One of the reasons that Prosecco has had such a great impact on the world of wine and beyond is that it is arguably the most versatile wine in the world when it comes to pairings. And not only does it pair exceedingly well with the foods, dishes, and cuisines of Italy’s region of Veneto where Prosecco is grown, raised, and transformed into sparkling wine. It also works wonderfully with a wide array of world cuisines, ranging from Asian and Mexican to Americana and even classic New York-style pizza.
In the region of Veneto and especially in Venice, where many locals consider Prosecco to be the semi-official wine of their city, Prosecco is the go-to wine in taverns and casual restaurants where Venetian classics like fried fish and seafood. Prosecco’s natural freshness and focused citrus and tropical fruit flavors make it ideal for salty foods and dishes like those preferred by the residents of the City on the Lagoon. Soft shell crab and Prosecco? Creamed salt cold and Prosecco? Matches made in heaven!
Across Italy, Prosecco is a favorite wine to reach for in times of celebration. But it’s also the number-one aperitivo wine. No matter where you travel, from Rome to Florence and Milan, or even in the middle of the countryside where old family-run taverns still serve traditional dishes, Prosecco is without a doubt Italians’ favorite before-dinner wine. That’s because it’s fresh, low in alcohol, and once again, is wonderful to pair with the savory snacks typically served in Italy before people sit down to dinner.
In the U.S. Prosecco is literally everywhere and so people have had the opportunity to experience it with all kinds of cuisine (even Honky Tonks in Austin, Texas serve Prosecco by-the-glass!). When it came to the seafood of the American coasts — west, east, and Gulf in the south — Prosecco was a no brainer. Every time you sip a glass of Prosecco with your boiled crawfish in Louisiana or Texas, you have a Venetian to thank for this brilliant pairing.
And given how good Prosecco goes with seafood, it was only natural that people would start pairing it with Asian cuisine. And the results have been fantastic. That’s also due to the fact that Prosecco is a wonderful wine to pair with spicy dishes like those found in many expressions of Asian cuisine.
In Italy, Prosecco is one of the few wines that Italians serve with pizza. That’s because Italian like sparkling beverages with their pies. In America, especially as the nation was overtaken by the wave of “pizza wars” introduced a new generation of American pizza lovers to classic Neapolitan pizza-making, Prosecco was and is the go-to. It’s light, bright, and refreshing and it’s accessible pricing makes an ideal wine to serve with nearly any style of pizza, whether New York, Neapolitan, or Californian creative.