Bubbly bubbly bubbly boo.
May 26, 2010 5:10 PM   Subscribe

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) 5 users marked this as a favorite
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 [4 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 [2 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

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

Response by poster: 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

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