Prosecco Recipe
Recipe information
Make Prosecco in just 20m. guiliano Rosati, Veneto, Italy, NV
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Ingredients
Bottle
Serving
Chilling
Chilling
1. Quick chill
If the bottle is not already well chilled, place bottle in an ice bath: fill a bucket or large bowl with ice and cold water, submerge the bottle, and chill 10–15 minutes until the bottle registers about 45°F (7°C) or feels very cold to the touch.
2. Refrigerator chill
Alternatively, place the bottle upright in the refrigerator for at least 2 hours before serving to reach proper temperature.
Opening
3. Prepare the bottle
With the bottle chilled, remove foil from the neck and loosen the wire cage while keeping your thumb over the cork to prevent it from popping unexpectedly.
4. Open safely
Hold the bottle at a 45° angle away from people and break the cage. Keep one hand over the cork, grip the cork and gently twist the bottle (not the cork) until the cork eases out with a quiet sigh rather than a loud pop. Wipe the rim with a clean cloth.
Pouring & Serving
5. Select glassware
Use a chilled champagne flute or a white wine glass. If desired, rinse briefly with cold water and pour out to further chill the glass.
6. Pour
Hold the glass at a slight angle and pour the Prosecco gently down the side to preserve bubbles. Fill each flute about two-thirds full (approximately 4–5 oz / 120–150 ml per glass).
7. Garnish & present
If using, add a lemon twist on a cocktail pick or a small fresh berry to the rim or into the glass. Serve immediately so the Prosecco retains its effervescence.
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