Prosecco has become one of the most fashionable wines in the last 5 years, served pure or in a cocktail. It’s the classy alternative to beer, easier to drink than regular wine, and more casual and affordable than Champagne. Which is what all Italian cuisine is about.
What is Prosecco?
Prosecco is a controlled designation of origin for a wine made in Northern Italy. It is famous for its sparkling version, but not all of them are sparkling. It is made from Glera grapes, which is mostly grown for that particular wine.
How to drink Prosecco?
Prosecco is the drink of choice for sundowners. The perfect choice for a romantic dinner, with friends or to start a barbecue party. It adapts to every situation. This is an all-terrain drink. It will also go nicely with dessert, at brunch time with scones, scrambled eggs and bacon.
Best prosecco cocktails
This is the perfect wine to make simple cocktails with no special tools needed. These are our top pics:
The famous Bellini, known for being The Champagne Cocktail, was created in 1948 at Harry’s bar in Venice using Prosecco. It’s not only a cheaper version of the Bellini, it is the original one.
2 ounces of peach puree
4 ounces of Prosecco
The Aperol Spritz has become somewhat of a classic over the last 5 years, as everyone loves the bitter touch.
1/3 Aperol or Campari
A dash of sparkling water
Similar to the Bellini but made with fresh raspberries.
Prosecco wine pairings
Air-dried ham, such as Parma ham
Cheese puff sticks
Mild cheeses, including Fontina
Fruit based desserts
How is Prosecco made?
Prosecco is made using the tank method of production. Bubbles in sparkling wine are carbon dioxide produced during a second fermentation of the wine. The first fermentation which happens for any wine turns the grape sugar into alcohol. Yeast and sugar are added to the wine to start this second fermentation in a pressure resistant tank. The wine is then filtered, and receives a last wine and sugar mix before bottling. Pressure in the bottle is about half that of a Champagne’s pressure. This reduction in pressure results in larger bubbles.
This process is different from the traditional method used (to make Champagne for example) which makes Prosecco more affordable.