If you didn't know that most restaurants use prosecco instead of champagne in their mimosas, now you do. So, if you thought you were sipping on luxury, you are quite mistaken. This is unless of course you are at the Peninsula Hotel for brunch. Now that the shock is over for you, don't be alarmed. Prosecco is a great, and cheaper alternative to champagne. (Unless you area high roller and drink Veuve or Dom on a regular basis. Cooks and Barefoot don't count as real champagne if you ask us!) Prosecco is an white, sometimes infused flavored Italian wine, versus champagne which is a white sparkling wine made in the Champagne region in France. Now, if you were a Bellini drinker, you probably already know about Prosecco's regular lemon infusion, but if this is the first time you are learning about this flavorful, rather light drink, then lets break it down.
Besides the price point, and location, another big difference between the two is that the second fermenting process of prosecco is done in steel tanks which means that the shelf life is quite different than a bottle of wine. The younger the bottle, the better. Like twinks, they are usually only good for about three years an maybe seven, but they aren't things you hold on to.