por wine house

Wine - Whiskey - Beer - Tapas - Restaurant

Monday: 4:00pm to 10:00pm

Tuesday: 4:00pm to 10:00pm

Wednesday: 4:00pm to 10:00pm

Thursday: 4:00pm to 10:00pm

Friday: 4:00pm to 12:00am

Saturday: 4:00pm to 12:00am

Sunday: 4:00pm to 10:00pm

/pôr/ wine house has filled a nitch in Louisville that so desperately needed to be filled by providing an environment in which you can enjoy a glass of wine and feel like you have been transported to another place. Our wine house is situated just steps off main street, but somehow feel miles away from the bustle of cars and people. Often times our customers will tell us that they feel like it reminds them of a place they visited while on vacation in Europe, and that is what we enjoy most; that people feel like they are on vacation while dinning at /pôr/ wine house. What's more, we have an exceptional offering of wines on tap, with 14 different wines by the glass to choice from, we have something for everyone. /pôr/ wine house also prides itself on always having at least one Sommelier on staff to help develop our wine list, as well as guide our guest thought their wine drinking experience. All told, /pôr/ wine house is as unique as Louisville, CO itself, and will continue to delight those that wonder down our little brick path. 

Glera (Prosecco) Wine

Glera is a long-standing synonym of northern Italy's Prosecco grape, and the name by which it is now officially known. This green-skinned variety has been grown for hundreds of years in the Veneto and Friuli regions, most famously to produce sparkling Prosecco wines.

The Prosecco-Glera name change happened in 2009, when Prosecco di Conegliano-Valdobbiadene was promoted to full DOCG status (the highest level of Italian wine quality). In light of this promotion, it was decided that the name Prosecco should be reserved exclusively for wines covered by Italy's official Prosecco appellation titles, and should not be used for the grape variety. The European Union ratified this, effectively making it illegal for wine producers anywhere outside northeastern Italy to label their wines as "Prosecco". There are striking similarities between this story and that of Tocai Friulano and Tokay Pinot Gris.

Glera (Prosecco) Grapes

Glera (Prosecco) Grapes

To complicate Glera/Prosecco matters further, the Glera/Prosecco variety is in fact several varieties, rather than a single one. Although some authorities claim there are tens of sub-varieties and biotypes, in practice these are boiled down into three key forms: Prosecco Lungo, Prosecco Tondo and Prosecco Nostrano (replace "Prosecco" with "Glera" as appropriate). And just when you thought it couldn't get any more complex, in the Colli Euganei, the variety/varieties go by their local synonym Serprina.

The origins of these varieties are as unclear and controversial as their various names. The most obvious and easily believed story is that Prosecco originated in the town of Prosecco, located near Italian-Slovenian border.

Italian wine produced from Glera is almost always either frizzante (fizzy) or spumante (fully sparkling). A few still wines are also made from Glera, but on nowhere near the same scale as the sparkling wines that are so widely exported around the globe. The worldwide popularity of Prosecco has resulted in many imitations of the style – one of the key reasons that the Italian authorities sought international legal protection for the name "Prosecco" back in 2009.

Glera is a highly productive grape that ripens late in the season. It has high acidity and a fairly neutral palate, making it ideal for sparkling wine production. Glera’s aromatic profile is characterized by white peaches, with an occasional soapy note. The wine is light-bodied and low in alcohol (8.5% is the minimum permitted ABV for Prosecco wines), suggesting it as a refreshing summer beverage or as an aperitif.

Outside Italy, Glera is grown in Slovenia and Australia, in particular the King Valley.

Synonyms include: Serprina, Prosecco Bianco, Proseko Sciprina.

Food matches include:
Europe: Air-cured beef salad (insalata di bresaola); linguine with sage and butter; panettone
Asia: Yellow rice (nasi kuning); lychees in coconut milk
Americas: Waldorf salad; smoked salmon crostini
Australasia/Oceania: Lime sorbet
Africa/Middle East: Assorted stuffed and baked pastries (börek)

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