Toast to the Olympic Gold!

Let the golden bubbles flow as we toast our Olympic gold medal winners (and all the rest!) with a variety of delicious Proseccos. Versatile – they go with everything! – and so refreshing on these last days of summer! Raise your glass to Rio and enjoy!

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Here are a variety of delicious Proseccos to try in the cocktail or by themselves. These well-priced Proseccos are versatile and so refreshing on these last warm days of summer.

Giall’Oro $16
Valdobbiadene Prosecco Superiore
D.O.C.C Extra Dry
Beautiful color of light straw with a touch of pale green. Gently sweet and fresh on the palate, this prosecco is extremely smooth and well balanced with a lovely fruity finish of mature golden apples. Very versatile, it can be enjoyed as an aperitif or sipped while enjoying a sweet bite at the close of a meal.

Bianca Vigna $14
Prosecco Brut 2014
Pleasantly full and creamy with notes of crisp green apple and pear. Brilliant pale yellow with green reflections. Perfectly paired with a variety of appetizers such as bruschetta, prosciutto and fig, and mini asparagus quiches as well as most seafood dishes. A fine finish to a meal alongside a fruit and cheese platter.

Prosecco Gancia $15
An elegant sparkling wine. Light yellow with a touch of green. Fresh, smooth and well balanced with a fruity finish of ripe golden apples.

Toast to the Olympic Gold!
 
Author:
Recipe Type: Cocktails
Ingredients
  • 2 oz. Cachaça
  • 1 ½ oz. Prosecco DOC (see below)
  • 2 teaspoons raw sugar, such as turbinado or Demerara
  • 7 green grapes
  • 4 lime wedges
Instructions
  1. In cocktail shaker, add lime wedges, 5 grapes, and sugar. Muddle until fruit is crushed and juices are released. Add cachaça and ice, and shake vigorously for 25 seconds. Pour into old-fashioned glass and top with Prosecco DOC. Garnish with remaining grapes and serve immediately.

 

Carolyn Haitsch

Love of food and wine led her back to NYC where she spent years developing recipe collections, attending culinary classes, and searching out the best restaurants in Union Square. When not in the Honest Cooking editorial offices, she can be found in Connecticut doing what she loves best--cooking for family and friends and dreaming up her next culinary adventure.

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