When someone brings out at bottle of bubbly, you know it’s a special occasion. Light, refreshing and of course fizzay, it’s easy to see why Prosecco is the go to party drink for so many.
However, opening a bottle can sometimes feel a bit like firing off a rocket indoors. While a fizzy explosion looks fun in the movies and on the football pitch, it’s not great for the middle of your living room. Waste and damage; what’s not to dislike?If you want to pop and pour like a pro, then with the help of the experts at Mionetto here’s 4 IDEAL tips on perfectly popping your prosecco.
CHILL TO PERFECTION
Prosecco should be chilled – you want it to be around 6-8 degrees when you pour. Three hours in the fridge usually does the trick. If it isn’t cold enough the pressure inside the bottle will cause the cork to release very quickly – a problem if pointed in the wrong direction.
DRAPE A TOWEL OVER THE BOTTLE
Fold a napkin or kitchen towel lengthwise and put it over the cage and the cork. This small safety measure can help prevent the cork from releasing too quickly. It also looks professional; reassuring to those just about to sip, we think. It’s all part of the experience
TWIST THE BOTTLE – NOT THE CORK
Avoid twisting the cork as it may break inside the bottle. Instead, take the body of the bottle in one hand and use your other hand to hold the cork.Turn the bottle towards you slowly. You should feel the cork start to loosen and ease into your hand. Make sure you prepare for the pop, keeping a good grip, palm gently over the top, so it doesn’t fly away with force.
SERVE AT AN ANGLE
Want to avoid a foamy explosion? Then serve at an angle. Simply hold the glass at a 45-degree angle and pour around an inch of wine into each glass. Wait for the bubbles to subside before topping up – this will avoid a foamy overflow and leave you with the perfect glass of bubbly to enjoy as the on-court action unfolds.