In a Prosecco vs. Asti duel, who comes out on top?
The short answer: It all depends on your taste preferences. Prosecco offers a softer body and gentle bubbles with flavors like pear and green apple, while Asti brings a sweeter tone, pronounced bubbles, and a fresh, fruity palate.
In this article, I’ll compare these two wines by looking at:
- Prosecco vs. Asti comparison
- The standout aspects of both wines
- Moscato d’Asti – Sweetness and Elegance
- Prosecco di Conegliano from Valdobbiadene
- The Flavor Face-Off: Comparing Notes
- Perfect Pairings – Which Foods?
- Which one for which Occasions and Celebrations?
- Curating Your Collection
- Storing and Serving Secrets
- A Little History of Italian Sparkling Wines
Key Takeaways
- Prosecco features a softer body and acidity, frizzante-style bubbles, and flavors like pear and green apple. Asti boasts a sweeter tone, pronounced bubbles, and a fresh, fruity palate, including peach and apricot.
- Prosecco typically hails from Veneto and Friuli-Venezia Giulia, while Asti originates from the Piedmont region.
- Prosecco is versatile, suitable for various occasions, and pairs well with seafood, appetizers, and savory dishes, while Asti is ideal for pairing with light desserts and fruity salads.
Prosecco vs. Asti – Main Features
Here’s a comparison table for Italian Prosecco and Asti:
| Characteristic | Italian Prosecco | Asti |
|---|---|---|
| Origin | Typically from Veneto and Friuli-Venezia Giulia regions | Hails from the Piedmont region |
| Body and Acidity | Softer body with moderate acidity | Sweeter tone with pronounced bubbles |
| Bubbles | Frizzante style, featuring gentle bubbles | Pronounced bubbles |
| Grape Variety | Primarily crafted from Glera grapes | Crafted entirely from Moscato Bianco grapes |
| Flavor Profile | Flavors of pear, honeydew melon, and green apple, with an impression of sweetness even in dry varieties | Fresh and fruity palate, including flavors like peach, apricot, orange, and pear |
| Pairing Suggestions | Versatile, suitable for various occasions and pairs well with seafood, appetizers, and savory dishes | Ideal for pairing with light desserts and fruity salads |
Asti vs. Prosecco Highlights
Prosecco, crafted primarily from the Glera grape, is a refreshingly dry sparkling Italian wine. On the other hand, Asti’s sweetness and light-bodied nature come from the aromatic Muscat grape, leading to a sweeter, low-alcohol wine.
Prosecco is cultivated in the Veneto region, whereas Asti, including Moscato d’Asti, hails from the Piedmont region, specifically around Alba and Asti.
Asti wines, including Asti Spumante, tend to have a lower alcohol content and an evident sweeter taste, unlike champagne, which starkly contrasts the typically drier and more potent Prosecco.
While Prosecco is fermented in tanks using the Charmat method, Asti is fermented in a single tank to preserve its sweet flavors.
Although Asti has its unique charm, Prosecco commands a broader market presence, with sales nearing half a billion bottles as opposed to Asti’s 80 million.
Moscato d’Asti – Sweetness and Elegance
When we talk about sweet sparkling wines, Moscato d’Asti shines. It’s like a dessert wine, super sweet, with about as much sugar as a can of Coke, around 100–150 grams per liter.
It’s packed with sweet smells like fresh peaches, orange blossoms, and Meyer lemons, along with fruity flavors from the Moscato grapes.
Now, in terms of alcohol, Moscato d’Asti is lighter than Asti Spumante, usually around 5.5% alcohol by volume (ABV).
Making Moscato d’Asti involves gently pressing the grapes, fermenting them at a controlled temperature, and stopping the fermentation early to keep the alcohol low. The result? A lively wine with natural bubbles.
Prosecco di Conegliano-Valdobbiadene
Let’s talk about the top-notch Prosecco from the Conegliano Valdobbiadene region. They use mainly the Glera grape, which gives the wine a great balance and fancy flavors.
In this region, there are different levels of quality, and the best is called Prosecco Superiore DOCG. There are even special areas within it, like Cartizze, known for top-notch prosecco.
The land in Conegliano Valdobbiadene makes the wine taste really good. Places like Cartizze and Rive have their particular climates and landscapes, which add unique flavors.
People love this Prosecco because it’s:
- Balanced
- Fancy flavored
- Tastes like apples, pears, citrus, and apricots
- Has soft, classy bubbles
The Dry and Zesty Prosecco
Prosecco has a unique dry and zesty taste, setting it apart from other sparkling wines. It is available in different sweetness levels, like Brut (which is dry), Extra-Dry, and Dry. A typical glass of Prosecco has about 1.5 grams of sugar and roughly 80 calories.
Here’s the breakdown for the different styles:
- Brut: Fewer calories, around 60 to 80 per glass, because it has less sugar.
- Extra Dry: Has more calories, about 120, and 12-17 grams of sugar per liter.
