Prosecco, 10% alcohol Calories

Prosecco comes in several sweetness levels, from Brut to Dry. The label can be confusing: Extra Dry is usually sweeter than Brut, while Dry is sweeter still, so check the style name if you prefer a less sweet glass.

Prosecco is Italian, while Champagne comes from France’s Champagne region. Prosecco is usually made with a second fermentation in tanks; Champagne undergoes its second fermentation in the bottle, creating a different texture and flavor.

Serve Prosecco well chilled in a sparkling-wine glass or a slightly wider white-wine glass. Pour gently to preserve its bubbles; a wider glass can make its fruity aromas easier to notice.

Keep opened Prosecco refrigerated and tightly sealed with a sparkling-wine stopper. It is best within a day or two, as the bubbles fade quickly after opening and the wine gradually loses its fresh character.

Yes, Prosecco can lose its freshness and become flat or stale, especially after opening. Store an unopened bottle in a cool, dark place and drink it while it is still fresh rather than keeping it for long-term aging.

Prosecco is made primarily from Glera grapes, though permitted versions can include small amounts of other grape varieties. Glera gives the wine much of its familiar light, floral and fruity profile.

Yes, Prosecco works well in a Mimosa with orange juice. Pour the chilled Prosecco slowly into the juice just before serving to keep more of its bubbles; it also makes a fruity Bellini with peach purée.

Prosecco pairs well with seafood, olives, mild cheeses and salty appetizers. Its acidity and bubbles cut through rich or fried foods, while sweeter styles can complement fruit-based desserts.

Yes, you can use Prosecco in dishes such as risotto, pan sauces or fruit desserts. Cooking removes its bubbles, so use it for its fruity flavor rather than expecting the finished dish to remain sparkling.