Bubbly bubbly bubbly boo.

May 26, 2010 5:10 PM

I opened a bottle of prosecco today to make a couple of cocktails, and now I have a 3/4 full bottle of prosecco. Aside from drinking it all tonight (not really an option), what can I do with it? I'm assuming it won't keep until tomorrow.
posted by missuswayne to food & drink (21 answers total)

if you put some saran wrap over the top and seal it with some rubber bands, it should still have a bit of fizz tomorrow
posted by chickaboo at 5:11 PM on May 26, 2010 [1 favorite]

Prosecco jello should keep long enough to serve prosecco jello martinis at your Memorial Day brunch this weekend.
posted by Nothing... and like it at 5:19 PM on May 26, 2010 [5 favorites]

You could use it to cook--even with the fizz gone, it'll still be fine. I bet it'd keep for some days if you refrigerated and capped/corked it, or used chickaboo's saran-wrap trick.
posted by tellumo at 5:27 PM on May 26, 2010

It will still be good tomorrow as long as you seal it up. I uncorked some cheap champagne recently and it was still drinkable on the fourth day.
posted by something something at 5:31 PM on May 26, 2010

why shouldn't it? Just put a cork in it and you'll be ok.
posted by _dario at 5:33 PM on May 26, 2010

I love using sparkling wine to poach pears or apples; you can them use them to make a pie, cobbler, salads, topping for yogurt, all sorts of things.
posted by Juliet Banana at 5:50 PM on May 26, 2010

1. Cooking w/ it. Shellfish tends to go well w/ prosecco-laced broths/sauces; it's also a great substitute for the water part of a sugar syrup in anything that would need a sugar syrup (e.g. to drizzle over fruit; in a glaze for meat; as part of a sorbet).

2. Making drinks w/ it. Bellinis, mimosas, etc., are still pretty good even if they aren't especially fizzy. You can also use it as a variant in place of dry vermouth in a lot of mixed drinks (especially if you throw in a dash of bitters).

3. Make vinegar.
posted by sweth at 5:51 PM on May 26, 2010

Yeah, and if you're a little squicked about drinking day old bubbly, I find it works better in cocktails. Trader Joe's sells a sparkling clementine italian soda that is pretty bitching with prosecco (also, gin, for the record).
posted by Juliet Banana at 5:52 PM on May 26, 2010 [1 favorite]

I just had someone tell me this weekend that one of the best uses for leftover Prosecco is to freeze it in a baking pan, scrape it to create a slushy like texture and serve it with fresh fruit. Here is a recipe for Prosecco sorbet
posted by victoriab at 6:01 PM on May 26, 2010 [3 favorites]

If you don't mind picking up some pectin, you can make wine jelly.
posted by jocelmeow at 6:03 PM on May 26, 2010 [3 favorites]

If nothing else, dump it into a jar, freeze it, and you have wine for the next six recipes that call for half a cup of white wine.
posted by A Terrible Llama at 6:08 PM on May 26, 2010

Another vote for jello!
posted by jgirl at 7:03 PM on May 26, 2010

Flat bubbly is just wine. Cork it and enjoy it later, bubbles or not.
posted by zinfandel at 9:08 PM on May 26, 2010

I don't know what procecco is, but I came across this answer while browsing around:
Peaches and Prosecco
posted by SLC Mom at 10:10 PM on May 26, 2010

I read somewhere long ago that if you put a teaspoon into the top of the open bottle (handle-end down, obviously!), sparkling wine will keep its fizz overnight. I tried it and - amazingly - it worked. Still does, in fact. I've no idea how/why this should work, and nobody I asked has ever come up with a satisfactory, scientific explanation. On the rare occasions I don't get to the end of a bottle of fizz, I still use it successfully. And 50/50 fizz and orange-juice is great with breakfast the next morning!
posted by aqsakal at 11:36 PM on May 26, 2010

According to tests in mythbusters first holiday special, the spoon in champagne trick doesn't work any better than just leaving the bottle open in your refrigerator

http://mythbustersresults.com/special1
posted by puppy kuddles at 12:26 AM on May 27, 2010

Well, darn it! But my Buck's Fizz still fizzed this morning!
posted by aqsakal at 2:59 AM on May 27, 2010

I insist you make this Prosecco and Summer Fruit terrine. You have just the right amount of prosecco for the recipe. The terrine is like Jell-O, only way more sophisticated. I've made it a few times for dinner parties and picnics - it's super easy, tasty, and looks totally stunning!
posted by ladybird at 3:18 AM on May 27, 2010

This is also a good use for prosecco.
posted by _dario at 5:48 AM on May 27, 2010

Add some fruit juice of your choice and make a sorbet/granita.
posted by Atom12 at 7:16 AM on May 27, 2010

Ooh, thanks, so many great ideas here! (I would have responded earlier, but we had a power outage last night not long after I posted.)
posted by missuswayne at 2:29 PM on May 27, 2010