- Dry: Contains 17-32 grams of sugar per liter.
Prosecco’s fruity taste goes well with spices like ginger and cardamom. You can even pair it with dishes like green curry or chai spice. If you’re up for trying something different, consider a pinot noir.
Prosecco’s fruity flavor profile complements a variety of spices, such as ginger and cardamom, and can even be paired with green curry or chai spice. For a different wine type, consider trying a pinot noir.
Flavor Face-Off: Comparing Notes
You get two very different flavors when you put Moscato d’Asti vs. Prosecco side by side.
Moscato d’Asti is all about sweetness, with strong hints of peach, nectarine, and orange blossom. It’s got a perfect balance of sweetness and acidity. On the other hand, Prosecco has a refreshing taste with notes of apple, pear, lemon, and a touch of honey. Asti, meanwhile, bursts with floral and fruity flavors like peach, rose, and grape.
Prosecco feels refreshing because it has medium to high acidity mixed with those fruity flavors. Moscato d’Asti balances its acidity with sweetness.
These wines stand out because of where they’re made, the grapes used, and their unique flavors, giving each its own level of sweetness and unique taste.
The Taste Test
To enjoy the flavor of Italian Moscato d’Asti wines, you must serve them at the right temperature. They have a unique smell, with hints of sage and honey from the Muscat grape, giving you the sensation of biting into fresh grapes.
Moscato d’Asti is lighter, sweeter, and has less alcohol than Asti Spumante, making it a dessert wine for a different tasting experience compared to dry sparkling wines.
For the best taste, chill Moscato d’Asti before serving it. The ideal temperature is between 43-50°F (6-10°C), which perfectly matches its delicate flavors.
Perfect Pairings: Food and Wine Harmony
Pairing wine with food can make your meal even better, and Prosecco and Moscato d’Asti offer many options.
Moscato d’Asti’s sweet and fragrant taste goes perfectly with desserts like creme brûlée, vanilla gelato, rice pudding, plain sponge cake, fruit tarts, and sweet biscuits. It also balances out spicy dishes like curries or spiced chicken wings, adding a nice contrast to the heat.
On the other hand, Prosecco’s dry and zesty flavor is excellent with seafood, fish, and appetizers like Prosciutto-Wrapped Dates, stuffed mushrooms, avocados, and different nuts and cheeses.
Prosecco’s slightly sweet taste goes well with Italian cheeses like Gorgonzola, Parmesan, and even mozzarella if you’re serving cheese.
Here’s a table with a few favorite snacks and foods pairing with Prosecco and Moscato d’Asti:
| Wine | Food Pairing | Snack Pairing |
|---|---|---|
| Moscato d’Asti | – Creme brûlée | – Fresh fruit |
| – Vanilla ice cream | – Sweet biscuits | |
| – Rice pudding | – Popcorn | |
| – Fruit tarts | – Mixed nuts | |
| – Plain sponge cake | – Spiced nuts | |
| – Curries or spiced chicken wings | – Cheese and crackers | |
| Prosecco | – Seafood dishes (e.g., shrimp, oysters) | – Prosciutto-wrapped dates |
| – Fish dishes (e.g., salmon, sea bass) | – Stuffed mushrooms | |
| – Prosciutto and melon | – Avocado slices | |
| – Nuts and cheeses | – Vegetable crudité | |
| – Gorgonzola cheese | – Parmesan crisps | |
| – Parmesan cheese | – Mozzarella skewers |
Enhancing Your Meal
Picking the right wine to accompany your meal can really enhance it. You can match your wine to your food by checking its sweetness. Both Moscato d’Asti and Prosecco come in different sweetness levels, from dry to sweet.
Prosecco has several options, from really dry to sweet. Its crisp taste goes well with many savory dishes, but it can also work as a sweet wine if that’s what you’re after.
If you’re into sweet wines, Asti Spumante is a good choice. Its fruity flavors, like peach and apricot, go great with light, creamy puddings and fruity salads.
Pairing wine with food improves your meal and makes the whole wine experience more fun.
Occasions and Celebrations
Prosecco and Moscato d’Asti are excellent choices for social gatherings and special occasions.
Prosecco has become super popular worldwide, even outselling other sparkling wines in many countries like the UK, Italy, the US, and Germany. People love Prosecco because it’s perfect for all kinds of events, including:
- Casual celebrations
- More formal toasts
- Afternoon get-togethers
- Fancy dinners
- Hosting guests
It adds a special touch to these events and more.
On the other hand, Moscato d’Asti is perfect for special occasions, primarily when you’re serving desserts, because of its sweet taste.
Whether you’re toasting at parties, anniversaries, birthdays, or just having dinner with friends, these wines bring Italian elegance to the table.
Curating Your Collection
Choosing and collecting Prosecco and Moscato d’Asti can be a fun process. Here are some tips to help you:
- If you have a preference for a specific year, check the vintage. Some Proseccos are labeled ‘Millesimato,’ meaning they’re made from grapes harvested in the same year.
