Prosecco is aged for approximately six months and has a soft flavour profile than the crisper lemon and biscuit-driven profile of Champagne, usually aged for a minimum of 15 months. Both are highly regarded, but how often do you think about cracking open a bottle of Prosecco for your special occasion?
It is not uncommon these days for a pub, bar or restaurant to have a good balance of Champagne and Prosecco available.
Why? Because of the ever-changing palates of your customers.
Those who prefer sweeter, softer styles will aim towards Italy and Prosecco, while customers with drier, sharper palates might choose to stay with French Champagne.
With your spirit, cider or beer offerings, you have a wide variety to cater for all tastes, and your sparkling wine selection should be just as varied.
Big names such as Armand de Brignac, Lanson, Dom Perignon and Bollinger always look good on your list, and each of these offers a different flavour profile for your customers. Complementing those with the styling of Emotivo and Serenello, for example, will allow you to reach out to customers with something different.
Champagne is not for everyone, and some see it as pricey. Prosecco offers a stylish alternative with softer profile and often a better price.
Whether your customers want to celebrate with a whole bottle, or just enjoy a glass with their meal, Prosecco can have them coming back for more.
Lets Celebrate With Prosecco!
Prosecco can also be more profit-friendly when served by the glass. It’s always great to have at least one sparkling wine available by the glass, but if you can’t sell before the carbonation wears off, Champagne can be a pricey proposition. Prosecco can attract a wider palate than traditional Champagne and with a 125ml serve, you only need six customers to finish a bottle. On a busy weekend you could easily see yourself promoting more Prosecco than Champagne, and with less risk of costly wastage.
So Prosecco may not be as well known as Champagne, but don’t dismiss it.
Try out a few different Prosecco houses and see what they have to offer. Match the profiles with your food offerings or your clientele’s palates and make sure your staff are aware of the difference.
De-mystify Prosecco for your customers and they’ll appreciate the effort, you’ll be winning right from the off.