Brunch cocktails often use Prosecco as an ingredient. Shouldn’t the quality of the wine be as high as the other things that go into the drink?
Americans love brunch cocktails. And most — or at least a lot of them — have Prosecco as an ingredient.
The Bellini, the classic from Harry’s Bar in Venice is arguably the most famous one with Italian origins.
But think also of the Mimosa, which is probably the most widely found across the United States. Contemplate how much Prosecco is used to make Mimosas every Sunday in America. That’s a whole lot of Prosecco.
But say you’re using freshly squeezed orange juice for your Mimosa. And say those oranges come from an organic farm where no chemicals are used to grow them.
Would you use anything less than an organically farmed Prosecco to spike that juice? To use a conventionally farmed Prosecco, you would negate the work of those organic orange farmers and you would counter the wholesomeness of the drink.
There’s also a lot worth saying about the flavor profile of the wine.
A lot of commercially produced Prosecco can taste of “banana candy,” a classic descriptor used by wine professionals in the U.S. today to describe Prosecco that has been fermented with certain cultured yeasts, so-called “yeasted” wine. Apple is another common descriptor.
Classically produced Prosecco should taste like Glera grapes vinified. In other words, “real” Prosecco should taste like slightly bitter citrus and should have healthy acidity.
Try them side-by-side: A brunch cocktail made with sweet-leaning commercial Prosecco and the same recipe executed with a “banana candy” Prosecco. The flavors of the juiced citrus will work in a very different way with the two types.
In our humble opinion, Bellinis and Mimosas and even Aperol and Campari Spritzes will taste a lot better with classically vinified Prosecco that delivers the true flavors of the Glera grape.