Prosecco

Prosecco is a fresh, sparkling white from northeastern Italy, made mainly from the Glera grape. Expect green apple, pear and citrus with white flowers and peach, wrapped in lively bubbles. Light, fruity and incredibly easy to drink, it’s brilliant with canapés, prosciutto, prawns, sushi, pizza, light pasta and brunch dishes.

Taste:

Fresh, fruity and rarely waiting around for a special occasion.

Prosecco is typically light-bodied with flavours of green apple, pear, lemon and white peach, alongside delicate floral aromas.

Most bottles you'll encounter are labelled Brut, Extra Dry or Dry. In a beautifully unhelpful bit of wine terminology, Extra Dry is actually sweeter than Brut, while Dry is sweeter again.

Compared with traditional-method sparkling wines such as Champagne, Prosecco generally puts more emphasis on fresh fruit and flowers than toast or brioche.

It's bright, uncomplicated and dangerously good at turning "one quick glass" into plans.

Food Pairings:

Prosecco's bubbles and freshness make it brilliant with lighter food, salty snacks and sharing plates.

For seafood, try prawns, calamari, crab, smoked salmon or sushi. Tempura prawns and fried calamari work particularly well, with the bubbles cutting through the richness.

Italian food is naturally safe territory. Pair it with prosciutto, salami, antipasti, bruschetta or a charcuterie board.

Pizza works brilliantly too, particularly Margherita, prosciutto, vegetable or seafood pizza.

For pasta, try pesto pasta, seafood pasta, prawn linguine or lighter creamy pasta dishes.

Prosecco is also a great brunch wine, working well with smoked salmon, eggs, pastries and fresh fruit.

For cheese, try mozzarella, Brie, goat's cheese or other mild, creamy styles.

Similar Wines:

If you enjoy Prosecco, Cava is a great next move for Spanish sparkling wine with more yeasty, savoury complexity.

Crémant offers traditional-method French bubbles from outside Champagne, while Franciacorta takes Italian sparkling wine in a richer, more complex direction.

For something sweeter and more aromatic, Moscato d’Asti brings peach, flowers and gentle bubbles.

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More About Prosecco:

Prosecco comes from northeastern Italy, primarily across Veneto and Friuli-Venezia Giulia, and is made mainly from the Glera grape.

Most Prosecco gets its bubbles through the tank method, where the second fermentation happens in a pressurised tank rather than inside individual bottles. This helps preserve the grape's fresh, fruity and floral character.

You'll see both Prosecco DOC and the more geographically specific Conegliano Valdobbiadene Prosecco Superiore DOCG, among other classifications.

And Prosecco is the name of the protected wine, not the grape. The grape is Glera.

Because apparently "I'll have a glass of Glera" wasn't going to shift enough bottles.