logo
Prosecco expert on why you've been drinking it wrong

Prosecco expert on why you've been drinking it wrong

According to Aldi's resident wine guru, Mistress of Wine, Sam Caporn, there's one tiny, easy-to-miss word on the label that could make or break your glass.
Sam says the most misunderstood term is 'Extra Dry' – which sounds very dry but actually means slightly sweet. The result? Many Prosecco lovers have been reaching for the exact opposite of what they want.
'When it comes to selecting your bottle of Prosecco from the shelf, 'Extra Dry' can sometimes be misleading if you're expecting a very dry wine," she explains.
'While most pricier bottles like Champagne and Crémant are Brut - meaning dry - most Prosecco is 'Extra Dry'. This naturally leads fizz lovers to believe their wine will be very dry. However, what it really means is that the wines are 'off-dry', possessing a subtle hint of sweetness."
This subtle sweetness is precisely what makes Prosecco so appealing to many.
'It's one of the many reasons Prosecco is so tasty," says Sam. "The acidity is lower, the wines are gently fruity, think melon and apricot, and have a soft bubble. This sweetness contributes to it being so drinkable, making it a favourite for many occasions.'
The crucial takeaway, is that if you prefer your Prosecco on the drier side, you've been doing it wrong by reaching for 'Extra Dry'.
'For those who do prefer their Prosecco dry, simply look for the word 'Brut' on the bottle, rather than 'Extra Dry'," she says.
This seemingly small detail makes a significant difference in the glass, offering a crisper, less sweet profile.
'Both 'Extra Dry' and 'Brut' Proseccos offer wonderful experiences; it's all about knowing which one best suits your taste.'
While understanding sweetness levels is paramount, she also highlights other key indicators for Prosecco lovers. Shoppers should also be looking out for DOC and DOCG on the label.
'Essentially these are Italian wine quality indicators, with DOC (Denominazione di Origine Controllata) being the standard, and DOCG (Denominazione di Origine Controllata e Garantita) being the step above – the very highest quality.'
Finally, for those who prefer a gentler fizz, she notes that 'Spumante' on the label simply means fully sparkling, while 'Frizzante' indicates a softly sparkling wine, with a less vigorous bubble.
Recommended reading:
Aldi brings back its 'chicken wine' due to popular demand
Aldi orange wine is the taste of the summer
Aldi school uniform bundles are back, for a fiver or less
Aldi has a range of Proseccos for every drinker, she explains:
Made from the same Glera grapes as its bubbly counterpart, this wine offers all the fresh, fruity flavour of Prosecco, minus the fizz. Think vibrant orchard fruit aromas and a crisp, refreshing taste – perfect for those seeking a trend-forward alternative to traditional white wine.
This medium-bodied Prosecco features grapes that are gently pressed to ensure that only the highest quality juice is used. It's a wine that not only tastes good but does good too, as the winery is committed to using renewable energy wherever possible.
Aldi organic prosecco (Image: Aldi)
This Italian sparkler boasts soft peach and pear flavours with notes of apple peel and lemon zest, making it the perfect sip by itself, or a great value option for spritz cocktails.
A pink fizz with a blend of berry fruit flavours and hints of white peach and citrus.
Another fan favourite at a competitive price point, this Italian tipple is favoured for its light, creamy quality, and delicate floral touches. A refreshing and aesthetically pleasing bottle of bubbles, this Prosecco is the perfect accompaniment for any alfresco occasion.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Helen Goh's recipe for honey and almond semifreddo with nectarines
Helen Goh's recipe for honey and almond semifreddo with nectarines

The Guardian

time20 hours ago

  • The Guardian

Helen Goh's recipe for honey and almond semifreddo with nectarines

Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.

Helen Goh's recipe for honey and almond semifreddo with nectarines
Helen Goh's recipe for honey and almond semifreddo with nectarines

