January is mid-summer in Australia, the season of shark attacks, murderous heat and bushfires. It’s also stone fruit time in the fruit shops. Recently Lyn made a dessert of white peaches with sugar and lemon zest poached in Prosecco with added raspberries. Let’s see what Wikipedia says about the wine:
Prosecco is an Italian white wine — generally a Dry or Extra Dry sparkling wine — normally made from Glera (‘Prosecco’) grapes. DOC prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy […] Prosecco is known as the main ingredient of the Bellini cocktail and has more recently become popular as a less expensive substitute for Champagne. […] Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume. The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot.
Unlike Champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple… Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace Champagne in other cocktails such as the Mimosa. (Wikipedia)