Kitchen Hacks

Never Waste a Drop of Prosecco Again

December  4, 2017

According to a recent survey conducted by the British supermarket chain Asda, over 40 percent of Brits spill prosecco over the rim of their glass when they pour. This may seem insignificant—or all part of the bubbly fun—but small spills add up. Apparently, a total of 1.5 million bottles are predicted to be poured out over the course of the holiday season. That’s almost 9.5 million glasses, folks!

Well, the supermarket chain is here to help. In anticipation of all the bubbly drinking (and spilling!) that’s set to occur this month, they’ve released a multi-step guide to master prosecco pouring. According to their experts, it’s all in the angle. So, pull out a prosecco protractor (of sorts). Here’s what their drink expert had to say:

  • To open the bottle, hold at a 45° angle and loosen the cage around the cork (this should take six turns).
  • After removing the cage, keep your thumb on top of the cork so that it doesn't fly out and overflow.
  • Twist the bottle, not the cork, and make sure you control it so it pops quietly. Remember, you’re not in the Grand Prix.
  • Hold the glass at 45° and slowly pour the delicious liquid down the side of the glass so that it doesn't hit the bottom too quickly.
  • Store in a cool, dark place away from direct sunlight and vibrations, to avoid any surprise cork pops when opening.
  • When serving, ensure the fizz is ‘fridge cold’—not frozen. Any freezing may cause the cork to explode or the glass to shatter.

There you have it: Asda's guide to prosecco perfection. I, for one, will be sure to slow my pour and angle my glass this holiday season. I don't want to waste a single bubble.

Have you got a pouring secret? Let us know in the comments.

Grab your copy

It's here: Our game-changing guide to everyone's favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.

Grab your copy

See what other Food52 readers are saying.

Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.