As the end of the year rolls around, scores of writers post their recommendations for sparkling wine for your New Year’s Eve.
We were thrilled to learn that Meg Houston Maker, author of the popular wine blog Maker’s Table and contributor to some of our favorite wine blogs and online magazines, included our Colfòndo in her round-up of her top picks of wines that “don’t fit neatly into stereotypes.”
This wine “blooms open,” she writes. “It’s proteinaceous at first, later more citrusy, with a strong vein of earth, like clay and wet stones. Its strident cleansing acidity is accentuated by a fizzy mousse, but mostly it’s crunchy, with minerals and salt and almond-extract bitterness (which is adorable). The finishing hit of yeasty lees adds textural, savory abundance. Not your fairy godmother’s Prosecco.”
You may remember that we published a post here a few weeks ago about the different ways to write col fondo. The post was inspired by a query from Meg that she crowd-sourced on her Facebook and Twitter.
We write it colfòndo because we like the way that it scans on the label of the bottle.
We add the accent grave on the stressed syllable not because we don’t think that people don’t know how to pronounce colfondo. But rather because we like the way it looks.
Whether you write it col fondo or colfondo (or colfòndo), the designation refers to the fact that this is bottle-fermented Prosecco that has not been disgorged. In other words, the sediment (fondo) is still in the bottle (col fondo or colfondo means “with its sediment”).
Some people like to store the bottle upright so that the sediment gathers on the bottom. This makes it easier to decant when you serve it.
Others like to gently turn the bottle upside down to mix the sediment in the wine, making it cloudy and giving it a more salty character and crunchy texture.
However you serve it, it’s delicious!
Happy new year, everyone!