I’m on record as saying that if I could afford to drink Champagne every day, I would, so it’s probably just as well that I can’t, because anything truly special can lose its lustre when taken for granted. As such, I’m always looking for a good Champagne stand-in, something that delivers that yeasty, fizzy array of stone fruits and citrus that refreshes the palate and stimulates the appetite.

I don’t care for Prosecco, unless it has Aperol in it, so I’ll get that out of the way right now. Unlike Champagne, which undergoes its secondary fermentation on the bottle, Prosecco is made in a large, pressurized tank, keeping it affordable, light and fizzy, and millions of people love it. It’s also sweet, carrying between six and 32 grams of residual sugar, depending on the style. Brut and extra dr

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