Although prosecco is often enjoyed as an aperitif, it’s also extremely versatile when it comes to food. We’d suggest pairing the sweeter “off-dry” and “dry” styles with the likes of afternoon tea and fruity desserts. Dry “brut” prosecco is better with canapés, antipasti, sushi and seafood. How we test prosecco Off-dry, dry, extra dry, brut and extra brut are terms referring to the sweetness of the wine, with off-dry confusingly being the sweetest, and extra brut the driest. Moscato, Pinot Grigio, Marzemino, Chardonnay, Merlot, Cabernet Sauvignon, Pinot Nero and Sauvignon Blanc are some of the common varietals used for creating Sacchetto wines.

With your other hand, untwirl the cage fastening. Uncover your thumb, lift off the cage and replace your thumb over the cork. Coeliacs and vegans, rejoice! All sparkling wines, including prosecco and champagne, are naturally gluten-free and the majority are vegan depending on filtering processes, so you can fill up your flute guilt-free. What is the best prosecco for 2021? Made from the green glera grape, prosecco is produced using what's known as the Charmat-Martinotti method, in which the pressed grape juice is fermented not once but twice, in large stainless-steel tanks. The second fermentation process is when the liqueur de tirage (that's yeast and sugar to you and us) is added to maintain the CO2 levels that give the prosecco its signature fizzy finish. What's the difference between prosecco and sparkling wine? Not all wine is created equal. While a prosecco connoisseur might suggest there are numerous differences between prosecco and sparkling wine, the two most important are location and grapes. Prosecco is made in a specific manner with the skinned glera grape in northeastern Italy, whereas sparkling wine is more general, encompassing any wine that's given bubbles – or been in the vicinity of someone with a SodaStream and more than a healthy helping of curiosity.

How is prosecco made?

From here on in, keep the bottle pointed away from yourself and anyone present, especially people's faces – about a 45 degree angle is good.

Today, Sisito’s son and his grandchildren, controlling the family’s beautiful wine estate, Prapian Estate, located right in the middle of the DOCG Valdobbiadene Prosecco region in Veneto. The Prosecco region is always known to be quite complex, when compared to other wine-growing regions in the world. It is a well-protected place, and the vineyards here unique, indeed! This is because the region is characterised by special microclimatic conditions, its proximity to the sea, the excellence of terroirs and the vicinity of the mountains. When opening a bottle of prosecco, remember it will behave far better and more predictably if it has been left to sit and chill for a few hours. Warmth and/or rough handling both make for an explosive cork situation, meaning more mess and waste. Fizz should go into glasses, not onto ceilings. You’ll find the letters DOC (designation of controlled origin) and DOCG (designation of controlled origin guaranteed) on the bottle. The latter classification is more stringent and therefore means higher quality, with a higher price tag to match. But as our taste test reveals, there are some great value DOC proseccos to be discovered, too. How to serve proseccoProsecco is best served chilled (between 6-8C). Like all sparkling wine, it should be drunk soon after opening to enjoy the bubbles at their best. And these inexpensive prosecco glasses are the perfect vessel. Prosecco food pairings Veneto, in Italy, is one of the ancient and culture-rich places you have to visit if you want the taste of authentic Italian wine. Sacchetto, based out of Veneto, was established during the start of the 19th century. Sisito Sacchetto set up this label after World War 1, and by the 1950s and 60s, his company started gaining immense popularity, thanks to Sisito’s technical knowledge about winemaking. If you can feel the cork pushing to leave the bottle already, get a glass ready. Otherwise, with the bottle gripped in one hand, slowly pull up the cork with the other. It may be quite stiff at first – if so, alternate pulling and twisting motions – but as you go you'll start to feel the pressure from within helping you out.