HAND MADE PRODUCTS FOR YOUR HOME
The recommended temperature to serve Prosecco at is 6-10 degrees.
it is best to store Prosecco at abut 13 degrees, in a dark place to avoid being damaged by light and heat.
Always smell the glass before pour wine in it. If you’ve not used the glass for a while it may have picked up a stale odour which will then impair the taste of your wine. Particularly, if you’ve stored (or just received them) in cardboard boxes.
Glasses that haven’t been used for a while may trap stale air at the base. Wave the glass back and forth before using to clear any stale air – just be careful not to smash the glass in the process or cause anyone an injury!
To help to keep your fizz chilled, chill the glasses in the fridge.
Twist the bottle, not the cork. This is the professional way to open a bottle of fizz. And without a 'pop'. You should experience a quiet 'puh'. This is so not to disturb other guests in a restaurant.
When bubbles disappear quickly, most of us would blame the quality of the wine. In fact, this is one of the least likely explanations.
The most likely explantion is down to the glass. The bubbles are only allowed to form due to characteristsc of the glass.
The Prosecco may be a Frizzante (lighly sparkling) rather than Spumante (fully sparkling)
Detergent kills bubbles. Rinse, rinse and rinse again your glasses to remove all traces of soap.
Do not use fabric softener on your drying/polishing clothes. It will kill your bubbles. The softener on the cloth transfers to your glasses leaving a damaging surface which disperses the bubbles. Read our blog to see how we found this out!
Bubbles are formed from tiny imperfections in the glass. Whether this is a spec of dust or an etch in the glass. Intentional imperfectations are given to sparking wines glasses for this reason. It's called a nucleation point.
If a glass was completely clean of imperfections, there would be no bubbles what so ever.