The Tasting Panel magazine

November 2018

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Page 76 of 124

DEPARTMENT HEADER 76  /  the tasting panel  /  november 2018 C ombining a fresh perspective with modern techniques is always a desirable asset in a business, but it's hard to top years of cumulated experience. In the unique case of Santa Margherita Winery, however, consumers can have the best of both worlds, as the company has been producing affordable, well-made, and classic Italian wines since its inception in 1935. Along with the flagship Pinot Grigio, Santa Margherita's Prosecco has long served as a highlight in its diverse portfolio. The winery, which began producing its Prosecco from Glera grapes back in 1952, has led the charge of transforming Prosecco into the now-ubiquitous star of the contemporary sparkling wine category. Produced in the Conegliano-Valdobbiadene DOCG, the Santa Margherita Prosecco Superiore Valdobbiadene DOCG NV ($28) is composed of 100% Glera grapes from the Refrontolo estate, which was purchased by Santa Margherita in 2009. "Santa Margherita was a pioneer in the Conegliano-Valdobbiadene region—we produced one of the very first PAIRINGS DineAmic Group Wine Director Adam Sweders carries Santa Margherita's Rive di Refrontolo Brut Prosecco at Bar Siena in Chicago. A Star for All Styles SANTA MARGHERITA PROSECCO PROVES AN EXCELLENT MATCH FOR FOOD PAIRING by Jesse Hom-Dawson / photos by Rebecca Peplinski

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