Author: Eddie McDougall Date Posted: 4 November 2019
Statistics have it that Prosecco is one of the fastest-growing categories in the wine world by consumption volumes. From memory, the UK alone consumes 35% of exported Italian Prosecco and this trend is not slowing down anytime soon. Demand for the moussey Italian sparkling has been extremely popular in the mass category as it is known for its affordable nature and its slurp-worthiness.
In Australia, Prosecco consumption has also ballooned in recent years with imports of very quaffable Italian brands. Most of these brands end up being served at volume centric pubs, pizzerias or sold at mega-retailers like Dan Murphy’s. The growing trend has not exclusively shined on the Italian made expressions but opened up the way for Australian, though controversial, expressions of Prosecco. Yes, made in Australia, it is still able to be labelled as a Prosecco. Without getting into the arduous details of naming rights and IP law, Australia has seen significant demand for its interpretation of the sparkling wine. The majority of the early plantings of Prosecco originated in the King Valley, north-eastern Victoria, Australia. Across the country, new plantings have exploded by over 1000%.
The surging demand for delicious Aussie Prosecco has opened up doors for alternative ways to enjoy it. It’s not just a one-trick pony that is popped and poured into flutes and gulped. Instead, it’s often served on tap, made into fancy cocktails and also spritzers. The most famous mixed drink of them all is the Aperol Spritz, which has a huge following and for those who have sat in Milan’s Piazza del Duomo will know this first hand. With this flexible and easy to enjoy wine gaining in popularity it’s only fair to share a few of our favourite concoctions that were recently developed by our friends at Winston’s in Hong Kong.
- 40ml CAMPARI