Good morning, Asheville. Ali here. I wanted to take a moment to let you know that today is my favorite unofficial holiday – National Prosecco Day. 🥂 This quaffable, bubbly sip originated in the Valdobbiadene region in Veneto, Italy. That’s in Northern Italy, btw, and the area is known as the Prosecco hills. Sounds pretty dreamy.

The first sparkling Prosecco was created in 1868 from Prosecco grapes (the varietal is also known as Glera). It’s more affordable than the most famous bubbly, Champagne, but – like many sparkling wines – it’s also been misunderstood over the years.

For this most important of days, I wanted to get educated before I popped the bubbly. So I went straight to the experts at two of my favorite places in town – Josh Spurling of wine store Table Wine (1550 Hendersonville Rd.) and Lauri Nichols of wine bar Bottle Riot (37 Paynes Way) – to find everything I needed to know to get fizzical.

Table Wine was founded by Josh in 2010 (happy 10 year anniversary 🎂). The store's focus is on wines from smaller, family-owned and operated wineries that don’t have large marketing budgets but produce exceptional wines. Josh, who has worked in and studied wine for over two decades, says it’s “kind of like when you buy a tomato at the farmers market – these are producers that take great pride in their craft and the wine traditions of their respective regions. The wines just taste better.”

Lauri is the co-owner + resident wine geek at Bottle Riot (formerly District Wine Bar), which opened in 2017 in the RAD’s Wedge Studios. The menu features a rotating selection of up to 50+ wines by the glass, an extensive bottle list, and rare European beers. They focus on family-owned wineries, winemakers + brewers producing “exceptional products with minimal intervention,” using sustainable, organic, and biodynamic growing practices.

What do you love about Prosecco?

Josh: I love the laid-back character of Prosecco. It's not as serious and not as high toned (acidic) as Champagne or Cava. And as good as it is as a cocktail/aperitif, I love it even more when paired with an antipasto platter. The natural fruitiness of the Glera grape matches wonderfully with antipasto, cured meats, and spicy Asian fare.

Lauri: It's easy-drinking, light, fruit-forward, and can be enjoyed day or night. It adds a bit of sparkle to any occasion. Plus, it pairs great with celebrations at a much more affordable price point than champagne. And, the bubbles! Who doesn’t love bubbles?

I've heard the criticism that Prosecco "all tastes the same" or “it’s sweet.” What's your response to this? Is it true?

Josh: Not true. If you buy the bigger, commercial brands of Prosecco, that might be your experience. But if you shop with us (we currently stock four different small grower/producer Proseccos), I'll guarantee you that will not be the case. Again, we champion smaller, independently owned, family operated producers. We like to call these “Farmer Fizz.”

Lauri: Come see us! We’ll show you the wonderful world of Prosecco and dispel some of the common misconceptions. We offer several natural Col Fondo Proseccos ranging from brut to dry. Our team can help you find the perfect Prosecco to suit your palate and change your mind.

Let's talk tasting. How should people taste Prosecco? What should they be looking for?

Josh: Get your nose in the glass! Prosecco smells heavenly. It tastes great too! I always look for notes of pear, apple, melon, and white flowers. And although there are Brut (dry) versions of Prosecco, the most popular style is Extra-Dry. This term is deceptive as it actually means the wine has a bit of residual sugar. It's nowhere close to the amount found in dessert wines though – we're talking 12-17 grams/liter or about 2 carbs per glass.

Lauri: We need to talk about bad Prosecco and how to avoid it first. Mass-produced, one-note Proseccos are lurking on every grocery store shelf. These are usually loaded with sugar and sulfur. They typically have lots of additives and forced carbonation like soda that will fall flat once opened.

Prosecco should be served cold (38-45° F). At Bottle Riot, all of our wines and sparkling are kept in climate-controlled fridges. Each wine is served at the optimal temperature for the best taste.

Bottle Riot carries a couple of Col Fondo Proseccos that should be part of your exploration. Col Fondo translates to “with the bottom” or with sediment. It’s essentially Prosecco’s equivalent of a petillant naturel.

Col Fondo is known for its light sparkle, complex flavor, and aroma. It’s cloudy with a yeasty, funky bread quality similar to a sour beer. It’s more natural and less sweet than traditional Proseccos. It offers notes of apple cider, pear, citrus and honeysuckle with a mineral-driven background. The acidity, that lovely mouth-watering feel will be high, making your wine refreshing and crisp.

When choosing a Prosecco, look for balance: not too acidic, not too flat, not too sweet. The bubbles should be light, spritzy, and have a persistency to them. If they disappear too quickly, you’ll be left with a flat, still wine in your mouth...and, what’s the point in that?

