Ninety Plus Cellars Lot 50 Brut Prosecco DOC, Italy
Written by Debra C. Argen and Edward F. Nesta   
Prosescco Brut Ninety Plus Cellars
Drinking prosecco always reminds us of fabulous times spent in Italy where we celebrated the end of each day with an aperitivo and small bites before venturing out for dinner later in the evening. While we may not be hopping on a plane to Italy as often as we would like, drinking Ninety Plus Cellars Lot 50 Brut Prosecco DOC from Veneto, Italy brings back those memories each time we raise a flute glass and toast, Saluti

 

Prosecco Brut - Ninety Plus Cellars

Prosecco has six different classifications: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, and Demi-Sec, which are based on sugar content (g/l means grams per litre). Brut Nature is the driest classification with 0-3 g/l, Extra Brut ranges from 0-6 g/l and is considered to very dry, Brut ranges from 1-12 g/l and is considered dry, Extra Dry ranges from 12-17 g/l and is considered medium dry, Dry ranges from 17-32 g/l and is medium sweet, and Demi-Sec is the sweetest with 32-50 g/l.

Ninety Plus Cellars Lot 50 Brut Prosecco DOC is a dry prosecco that has lively bubbles and notes of stone fruit and citrus on the palate, that make it truly delicious. With 11% alcohol, only 94 calories per 5-ounce serving, a rating of 92 points from Beverage Dynamics, and a price point that won't break the bank, it is perfect for everyday celebrations because life should be enjoyed and celebrated. 

Ninety Plus Cellars Lot 50 Brut Prosecco DOC Information
 

Wine:
 
Grape Varietal:
Glera
Country:
Italy
Region:
Veneto
Alcohol:
11% alcohol
Type:
Sparkling
Produced by:
CVBM Salgareda, Italy
Imported by:
Latitude Beverage Company, Boston, MA

Technical Notes: Ninety Plus Cellars Lot 50 Brut Prosecco DOC is made from the Glera grape, a white grape varietal grown in Vento, Italy.  This sparkling white wine picks up its essence from grapes grown in alluvial soil, followed by fermentation in stainless steel, and a secondary fermentation using the Charmat method. Delightful on its own, it also pairs well with a variety of food. 

Tasting Notes: The color is pale straw. Lively bubbles, notes of stone fruit and citrus on the palate, with a clean and elegant finish. 

Luxury Experience - 90+ Prosecco Brut - Skinny Dipper Oysters, Salmon Cavier - photo by Luxury Experience

Pairing Suggestions: Luxury Experience was "In The Kitchen and Behind The Bar®" using Ninety Plus Cellars Prosecco Brut, DOC and paired it with Skinny Dipper oysters from Maryland which have medium brine and a buttery finish, and Beavertail oysters from Narraganset Bay which have more brine and a slight sweetness and topped them with Coho Salmon Caviar for an easy yet decadent aperitivo.

We also created a cocktail, Luxury Experience - The Grand Veneto cocktail, and a culinary recipe, Luxury Experience Blood Orange Prosecco Sorbet to show its versatility and to inspire your palate. 

The Cocktail Recipe - Luxury Experience - The Grand Veneto 

We named our cocktail Luxury Experience - The Grand Veneto for the Grand Marnier used to enhance the cocktail, and Veneto, for the DOC location for the Ninety Plus Cellars Lot 50 Brut Prosecco DOC. 

Luxury Experience - The Grand Veneto - photo by Luxury Experience

Luxury Experience - The Grand Veneto
Yield: 1 Cocktail
Glass Used: Flute Glass (4-ounces) 

Ingredients:

 

3
Ounces
0.25
Ounce
Grand Marnier
0.75
Ounce
Blood Orange Juice

Method:  Chill Flute glass. Add all ingredients in order given. Stir. Garnish with a candied orange peel "twist" (optional). 

The Culinary Recipe - Luxury Experience - Blood Orange Prosecco Sorbet 

Luxury Experience - Blood Orange Prosecco - photo by Luxury Experience

Luxury Experience - Blood Orange Prosecco Sorbet is a delicious, easy, and elegant make-ahead dessert or to offer guests as a palate cleanser between courses. Unlike making ice cream, sorbet is easy to make and does not require any special equipment. The combination of the Ninety Plus Cellars Lot 50 Brut Prosecco DOC and the Blood Orange gives this sorbet its exotic taste and its pretty pink color.

Ingredients:
 

1
Large
Blood Orange, zested, and juiced
1
Large
Blood Orange, peeled for garnish, and juiced
0.5
Cup
Sugar
4
Ounces
Blood Orange Juice
20
Ounces
Water
4
Ounces

Method for the Sorbet: Add the zest and sugar to a blender and pulse until sugar is very powdery, and zest is very fine. Add the blood orange sugar/zest and water to the blender and process until very smooth. Pour mixture into a saucepan and bring to a boil to dissolve sugar and incorporate flavors. Remove from the heat and let cool. Add the Ninety Plus Cellars Prosecco Brut, DOC to the mixture and pour into a plastic container. Place in freezer and freeze overnight. Once frozen, remove from the plastic container and place in a food processor and pulse until sorbet is very smooth. Return to the freezer for several hours until ready to serve. Garnish with candied blood orange peel if desired. 

Method for the Candied Blood Orange Peel: Add one-half cup of sugar and one-half cup of water to a small saucepan. Add the orange peels and bring to a boil to soften and sweeten the peels. When the sugar dissolves and creates a syrup, remove the orange peels from the syrup, let cool slightly on parchment paper, then twist the peels around rolled parchment "cylinders" and let the peels dry (take care not to burn them) in a 225-degree Fahrenheit (107-degree Celsius) oven for 30 minutes or until dry. 

Pro Tips: Trim the peels with scissors to create clean edges. We wrapped metal straws with parchment paper and twisted the ends to secure, then wrapped the syrup peels around them to create "twists" to use for garnishing sorbet and cocktail. Pour the remaining orange simple syrup in a jar and refrigerate and use it to sweeten tea or use in other cocktail or culinary recipes. 

Until next time, saluti and mangia bene!

About Ninety Plus Cellars 

"In 2009, 90+ Cellars founder Kevin Mehra set out on a mission to make the world's best wines more affordable and accessible to all. His idea was built on the understanding that many wineries around the globe -- even the most highly acclaimed ones -- consistently produce more wine than they can sell under their own top labels. This was especially true at the time due to the economic recession. Kevin brought on Wine Director Brett Vankoski, and together they started to seek out wineries that had a history of high (90+ point) ratings. They gave these wineries the opportunity to sell more wine, while in turn, giving wine lovers access to these acclaimed wines at better prices. The only caveat was that 90+ Cellars couldn't divulge the names of the wineries and vineyards. The concept worked, and our label started to take off.

Over the years, we have developed relationships with hundreds of amazing wineries all over the world. These partnerships allow us to offer a highly selective, global collection of wines we know you'll love; from everyday classics to more premium selections. And we never stop searching for new wines, always striving to make it easy for people to explore, discover and fall in love with great wine." 

Ninety Plus Cellars Prosecco Brut, DOC is imported by Latitude Beverage Company, Boston, Massachusetts. 

For more information and to purchase Ninety Plus Cellars Prosecco Brut, DOC please visit the website: www.ninetypluscellars.com. 

Social media:
Facebook: www.facebook.com/ninetypluscellars
Instagram: www.Instagram.com/90pluscellars 

Ninety Plus Wine Cellars   

Latitude Beverage Company
300 Washington Street, Suite 451
Newton, Massachusetts 02458
Telephone: +1-617-396-8220
Website: 
https://www.ninetypluscellars.com/
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