Prosecco and Basil

Every once and awhile Reed and I get a bottle of Prosecco. I recently found a post on the blog Figs Olives Wine, about adding a sprig of basil to a glass of Prosecco (I actually chopped mine up). You can read the original post here. We tried it the other night and it really is great! Next time though, I think we'll try it in the larger open mouth glasses like suggested in the post instead of the flute-like glasses we used. ****update: we tried it again and Reed bruised the basil instead of chopping it and it came out much better*****

Prosecco is a variety of white grape grown in the Veneto region of Italy.


The grape is grown in the Conegliano and Valdobbiadene wine-growing regions north of Venice. Its late ripening has led to its use in dry-sparkling (spumante) and semi-sparkling (frizzante) wines.


Prosecco was the original main ingredient in the Bellini Cocktail (made with sparkling wine and peach puree) which was created at Harry's Bar in Venice.

The name "Prosecco" is now protected under European law and can be used only for wine made from the Prosecco grape in the Conegliano/Valdobbiadene region.

Check out the Prosecco Consortium Web site here for loads more information.