How to Store Your Prosecco

There’s nothing quite like celebrating a special occasion or kicking up a delicious Sunday brunch, then opening a chilled, bubbly bottle of Prosecco. If you want to ensure the perfect temperature and fizzy experience, storage makes all the difference. On that note: We’ve provided you with some basics for the proper temperature and positioning for storage, as well as how to protect opened Prosecco for your later enjoyment. If you’re wondering what to do if Prosecco goes flat, don't worry. We've got you covered there, too. So, if you’ve already made a storage mistake, there’s no reason to call it a loss, because we've even provided a couple of incredible recipes with flat Prosecco as a key ingredient. So drink up, now or later, while the bubbles are abundant. And when that time has passed, you can whip up a couple of delicious dishes that you’re just going to love.

The Best Way to Store Prosecco

The optimum way to store unopened Prosecco is in a cool, dry place. Be sure to keep the Prosecco away from light (whether natural sunlight or fluorescent) as well as heat. In addition, try to keep the storage location consistent. It’s never wise to move Prosecco from area to area with varying temperatures and light. Consistency is always best. Of course, you want to serve Prosecco chilled, just don’t refrigerate the bottle for more than a couple of days. If you are wondering: does Prosecco last opened, you can temporarily store opened Prosecco over ice with a hermetic stopper. If you’re asking - does unopened Prosecco go out of date - here’s your answer: properly stored, unopened Prosecco is at its best when served within a 2-year time frame. If you’re storing Prosecco for a while, it’s best to lay the bottles down to avoid drying out the cork. If it’s for a shorter period of time, it’s fine to store the bottles standing up. Here’s a delicious recipe for leftover Prosecco:

Rich and Creamy Prosecco Fettuccine

Ingredients: 4 Tbsp butter 2 cloves minced garlic 3 sage leaves, finely chopped 4 ounces softened cream cheese 2 cups heavy whipping cream 2 cups flat Prosecco 1 cup grated parmesan (Fresh is best) 1 cup crumbled gorgonzola ⅛ tsp grated fresh nutmeg 1 pound fettuccine 1 cup water ¼ teaspoon red pepper flakes Salt and pepper to taste For Topping: Fresh parsley Grated Parmesan

Directions: Preheat oven to 350 degrees. In the meantime, take a large cast-iron pan and heat it on the stove at medium-high temperature. Then add the sage, butter, and garlic and cook for about 5 minutes, bringing the sage to a semi crisp stage. Now, add the cream, and softened cream cheese and simmer for about 5 minutes—creating a smooth sauce-like texture. Add the flat Prosecco, Gorgonzola, nutmeg, red pepper flakes, and salt and pepper. Whisk well, until all the ingredients have melted and are incorporated into the sauce. Add 1 cup of water and stir. Once the sauce has boiled, add in the dry pasta, place a lid over the pan and cook until the noodles are relatively soft (but not completely done). Lastly, transfer the pasta into a large baking dish and bake for about 20 minutes. Top with parsley and extra parmesan before serving. Bon appetite! Now that you know the proper way to store Prosecco, you can toast the night away, or whip it up in a delicious recipe. Check out our website for additional product information and other great tips. Zonin Prosecco is first quality, traditional, sparkling wine made from the Glera grape, grown in our family-owned vineyard in Italy. For more information on recipes and wine pairings, read some of our other blogs.