The Guardian

time20 hours ago

  • The Guardian

Helen Goh's recipe for honey and almond semifreddo with nectarines

Softer and lighter than ice-cream, semifreddo, which is Italian for 'half-cold' or 'half-frozen', is also easier to make because it doesn't need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week. Prep 5 min Cook 1 hr 15 min Freeze Overnight Serves 8 For the praline90g sugar70g whole roasted almonds Pinch of sea salt For the semifreddo5 egg yolks 20g runny honey 80g caster sugar 2 egg whites 300ml double cream 1 tsp anise seeds, lightly toasted and crushed in a mortar For the nectarines 2 tsp caster sugar 2 tsp lemon juice 2 tsp runny honey A pinch of salt 4 ripe nectarines1 sprig fresh basil or mint, leaves roughly torn Line a baking tray with greaseproof paper and set aside. To make the praline, put the sugar and 30ml water in a small saucepan and set it over a low heat. Stir until the sugar dissolves, then turn up the heat to medium-high and cook, without stirring but swirling the pan occasionally, until the mix turns a deep golden colour. Stir in the almonds, then pour on to the lined tray, sprinkle with sea salt and leave to cool and harden. Once hardened, break up the praline, then pulse in a food processor (or bash with a rolling pin) to break down into small, irregular pieces no larger than 1cm. Store in an airtight container in the freezer until needed. Line the base and sides of a 10cm x 20cm loaf tin with greaseproof paper, leaving a generous overhang to help you lift the semifreddo out later. Fill a medium saucepan a third of the way up with water and bring to a simmer. In a medium heatproof bowl, whisk the egg yolks, honey and 40g sugar, then set the bowl over the pan, ensuring the base isn't touching the water. Whisk for six to eight minutes, until thick and pale, then take off the heat and whisk (ideally over a bowl of ice) until cooled. Put the egg whites in the bowl of an electric mixer and whisk until white and foamy. Gradually beat in the remaining 40g sugar, whisking until it dissolves and the mix comes to firm peaks. Scrape the meringue into the egg yolk bowl, but don't mix it in just yet. In the same bowl and with the same whisk attachment (no need to wash them), whip the cream to soft peaks. Scrape this into the yolk bowl, too, then add the anise seeds and praline, and fold until just combined. Scrape the mixture into the lined tin, smooth the top and freeze overnight (or for up to a week). About 30 minutes before serving, prepare the nectarines. In a medium bowl, whisk the sugar, lemon juice, honey and salt. Halve and stone the nectarines, then cut them into 1cm wedges. Toss with the syrup and herbs, then leave to macerate. To serve, lift the semifreddo out of its tin using the overhang, then cut into roughly 2½cm-thick slices. Arrange on plates, spoon the nectarines on top and serve at once.

Prosecco expert on why you've been drinking it wrong
Prosecco expert on why you've been drinking it wrong

North Wales Chronicle

timea day ago

  • North Wales Chronicle

Prosecco expert on why you've been drinking it wrong

According to Aldi's resident wine guru, Mistress of Wine, Sam Caporn, there's one tiny, easy-to-miss word on the label that could make or break your glass. Sam says the most misunderstood term is 'Extra Dry' – which sounds very dry but actually means slightly sweet. The result? Many Prosecco lovers have been reaching for the exact opposite of what they want. 'When it comes to selecting your bottle of Prosecco from the shelf, 'Extra Dry' can sometimes be misleading if you're expecting a very dry wine," she explains. 'While most pricier bottles like Champagne and Crémant are Brut - meaning dry - most Prosecco is 'Extra Dry'. This naturally leads fizz lovers to believe their wine will be very dry. However, what it really means is that the wines are 'off-dry', possessing a subtle hint of sweetness." This subtle sweetness is precisely what makes Prosecco so appealing to many. 'It's one of the many reasons Prosecco is so tasty," says Sam. "The acidity is lower, the wines are gently fruity, think melon and apricot, and have a soft bubble. This sweetness contributes to it being so drinkable, making it a favourite for many occasions.' The crucial takeaway, is that if you prefer your Prosecco on the drier side, you've been doing it wrong by reaching for 'Extra Dry'. 'For those who do prefer their Prosecco dry, simply look for the word 'Brut' on the bottle, rather than 'Extra Dry'," she says. This seemingly small detail makes a significant difference in the glass, offering a crisper, less sweet profile. 'Both 'Extra Dry' and 'Brut' Proseccos offer wonderful experiences; it's all about knowing which one best suits your taste.' While understanding sweetness levels is paramount, she also highlights other key indicators for Prosecco lovers. Shoppers should also be looking out for DOC and DOCG on the label. 'Essentially these are Italian wine quality indicators, with DOC (Denominazione di Origine Controllata) being the standard, and DOCG (Denominazione di Origine Controllata e Garantita) being the step above – the very highest quality.' Finally, for those who prefer a gentler fizz, she notes that 'Spumante' on the label simply means fully sparkling, while 'Frizzante' indicates a softly sparkling wine, with a less vigorous bubble. Recommended reading: Aldi brings back its 'chicken wine' due to popular demand Aldi orange wine is the taste of the summer Aldi school uniform bundles are back, for a fiver or less Aldi has a range of Proseccos for every drinker, she explains: Made from the same Glera grapes as its bubbly counterpart, this wine offers all the fresh, fruity flavour of Prosecco, minus the fizz. Think vibrant orchard fruit aromas and a crisp, refreshing taste – perfect for those seeking a trend-forward alternative to traditional white wine. This medium-bodied Prosecco features grapes that are gently pressed to ensure that only the highest quality juice is used. It's a wine that not only tastes good but does good too, as the winery is committed to using renewable energy wherever possible. Aldi organic prosecco (Image: Aldi) This Italian sparkler boasts soft peach and pear flavours with notes of apple peel and lemon zest, making it the perfect sip by itself, or a great value option for spritz cocktails. A pink fizz with a blend of berry fruit flavours and hints of white peach and citrus. Another fan favourite at a competitive price point, this Italian tipple is favoured for its light, creamy quality, and delicate floral touches. A refreshing and aesthetically pleasing bottle of bubbles, this Prosecco is the perfect accompaniment for any alfresco occasion.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store