. With Prosecco, the ‘Charmat method’ is used. The Charmat method applies two to four atmospheres of pressure, which means that wines have a softer carbonation than wines made in the Champenoise method.

“In both cases, the still wine undergoes a second fermentation which involves creating CO2 to make it sparkling.

“Champagne and Prosecco also have different taste profiles. Champagne is higher in acidity and exhibits notes of yeast and nuts, while Prosecco is much lower in acidity and more fruit driven and lighter in style.”

The new Prosecco range is available now through your Accolade representative, at $25 RRP.

Andy Young

Andy joined Intermedia as Editor of TheShout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both TheShout and Bars and Clubs.

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