Straw-colored Prosecco, with its overtones of citrus, melon, lemon, almonds, and honey, is a perfect summer wine. It is crisp and clean with small bubbles and pairs nicely with seafood - especially calamari and crabmeat, salads, and even all but the heaviest pastas.

Most Prosecco is at its best when consumed within three years of its vintage, but the highest-quality Prosecco can be aged for up to seven years.

Venetians consider Prosecco an ideal apperitivo or ombrette (pick-me-up). Prosecco is also delicious when combined with fresh peach juice to make Venice's most famous cocktail, the Bellini. Prosecco is very affordable when compared to her French or California sparkling cousins and is becoming more widely available in wine stores and restaurants in the United States.