Today we were at the Vancouver Club to learn more about Prosecco Bottega, with winery owner Sandro Bottega in attendance to speak on the topic himself.
Held in one of the private rooms, past the purple curtain of the member’s lounge. The event space was divided between two long tables. One set up for tasting and the other to be seated at for dinner.
Despite the handsome collection of Bottega bubbles on ice, we would not get a chance to taste until after our hour long presentation. We heard from the man himself on the origins of Bottega the brand, as a family run business across four generations.
There was visible pride when Sandro regaled us on how everything is done in house and the only thing they need to outsource is goods like sugar cane. As a sustainable company, everything is recycled. Their labels are actually made from plastic reclaimed from the oceans.
They currently have 10 different products, including a moscato their way, adapted for the modern times; and soon to be whisky. Their portfolio includes different sparkling wines at different levels and price points, reflective varying qualities, for different people and different taste. Design to be gifted in their distinguished bottles, it sounds like their goal was to be everything for everyone with the model that more is most.
Sandro’s overarching goal for today was to showcase that Prosecco deserves a better position on the market, shaking off its more casual reputation. And how their production of it is different from all others. Between the grapes they cultivate from their five family of terroirs, each strong against disease; to the machinery they use to extract all its tannis.
We tasted our way through four different vintages to show how long you can cellar your sparking. Then furthered this by identifying their different taste profiles for different food pairings.
Our first bottle was the Bottega Gold Cru Prosecco, DOC Extra Brut. Aged for 4 months we identified its long creamy texture with notes of white flower. I got a clear soda breeziness, similar to 7-up. This would pair well with sushi or sashimi, even shiso herbal notes to contrast with the fizzy bubbles.
Taster number two was the Bottega Gold Cru with 6 months of fermentation and a lower acidity as an outcome. I got strong notes of apple on the nose with a shadow of peach. This reminded me of apple cider.
The Bottega Extra Brut was aged for 9 months and notable with a complex blueberry note.
Bottega Gold Diamond Prosecco, DOC, Extra Brut was given extra glitz with a swoosh of crystals. I got a nuttier, vanilla and butter flavour with this one.
The Bottega Stardust Black Prosecco, DOC, Extra Brut 2021 was a stunning bottle, encrusted in black crystals for a textured shine of black on dark. I got even more richer flavour of nuts from this. A robust walnut character. It lost most of its traditional flavour and bubbles, but gained warmth and savoury characteristics, while still coming across as fresh.
The same sparkle, but in gold on gold is the Bottega Stardust Gold, Prosecco, DOC, extra brut. Every inch of this bottle is fully encrusted in gold crystals. This sparkling was more complex and higher in intensity than all the others. Light in mouth with an encompassing dryness. This took us back to a classic fruity sparkling with white peach, apricot, and lemon rind.
As we sipped on the above, The Vancouver Club staff brought around passed canapés. A one bite crab cakes, beef tartare on a wonton crisps; and skewers of halloumi, watermelon, with mint.
And as we moved from tasting table to dinner table we were given a glass of Bottega Prosecco, the second best seller after Bottega Gold.
Our three course dinner started with the Bottega Valdobbiadene Prosecco superiore DOCG. The creamy and toasty flavour of the wine with its tart peach paired well with the sugars and fruit of our first course. Burrata with grilled stone fruit, mint, rye crumb, and balsamic.
Next was Octopus served with piquillo pepper, almonds, and frisee; all dressed in a charred lemon vinaigrette. With it we had a glass of Bottega Gold. This was a not too sweet sparking with little impression, as to not take away from the plate. It did add some fruitiness that contrasted well the hints of spice, charring, and citrus in the appetizer.
The floral and tart cherry Bottega Rose Gold was paired with the Halibut Cheek citrus risotto and asparagus. Both were served at the perfect temperature. This was garlicky plate and the wine helped to cut into the otherwise heaviness of it with freshness.
For dessert we had their Moscato Bottega with orange for a more dessert-y drink. Despite its higher acidity, it was still sweeter than the Lemon Tart with torched meringue and raspberries. The sweetness of the fresh orange slice helped to bring out the aromatics in this. Described as one of the few wines that you can enjoy on the rocks as an apertif. Ideal to accompany cheese, seafood, or a salad.
In short, this was a great way to try majority of their portfolio in a causal and informative setting.
The Vancouver Club
915 W Hastings St, Vancouver, BC V6C 1C6
vancouverclub.ca
