tag:blogger.com,1999:blog-5490717562530500796.post8746296394324635375..comments2010-02-18T19:49:26.470-06:00Nancy Yoshttp://www.blogger.com/profile/04851990325188858710noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5490717562530500796.post-7890337031435379662010-02-18T19:49:26.470-06:002010-02-18T19:49:26.470-06:00Very true, extra dry is a tad sweeter than brut; the store now has in stock a <i>grand brut</i> champagne, which is I believe the driest of the dry, from Perrier Jouet -- which no customer has dared to buy yet.Nancy Yoshttp://www.blogger.com/profile/04851990325188858710noreply@blogger.comtag:blogger.com,1999:blog-5490717562530500796.post-949478596916438212010-02-17T09:08:27.242-06:002010-02-17T09:08:27.242-06:00Extra dry is actually a level sweeter then dry. This wine in particular (who belong to the huge Gallo Family&#39;s portfolio) has a 1.7% residual sugar vs. the general &lt;1.3% of the dry Proseccos. If you like this style I would recommend to try the Bele Casel and Clara C.<br />Ciao, NicoB8winehttp://www.blogger.com/profile/06206716991908345992noreply@blogger.comtag:blogger.com,1999:blog-5490717562530500796.post-22674465449661143612009-10-05T11:18:13.502-05:002009-10-05T11:18:13.502-05:00It is true that those of us in the wine business tend to love what we do more than most. Each new vintage offers new discoveries. <br /><br />Prosecco, especially dry ones do loose their aromatics quickly but they are typically great values compared to most good sparkling wines.<br /><br />Cheers!<br />RogerThe Buddhist Conservativehttp://www.blogger.com/profile/17781493637726411401noreply@blogger.com