Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

straw-yellow color, delicate aroma of green apples and white flowers. notes of pear, apple, and citrus

Chill the bottle: Refrigerate the Prosecco for at least 3–4 hours before serving, or place in an ice bucket filled with ice and water for 20–30 minutes to reach 6–8°C (43–46°F). Chilling enhances the perception of citrus and green apple notes.

Choose glassware: Use a flute to preserve bubbles and showcase aroma, or a white wine glass to concentrate floral and fruit aromas. Ensure glasses are clean and free of detergent residue.

Open the bottle carefully: Keep the bottle at a 45° angle, hold the cork, and slowly twist the bottle (not the cork). Gently ease the cork out with a soft pop to retain effervescence and prevent spillage.

Pouring: Pour about 1/3 full (≈120–150 ml) per serving to preserve bubbles and allow aromas to develop. Pour gently down the side of the glass to minimize excessive foaming.

Thinly slice the green apple and pear crosswise into half-moons, removing core. Keep slices very thin so they won’t weigh down the glass or overpower the wine.

Prepare garnishes

Citrus twist: Cut thin strips of lemon peel and twist them over the glass to release essential oils, then drop the twist into the glass or rest it on the rim.

Edible flowers: Rinse petals gently and pat dry. Add 1 petal per glass to float on the wine surface; this accentuates the wine’s white-flower aroma without changing flavor.

Garnish placement: If using fruit, rest a thin apple or pear slice on the rim or float it briefly in the wine for presentation. Remove fruit after a minute if you want to avoid changing taste profile significantly.

Oysters/shellfish: Serve chilled on a bed of crushed ice with lemon wedges and a light mignonette. The wine’s acidity and citrus notes complement briny shellfish.

Seafood crudo/ceviche: Dress thinly sliced fish with a light citrus vinaigrette. The Prosecco’s green apple and pear notes pair well with delicate raw seafood flavors.

Cheese & charcuterie: Arrange soft cheeses, prosciutto, and crispy crostini on a board. The wine’s bubbles and fruitiness cut through fat and enhance creaminess.

Serving timing: Serve small bites just after pouring the Prosecco so guests can enjoy the wine fresh with the food.

TorreSella Prosecco (Italy, Veneto)

Wine glasses (flute or white wine glass)

Ice bucket

Green apple slices

Pear slices

Thin lemon (or citrus) twist

Edible white flower petals (e.g., violets or elderflower petals)

Fresh oysters or shellfish

Light seafood crudo or ceviche

Soft cheeses (e.g., ricotta, burrata)

Prosciutto or thinly sliced cured ham

Light, crispy crostini

TORRESELLA, PROSECCO, VENETO ITALY

Make TORRESELLA, PROSECCO, VENETO ITALY Recipe in just 25m. straw-yellow color, delicate aroma of green apples and white flowers. notes of pear, apple, and citrus

TORRESELLA, PROSECCO, VENETO ITALY

Descriptors

Tasting Notes

Food Pairings

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