Sparkling Wines Recipe

1. Chill and prepare

Place the bottle of Prosecco Brut in an ice bucket filled with ice and cold water for 20–30 minutes, or refrigerate upright for at least 3 hours before serving. Chill 6 flutes or glasses in the refrigerator for 15–30 minutes or place them briefly on ice.

2. Remove the bottle from the ice bucket, wipe dry. Hold the bottle at a 45° angle away from people and furniture. Keep one hand on the cork and the other on the base.

3. Loosen the wire cage by untwisting the tab (usually six half-turns). Keep your thumb on the cork while doing this to prevent it from popping unexpectedly.

4. While holding the cork, slowly twist the bottle (not the cork) to ease the cork out with a quiet sigh. Aim for a gentle release rather than a loud pop to preserve bubbles and avoid spillage.

5. Pour slowly down the side of each chilled flute, filling to about two-thirds full. Pour in stages to allow bubbles to settle: fill each glass a little, then return and top up if needed.

6. Garnish each glass with a lemon twist or a thin green apple slice on the rim, if desired. Serve immediately while effervescence is lively.

7. Chill and prepare

Chill the Prosecco Rosé in an ice bucket with ice and water for 20–30 minutes or refrigerate for at least 3 hours. Chill coupe or flute glasses for 15–30 minutes.

8. Remove the bottle from chill, dry it. With the bottle at a 45° angle, keep your thumb over the cork. Untwist and loosen the wire cage while holding the cork firmly.

9. Gently twist the bottle to ease the cork out slowly to avoid excessive foam and preserve the wine's mousse.

10. Pour the Rosé into chilled glasses, filling about two-thirds. Pause between pours to control foam and maintain a fine bead of bubbles.

11. Drop 1–2 fresh raspberries or a thin strawberry slice into each glass for an attractive garnish and subtle fruit note, if desired. Serve immediately.

12. Chill and prepare

Chill the bottle of Chandon Brut in an ice bucket for 20–30 minutes or refrigerate for several hours. Chill glasses for 15–30 minutes.

13. Dry the bottle and hold at a 45° angle. Loosen the wire cage while keeping your thumb on the cork to control the release.

14. Slowly ease the cork out by twisting the bottle. Aim for a soft release to keep the mousse fine and avoid loss of carbonation.

15. Pour into chilled glasses, filling to about two-thirds. Pour against the inside wall of the glass if you prefer fewer aggressive bubbles.

16. Garnish optionally with an orange twist or thin pear slice on the rim. Serve immediately while the wine is fresh and effervescent.