WINE OF THE WEEK-BAREFOOT BUBBLY PROSECCO DOC MADE IN ITALY $10.99

The Perfect Summer Time Bubbly That Goes With Everything

by Dwight Casimere

 Jen Wall with Barefoot Bubbly

 Barefoot Prosecco COC

 Antoine's Signature Crab Stuffed Pomapano and (below) its famous Baked Alaska

If I were going to settle on a single sparkling wine for summer fun, it might by Barefoot Bubbly Prosecco DOC-$10.99. Made in Italy in the Veneto, where Prosecco is traditionally produced, the sparkling wine is made with 100% Glera grapes, the original Prosecco grape mandated by local Italian law. If you're wondering if you're getting the real thing, both the facts and a taste evaluation guarantee that you are. First of all, the Italians and, in fact, most European countries are a lot more strict on winemaking than their counterparts in the U.S. Process's grape content and production methods are strictly regulated, so, even the most obscure, small production brand is required to have the same high standards as a larger, more well known house.

Enter Barefoot Bubbly Prosecco, which is owned by E&J Gallo. The company went to Italy with the idea of a making a premium Prosecco that was both affordable and had its own individualistic style. "We tasted over a hundred of the sparkling wines from the region and came away with pretty much the same impression...they all taste the same.We wanted to created something that was uniquely Barefoot and which gave our drinkers a totally different experience.," said Jennifer Wall, Barefoot Vice President and the brands long-time award-winning winemaker.

Barefoot is the most consumed wine of any in the American market. There's probably a good reason why. The brand delivers a consistently good tasting product at an affordable price. Let's go over the specifics of Barefoot Prosecco.

The wine is exactly what a Prosecco should be, with some added dimensions, There's some delightful summertime tastes of Meyer lemons, ripe grapefruit, Golden Apples and Asian Pear that make it perfect with seafood. Jen spoiled this wine writer by taking him to Antoines in New Orleans' French Quarter for some butter-soaked Pompano, their signature dish, smothered in crab and fresh lemon juice. It could not have been a more delightful taste combination.

The sparkling wine is also versatile. You can serve it alone or with appetizers and salads for an aperitif or first course, and carry it right on through a deliciously fresh and light summertime meal and on through dessert.

Antoine's rolled out their signature Baked Alaska, a creamy concoction of angle food cake, whipped cream and soft ice cream. So New Orleans and so delicious! Smothered in  rich chocolate sauce, it was the ultimate match with creamy Barefoot Prosecco DOC!

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