Preparation
- Chill both the peach purée and the Prosecco well beforehand.
- Put the purée into a mixing vessel with ice. Add the Prosecco slowly and combine very gently.
- Pour into a chilled Champagne flute without the ice. Do not shake.
What does it taste like?
Peach leads the way. White peach tastes mild and not very acidic, keeping the drink soft. The Prosecco brings carbonation and a fine acidity, stopping the fruit from turning cloying. In the mouth, a Bellini doesn't feel like plain sparkling wine: the purée makes it silky and slightly cloudy. It still fizzes, just more gently than pure Prosecco. It doesn't come across strong, since the sparkling wine is the only source of alcohol and gets diluted by the fruit purée. How good the finished glass tastes depends almost entirely on the peach.
When does it work best?
The Bellini is a daytime drink: for brunch, for a toast, for a birthday celebrated in the morning. It tastes mild, the alcohol stays in the background, and it needs no acquired taste. Beginners take to it right away, since nothing is bitter or sharp. If you prefer it drier, use a little less purée, or the drink ends up too sweet.
