Bisol Description: "A brilliant, light straw yellow, while the perlage features a myriad of minute and persistent bubbles. Bouquet of wildflowers is properly intense, fresh and elegant and it features an extremely agreeable fruitiness. Flavor reflects the fruity bouquet with its scents of apples and pears. The harmony is completed with a rich and fine sapidity. It is the Bisol Prosecco for the entire meal."
In English: I don't think I've ever tried a dry, crisp, oh-so-bubbly Prosecco I didn't like. Maybe I've been lucky, or maybe sparkling wines from Italy's Venetto region really are all that. Made with grapes that go by the same name using the Charmat process -- the Charmat process relies on two fermentations like the Champenoise method but cuts corners by the second fermentation, placing the wine in one big glass tank instead of individual bottles -- I'm at a loss on a favorite producer. But I chose Bisol because Quebec sommelier Bill Zacharkiw swears by their Prosecco, Verdiso and Pinot Bianco blend from 2009. And they must be doing something right: Bisol has been in the Processo producing market since 1542.
Price: $19.40 CAD*
**Note that price, as listed on the Société des Alcools du Québec website, is subject to change without notice.