- Moscato d’Asti comes at different prices, but you can often find good quality options that won’t cost you too much.
- Wines from famous producers and good years might be pricier.
- While Prosecco is mainly made from Glera grapes, it can also include up to 15% of other grape varieties, like Verdiso, Bianchetta Trevigiana, Perera, and Glera Lunga. These add unique flavors to the wine.
- Organic Prosecco might taste better because the grapes have thicker skins, naturally protecting them and giving the wine a more balanced and lasting flavor.
From Vineyard to Glass
The journey of wine from the vineyard to your glass is fascinating.
The grapes need specific conditions to make sparkling wine like Prosecco. They like it when the temperature changes a lot between day and night, they get plenty of sunlight, and the soil drains well, especially if it’s chalky.
People like Giulio Ferrari and Carlo Gancia played significant roles in the early days of Italian sparkling wines.
Giulio Ferrari (no, not that Ferrari) started making sparkling wine in Trento in 1902, while Carlo Gancia learned the Champagne method in France in the 1800s and then made the first dry sparkling wine in Piedmont.
The Glera grape, also called ‘Prosecco Tondo’ in the past, gives Prosecco its fruity and aromatic taste.
When Italian wine is made using the metodo classico, it’s aged with leftover yeast in the bottle, which adds flavors like bread crust or brioche. But Prosecco is made differently, using tanks instead, which keeps it tasting fresh and fruity.
Storing and Serving Secrets
To ensure you get the best taste from your Prosecco and Moscato d’Asti, storing and serving them right is quite crucial. Here are some tips:
- Prosecco tastes best when it’s really cold, between 43° and 47° Fahrenheit. This keeps the bubbles crisp and the taste zesty.
- To chill your Prosecco quickly, put the bottle in an ice bucket with ice and water for about 20 minutes.
- Keep plenty of ice around to keep the wine cold while serving it. Most Proseccos can be stored for a couple of years, but if you have a non-vintage Champagne, it can last 3 to 4 years if you store it right.
- Moscato d’Asti is best served cold in a white or tulip-shaped sparkling wine glass. It tastes great when it’s young and fresh, so enjoy it immediately!
The Art of Italian Sparkling Wines
Italian sparkling wines have a fascinating history. It all started in 1865 when the Brothers Gancia and Lord Augusto di Vistarino created the first ‘Italian champagne.’ Carlo Gancia, one of the brothers, made the first Italian metodo classico sparkling wine in Piedmont after learning the Champagne method in France in the 1800s.
The Glera grape, also known as ‘Prosecco Tondo’ in the past, is what gives Prosecco its unique fruity and aromatic taste.
Italian metodo classico is when wine is aged with leftover yeast in the bottle, giving it flavors like Italian bread crust or brioche.
This traditional method is mostly used in northern regions like Piedmont, Trentino, and Lombardy, where Glera and Pinot Noir are grown.
Summary
Prosecco and Moscato d’Asti have their own tastes and qualities, perfect for different times and tastes. Prosecco is crisp and can go with any gathering, while Moscato d’Asti’s sweetness pairs well with desserts and celebrations.
They both have fascinating histories and ways of being made, which adds to their unique flavors. There’s no clear winner between them; they’re suitable for different occasions and people’s tastes, ensuring a perfect choice for every wine lover.
Frequently Asked Questions
What’s the main difference between Prosecco and Moscato d’Asti?
Prosecco is known for its crispness and versatility, making it suitable for various occasions, while Moscato d’Asti is sweeter and fruitier, often enjoyed with desserts and special celebrations.
How are Prosecco and Moscato d’Asti made differently?
Prosecco is typically produced using the tank method, preserving its fresh and fruity characteristics, while Moscato d’Asti is often made using traditional methods, resulting in its sweeter taste and fruity profile.
What food pairings work well with Prosecco and Moscato d’Asti?
Prosecco pairs well with seafood, appetizers, and savory dishes, while Moscato d’Asti complements desserts, fruity salads, and spicy dishes, offering a sweet contrast.
What temperature should Prosecco and Moscato d’Asti be served at?
Prosecco is best served extremely chilled, between 43° and 47°F, to maintain its crispness, while Moscato d’Asti should be served chilled, ideally between 43-50°F, to preserve its fresh and fruity flavors.
Are there notable historical figures or regions associated with Prosecco and Moscato d’Asti?
Yes, figures like Giulio Ferrari and Carlo Gancia played significant roles in the early history of Italian sparkling wines. Gancia was credited for producing the first Metodo Classico sparkling wine in Piedmont. The Glera grape, historically known as ‘Prosecco Tondo,’ is the key grape variety behind Prosecco, grown in regions like Veneto and Friuli-Venezia Giulia. At the same time, Moscato d’Asti originates from the Piedmont region, known for its sweet and aromatic wines.
