There’s nothing better than a glass of Passion Fruit Prosecco Mimosa on a summer day!
(A big thanks for my friends at Mionetto Prosecco for sponsoring today’s post!)
I’m in full-on summer mode! ☀️
As in: I was browsing membership prices for our neighborhood swimming pool just now. Not sure if we are going to do it, though. Not only it’s a bit pricey but there’s something about sharing a pool with strangers that freak me out a tiny little bit. Do you guys have a communal pool membership? Is it worth it? What are your thoughts on the subject? I would love to hear them!
Also, with the warmer months comes something really special to me: day drinking! ??? I mean, I guess day drinking also happens during the colder months (hello Irish coffee!) but I’m sure alcohol consumption sky rockets because of all the brunch mimosas during Spring and Summer.
And while a traditional OJ mimosa is always welcome, I love playing with flavors and making different kinds of bubbly cocktails. Being the good Brazilian that I am, one of my favorites flavors is passion fruit, so it was only natural that I would mix it with my Prosecco!
Last week, I got to party with some other bloggers and a few friends from Mionetto Prosecco in Downtown NYC. It was a blast! Not only they prosecco-ed (as in wined! lol) and dined us, but they also gave us a little lesson on all things Prosecco and even gave us some treats to take home.
I don’t know about you, but spending an afternoon sipping Prosecco and hanging out with blogger friends definitely makes the list on my favorite things to do.
I apologize in advance for the avalanche of photos coming your way. I just couldn’t resist it! Everything was so beautiful, so delicious and so much fun that I had to click away in hopes that you guys could share these moments with me.
Also, at the end of this post, you will find a fun little video that I made of the event so it will almost be as if you were there. ?
One of the most valuable things I learned at the party was the difference between Champagne and Prosecco.
Well, I knew Champagne is French and Prosecco is Italian, but that was the extent of my knowledge. Thankfully, Suzie and Stephanie were able to teach me some more. For example, did you know that while they are both sparkling wine whites, Champagne is produced from Chardonnay, Pinot Noir and Pinot Meunier grapes grown in the Champagne region of northeast France, while Prosecco is made mainly from Glera grapes from the Veneto region of Italy?
Another difference is that unlike Champagne, that has to age for at least 1-3 years, Prosecco is intended to be drunk when it’s young and fresh, usually within a year of its vintage. That is also the reason why Prosecco is way more affordable than Champagne, making it a great every day option while still maintaining its sophistication.
I am no food scientist or historian, but I love to get all nerdy about my food and beverages! ?
Prosecco is also very “food friendly”. It tends to have a frothy texture, with big bubbles and a fresh, bright flavor, so it pairs greatly with moderately spiced dishes, fruits, cheeses and dessert. It can truly be enjoyed from breakfast until after dinner!
For more inspiration on how to pair your bubbly with food, check out Mionetto’s Prosecco Pairing Wheel.
If you got inspired to try Mionetto Prosecco Brut, just wait until I tell you about their Gran Rosé variety!
Call me a girly girl, but I simply cannot resist pink bubbly. Especially Mionetto Gran Rosé, which has a well-balanced acidity with notes of red raspberry and strawberry and a gorgeous peachy color.
I also learned with Suzie that there’s no such a thing as a Prosecco Rosé. I’m glad she told me that so I don’t embarrass myself next time I visit the liquor store! Thanks, Suzie!
The verdict? I’m so glad Prosecco is trendy now because I absolutely adore it! Would I still drink Champagne if someone offered it to me? Absolutely! Would I pay the big bucks for it? Not when I can get a bottle of Prosecco for less than half the price! Especially if I’m going to make cocktails with it.
And, speaking of cocktails, the reason I called this a Prosecco mimosa is because a traditional mimosa is usually made with Champagne. I thought of calling it a Bellini, but Bellinis are usually made with fruit puree and I just couldn’t find fresh passion fruit at my grocery store.
The trick here, since this Prosecco mimosa is very simple to make, is to make sure both the juice and the Prosecco are very well chilled.
Also, this is the passion fruit I use. It’s concentrated, so the taste is stronger and the color is very orange. The juice you will find in your grocery store works fine. It will taste like passion fruit but your Prosecco mimosa won’t have that bright color (unless you can find passion fruit nectar)!
I hope you guys enjoy it! And now, please watch this little video I put together with some moments from the party. ?
- 2 ounces passion fruit juice or nectar, chilled
- Mionetto Prosecco Brut, chilled
- Rise and chill flute in freezer.
- Once frosted, pour the passion fruit juice into the flute (about ⅓ of the flute) and fill with Mionetto Prosecco Brut almost to the rim.
This is a sponsored post written by me on behalf of Mionetto Prosecco. Content for 21+.