A good Prosecco is about the fruit, where it’s from, and who’s making it. It’s worth taking the time to research the winemaker and winemaking practices. Look for thoughtful, sustainable farming practices, native yeast fermentation, and minimal intervention. These wines will have personality and better taste. Wines made by people, not machines, reflect the love and care that goes into each bottle. But above all, find something you truly enjoy.

We recommend you begin your Prosecco exploration at your local wine shop or with us at Bottle Riot. There are some yummy Proseccos out there. We’d love to help you find a favorite.

Is the glass important? What I'm really asking: Can I drink it out of my Mason jar without feeling bad?

Josh: The glass doesn't really matter. One tip though for all sparkling wines – drink them out of any regular wine glass instead of a traditional flute if you want to be able to get the full spectrum of aromas and flavors. And yes, if all you have is a Mason jar, go for it!

Lauri: Glassware is also important. The sparkling tulip glass is a great choice. The tulip glass is tall and slender, which helps preserve the bubbles’ finesse longer, while the bulb at the top helps collect more of the wine’s floral aromas. Our Prosecco go-to, however, has a larger bulb, making it easy to smell the aroma in the glass.

What do you like to pair Prosecco with, food-wise?

Josh: This is repetitive, but the natural fruitiness of the Glera grape (the main grape used in Prosecco production) matches wonderfully with antipasto, cured meats, and spicy Asian fare.

Lauri: Prosecco pairs well with a spicy Asian dish, sushi, shellfish, and seafood. It also goes great with a charcuterie board or antipasti. The beauty of Prosecco is that you don't have to pair it with anything to enjoy. It’s easy like that.

Do you have a recommendation for a Prosecco available at your shop now/this fall?

Josh: Our top-selling Prosecco is from a tiny, certified organic and biodynamic producer called Alla Costiera ($17.99). It is absolutely delicious with finer bubbles than most Proseccos and an almost creamy texture along with aromas and flavors of golden apple, apricot, citrus zest, and white flowers. Another personal favorite is the Bele Casel ($15.99) from a lovely husband-and-wife run estate. It's not quite as concentrated as the Alla Costiera, but it is equally satisfying and is also extremely popular at the store.

Lauri: One of our absolute favorites is Costadilá Estate from the Northern slopes of Valdobbiadene. Everything produced is natural, social, and sustainable focusing on "Articoltura" or art, agriculture, and culture. Costadilá is the brainchild of its late founder Ernesto Cattel, a Col Fondo Prosecco pioneer and organic and biodynamic advocate.

Bottle Riot offers the 280slm and 330slm by the bottle. Each bottling is named at the elevation of the vineyard (in meters). Both wines are orange in color due to the long maceration on the skins. These beautifully crafted and complex wines are anything but boring.

AVLtoday readers are invited to celebrate Prosecco Day with us on Thursday, August 13 from 4 p.m.-10 p.m. We’ll be serving Costadilá for $15 by the glass or $45 by the bottle for one day only.

Anything else we need to know about Prosecco?

Josh: The only other thing I'd add about Prosecco is there's a bit of confusion involving the name. Is Prosecco a grape? Yes, sort of. For years, the wine and the grape were one and the same. More recently however, the name of the grape was changed to Glera to help further protect the Prosecco region in Italy.

How has your business adapted to COVID-19?

Josh: We used to hold free wine tastings every Saturday, but it will be a long time before we hold tastings again in the store. Wine tastings involve large groups of people standing close to one another, often conversing passionately about what's in their glass, and sometimes even spitting.

Unfortunately, the pandemic has squashed our ability to hold events and tastings safely. It sucks, but it's just the way things have to be right now. In fact, like most indie wine retailers nationwide, we're only offering curbside pickup currently with no in-store shopping options. Until the occupancy restrictions are limited, we'll stay in this mode. It's a small store with relatively tight aisles and there's no way we could put proper social distancing measures in place.

Note: Editor Ali recommends calling Table Wine and requesting they put together a case for you based on your taste preferences and price point.

Lauri: We want to thank those who have supported us through these challenging times. It’s meant everything to our small business.

We hope to bring back our events and guest chef dinners in the future. For now, we’re focused on the safety of our staff and guests. We’re open in compliance with all state, local, and CDC guidelines.

In addition to requiring masks, removing and re-spacing tables for social distancing, and adding more outdoor seating, we've added online ordering and home delivery to the menu. We’re also currently offering an alternate version of our bites menu to include pre-packaged mini charcuterie, single-serve gourmet snacks, seafood tins, and more. We’re here to take the stress out of sipping!