There’s a lot to love about Prosecco: the pop of the cork, the lively bubbles, the easygoing Italian spirit—and, perhaps best of all, its ability to turn an ordinary gathering into a celebration. National Prosecco Day, celebrated each year on August 13, is the perfect excuse to raise a glass, gather your favorite people and explore a few bottles that deliver great flavor without requiring a special-occasion budget.
But with so many Proseccos on the shelf, how do you know which bottle is worth the pop? We asked Mark Steele, a Las Vegas-based fourth-generation hospitality professional, certified sommelier and Founder and Chief Education Officer of Restaurant Hospitality Institute (RHI), to share his top value picks. Mark consults with high-end restaurants across the country, using his extensive beverage expertise to curate wine menus. He also leads educational tasting experiences and trains restaurant and bar professionals.
Because Mark isn’t tied to a particular restaurant, brand or distributor, his recommendations are refreshingly unbiased. Whether you’re planning a brunch with friends, a dinner party, a backyard celebration or simply looking for a better bottle for your next happy hour, Mark has rounded up Proseccos that offer exceptional value—and shared his tasting notes and pairing suggestions to help you plan the perfect pour.
Here are Mark’s value-driven picks for celebrating National Prosecco Day.
Nino Franco Rustico Prosecco (Valdobbiadene DOCG) is one of my favorite wines to recommend that used to be under $20, but now comes in at the $20-30 price range. It’s a very versatile wine, and a great bridge between Prosecco and Champagne drinkers as it appeals to guests who don’t want sweet bubbles. This is likely because it’s a leaner, more mineral-driven wine with a tight structure that makes it less sweet with notes of citrus, green apple, white peach, and subtle salinity. It pairs well with oysters, crudo, shellfish, salty cheeses, charcuterie, and surprisingly - fried chicken as it offers a great contrast to that fried chicken taste.
Lunetta Prosecco comes in at about a $13 pricepoint. It’s light-bodied and leans toward the drier side so it’s not so sweet with notes of green apple, pear and subtle citrus. It’s a non-DOCG wine, so production is volume driven, consistency focused which means the consumer gets a more uniform flavor every time. Pair its low price-point with the fact that it’s mimosa friendly and doesn’t compete with or overpower the orange juice, and this bottle really wins the brunch MVP award. It also pairs well with brunch staples like eggs benedict, quiche, fruit plates, and cheeses. Sip yourself over to Lunetta Wines Facebook for ideas on pairing and serving this wine.
Ca’ Furlan Prosecco is an upgrade from the entry-level prosecco, and a good alternative if you’re looking to branch out from La Marca. It’s also a touch more floral and aromatic than Lunetta Prosecco, with notes of white flowers, ripe pear, and peach skin, but has slightly softer acid and a rounder mid-palate. This one pairs well with lighter foods like prosciutto and melons, seafood like oysters and crab cakes, fruit salads or salads with vinaigrettes.
Depending on where you shop, you can usually find Bisol “Jeio” Prosecco (Valdobbiadene DOCG) at just under the $20 mark, sometimes slightly higher. It’s grown and made on the historic hillside vineyards in Valdobbiadene, resulting in a higher quality fruit. It’s the first “serious” step up you can take in selecting a good prosecco, and you’re sure to taste the quality difference. It has notes of green apple, pear, citrus zest, and light almond that give it a drier feel, more structure and cleaner finish. You’ll want to pair this with fried appetizers (think calamari, arancini), margherita pizza, light pastas and seafood risotto.
Zonin Prosecco is one of Italy’s largest family-owned wineries. It’s a consistent, approachable Italian sparkling wine. With notes of green apple, pear, lemon zest, and white flowers, it’s bright, fresh and balanced with an extra-soft finish. Pairs well with fried appetizers, fresh salads, sushi, and light pasta dishes. If you’re drinking with people who prefer non-alcoholic beverages, they also makes a non-alcoholic sparkling alternative called Zonin Cuvée Zero.
If you’re looking for a value prosecco that would be served at a high-end restaurant, look no further than Mionetto Prosecco. We recently added this to the menu at La Monique in Santa Monica. It’s a great step up from entry-level prosecco while remaining approachable and appeals to anyone looking for an authentic Italian Prosecco. You’ll find those same notes of green apple, pear, white peach and citrus blossom, but with a medium body and fine persistent bubbles. It’s an excellent aperitif and works well with Bellini’s or Spritzes. Pairs well with seafood like shrimp cocktails, oysters and crab cakes or light Italian foods like antipasti, bruschette, and caprese. Lindsay Geddes, Master Sommelier and Wine Director at one of my clients, Carver Steak Las Vegas, also recently recommended this in a similar article for Parade magazine.
Whether you’re reaching for a $13 brunch MVP or stepping up to a beautifully structured Valdobbiadene DOCG, there’s a Prosecco for every palate, occasion and budget. And while National Prosecco Day is a great reason to celebrate, these bottles are versatile enough to keep the party going all year long—from mimosa-fueled brunches and aperitivo hour to dinner parties, date nights and everything in between.
Want to take your appreciation for wine and spirits beyond simply knowing what tastes good? Let Mark Steele be your guide. Through RHI’s Libation Education experiences, Mark takes the knowledge he uses with top hospitality professionals and makes it approachable, entertaining and interactive for groups of all experience levels. You’ll taste, learn and discover how to identify flavors, understand what makes a wine or spirit unique, and—most importantly—have fun doing it.
Ready to raise your glass and learn something new? Book a special Libation Education experience with Mark and turn your next gathering into an experience worth savoring.
