Celebrate #NationalProseccoDay, with top tips and tasty treats
It’s the most wonderful time of the year… No, we’re not talking about Christmas, we're talking about #NationalProseccoDay
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We love a national day here at FoodTribe. We love that national day even more if it’s bubbly and Italian and delicious. Oh yes, today (August 13) is National Prosecco Day, so it’s time to pop those corks, pour that fizz and say ‘Saluti’.
While Prosecco is generally a wonderful thing, we’ve learnt over the past couple of months that not all Prosecco is created equal. Whether you’re celebrating a birthday, an anniversary, a big event, or, well, just getting through a Thursday (well done to you!), you want your sparkles to shine as much as you do.
Top tips for pouring Prosecco
‘Don’t you just pop and go and pour it into the nearest vessel?’ No, no, no, we’re doing things the Italian way remember. And the Italians take their food and drink very seriously. Quite right too. We’ve been speaking to Marcello Gobbi, brand ambassador and all round fizz expert at Mionetto Prosecco, to get his tips on pouring the perfect glass this National Prosecco Day.
It starts... with a glass
Despite more than half (56%) of consumers using them, glass flutes are not the perfect vessel for Prosecco (shame on us, we’ve been doing this for years). This is because they stop the bouquet (smell/fragrance) of the wine releasing effectively – meaning you don’t get all of the aromas you should. Instead, Prosecco is best served in a tulip style sparkling wine glass. The height and slenderness of the tulip glass stop the bubbles escaping too quickly, and the bulb at the top collects the floral aromas coming from the wine. (We’re off shopping right now)
To fridge, or not to fridge...
If Prosecco is stored in the fridge for too long, the cork can dry out. This causes the liquid to oxidise more quickly, which can change its aroma. So, if you have a few days or weeks to go before serving, store your bottles of bubbly in a cool dry place away from heat and light. This also helps to avoid any explosive cork pops when opening. We know it might look cool to elaborately pop your corks all over the show, but you risk taking someone’s eye out, and more importantly, losing precious Prosecco. Once you’re ready to serve, the ideal temperature to make the most of the flavours is between 6 and 8 degrees. This equates to about seven hours of fridge time – or, if you’re in a rush, pop in an ice bucket for 15 minutes and you’ll still be good to go.
Perfecting the pour
Pouring Prosecco is an art form, and next time you open a bottle, you’re going to nail it. How do you do it? Tilt your glass at a 45-degree angle and slowly pour your Prosecco down the side. This prevents the liquid from reaching the bottom of the glass too quickly and fizzing up. Going slowly is also key: start with a small amount and wait for the bubbles to settle before topping up the rest of the glass to three quarters full. If you want to be extra-prepared, put a drop of Prosecco in each glass ahead of time. When it comes to pouring the rest, it doesn’t fizz as much. If you’ve been at a wedding or a big party and noticed lots of nearly empty glasses and thought the hosts were being a bit tight, this is the real reason why.
Photo by @stefanomalachi (Stefano Malachi)
Mastering the art of aperitivo
To make the most out of your Italian fizz, it’s all about the ambience, so try serving your Prosecco the traditional way. In Italy, Prosecco is served as an aperitive, a way to relax with friends and family before an evening meal. In fact, the art of Aperitivo dates back as far back as 1786 and is typically accompanied by appetisers or ‘aperitivi.’ Just picture warm and balmy summer evenings with traditional crostini and olives – it doesn’t get much better than that. If you can’t get to Italy and it’s raining outside, pop the heating on, close your eyes, play some Italian music and sip away on your delicious Mionetto Prosecco. It’s the next best thing, promise.
Make a night of it with food and Prosecco pairings
Legendary Italian chef Aldo Zilli has been busy coming up with some perfect Prosecco food pairings to enjoy this National Prosecco Day, so you can truly make a day and night of it.
Zilli said, “Although often enjoyed on its own, Prosecco is actually a great accompaniment to food. The delicate flavours mean that it never overpowers a dish, in fact it often amplifies the food thanks to its crispness and acidic notes.
“In Venice, the Proseccheria (where sparkling wine is served) often pair Prosecco with mixed Crostini and Bruschetta and typically create a cocktail with the Prosecco and Aperol.
“I have happy memories from my time in Italy, enjoying Aperitivo in enchanting courtyards. Although I am a chef, I truly believe whether you accompany your Prosecco with delicious olives or whip up a few traditional delicacies, the art of Aperitivo is all in the ambience.”
An Italian feast by Aldo Zilli, perfect to complement Mionetto Prosecco
To start: Try an Antipasto Platter with cured meats such as Prosciutto di Parma or Salami, as well as cheeses like Asiago and Parmesan. The bold flavours are really complemented by Prosecco’s delicate tasting notes.
For main: A glass of fizz is a wonderful match to fish, so here’s one of my favourite recipes. The crisp flavours of Prosecco let the scallops sing.
Dessert: Fruity desserts make a fabulous pairing to Prosecco. The tart, dry notes of the fizz work well with the sweetness of the berries. I love keeping it fresh and simple, such as berries with Italian Mascarpone.
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Comments (6)
If I have Prosecco it doesn’t live long enough for the fridge to be a issue. I tend to save My Prosecco drinking until I can watch strictly on the telly. I don’t know why I just seem to enjoy the drink & the show more when I combine the two 😜
Haha, I mean, Strictly and Prosecco sounds like an ideal combination to be honest...!
You have to be in your best PJ’s to get the full effect. Especially the nearer the Christmas you get
Prosecco makes a great semi frozen pick me up. It won't freeze solid, so works a bit like a daquiri.
This looks quite tasty. I just need to figure out why I get instant headaches when I drink wine. So that I may be able to one day enjoy this Prosecco.
Knowing diddly squat about Prosecco and never drunk any, ever, maybe i should give this a read, with Soliloquy along for the ride. I'm assuming it's made with grapes in a winey sort of way by Italians listening to Mario Lanza, polishing small narrow mustaches. Posh wine with bubbles? Isn't Babby Sham the same sort of thing without the Mario Lanza. gx