Italian is such an expressive language. It teases the tongue like a chilled glass of prosecco. It is frizzante (lightly sparkling), although we prefer to translate it by the words of the immortal Don Ho — tiny bubbles. On a
Italian is such an expressive language. It teases the tongue like a chilled glass of prosecco.
It is frizzante (lightly sparkling), although we prefer to translate it by the words of the immortal Don Ho — tiny bubbles.
On a muggy winter evening — doesn’t clima caldo e appicciocoso sound so much better? — when the thought of a sturdy red chianti seems a bit too bold for the weather, we like to order a glass of Mionetto Prosecco Gold Label at Kaua‘i Pasta in Lihu‘e. They also have a restaurant in Kapa‘a.
“Prosecco makes a great aperitif to get the appetite going,” says general manager (direttore generale) Adam Dooley when he brings us two glasses.
Light, but surprisingly intense, with subtle notes of crisp golden apple and a dry finish. Adam? No, the vino. Adam’s more like a glass of sangiovese, earthy, with the promise of a long finish. But we digress.
Prosecco (pro-seh-ko) is a sparkling dry white wine from Italy, often called Italian Champagne. Think of it as a slightly irreverent, less bubbly teenage Champagne — sassy on the palate.
It is perfect (perfetto) in a chilled Bellini with white peach juice or a Mimosa with fresh-squeezed orange juice.
For a wedding or a weekend party by the beach, it is comparatively cheap. Did we say cheap? Forgive us. Surprisingly affordable or, better, well-priced. At Kaua‘i Pasta, a glass is $7.
Mionetto is the Italian vintner who is credited with making prosecco increasingly popular in the United States during the past decade.
When you order a glass, you can also practice your Italian.
“Sir,” we say to summon a waiter. We like to use the word sir. We show the utmost respect for a profession that is really an art, a craft, because one has such devilishly subtle ways to disrespect you when you don’t. Think about it.
“Sir, do you have a prosecco grown in the vineyards of Valdobbiadene and Conegliano from the gentle hillsides of Veneto north of Treviso? You do? Grazie. Molto buona.”
Prosecco pairs well with richly adorned salads, antipasto, pasta with a white sauce or, for that matter, Adam.
Call 245-2227 for directions to Kaua‘i Pasta in Lihu‘e and 822-7447 for directions to Kaua‘i Pasta in Kapa‘a.
