How to Make the Perfect Bellini
For us, nothing beats the elegance and sensation of starting a meal with a glass of lovely prosecco from the regions of Veneto and Friuli Venezia Giulia in Italy. Prosecco is a sparkling wine and made from the “prosecco” grape; production is made possible via the Charmat method, where the secondary fermentation takes place in stainless steel tanks (this process makes prosecco much more affordable than Champagne). If you must have prosecco with a secondary ingredient then we suggest Aperol (via the Aperol Spritz) or pureed white peach – which yields the topic of our current post the Bellini.
The Bellini was first made in 1948 by Giuseppi Cipriani at Harry’s Bar in Venice. The name was derived after 15th century artist Giovanni Bellini and in Italy a traditional Bellini is made by macerating white peaches in white wine . Many recipes use champagne instead of white wine, but we favor the now accepted standard of Prosecco. Enjoy the cocktail with a light snack or by itself to start a lovely meal.
- 1 oz. white peach puree
- 3 oz. chilled Prosecco
- Puree a few ripe peaches in a food processor (removing the skin) and pour 1 oz. of puree into a chilled champagne glass and top up with 3 oz. of Prosecco. Mix gently.