A glass of fizz: the choice drop for a summer of celebrations, ceremonies and soirees. While traditionally that’s meant a flute or two of Champagne, in recent years there’s been a new bubbly on the block – prosecco.
In Australia, prosecco is booming, with a 53 per cent increase in consumption over the past year. It’s a pattern that’s reflected worldwide, with the new-generation wine having now overtaken Champagne as the most popular fizz on the market. Aside from being a key component of every summer reveller’s favourite refresher, the Aperol spritz, prosecco’s ascendancy is also due to the quality of the wine that’s being produced in Australia. Local winemakers are beginning to rival those from the north-eastern Italian region of Veneto, home of prosecco.
It’s a sharp rise for a grape that hadn’t even been established in Australia as little as 20 years ago, before Italian-born Otto Dal Zotto planted prosecco grapes – also commonly known as glera – at his vineyard in 2000. His family’s label, Dal Zotto, is one of several based in Victoria’s lush King Valley to be lauded for the quality of its sparkling wines; nearby Pizzini is another. But while a multitude of factors go into developing prosecco, when serving this brilliant bubbly, it’s all about presentation.
Arc offers a range of glassware that will put the fizz into any occasion, with flutes that help to preserve the bubbles for longer and deliver the aroma straight to the nose, thanks to their sleek build. These glasses will prove ideal whether you’re catering for a large wedding or hosting a small shindig, with a selection of different shapes and sizes available. Anyone for a top-up?
Prosecco makes the perfect base for a range of sophisticated party cocktails. Flair asked a top mixologist for their favourite recipes
MIMOSA: This popular brunch cocktail is believed to have been invented circa 1925 in the Ritz Hotel, Paris.
• 75ml (one part) prosecco • 75ml (one part) orange juice
Ensure both ingredients are well chilled, then mix into the glass. Serve cold.
OLD CUBAN: Similar to a Mojito, the Old Cuban was invented by Audrey Saunders, proprietor of the Pegu Club in New York.
• 20ml fresh lime juice • 30ml sugar syrup • 40ml rum • 6 fresh mint leaves
• 2 dashes of Angostura bitters • 60ml prosecco
Add lime juice, syrup and rum into a cocktail shaker. Lightly bruise mint leaves and add to mixture with bitters. Shake vigorously then sieve into a glass. Top up with prosecco.
FRENCH 75: Created in 1915 at the New York Bar in Paris, this cocktail was said to have such a kick that it took its name from the French 75mm field gun.
• 30ml gin • 2 dashes sugar syrup • 15ml lemon juice • 60ml prosecco
Combine gin, syrup and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with prosecco. Stir gently.
BELLINI:
An Italian classic, the Bellini’s original recipe was invented by the founder of Venice’s Harry’s Bar in the 1930s.
• 100ml (2 parts) prosecco • 50ml (1 part) fresh peach puree
Pour peach puree into chilled flute and slowly add prosecco. Stir gently.
