Cocktails with Prosecco extra dry

Prosecco Extra Dry is an Italian sparkling white wine made mainly from Glera grapes and finished at an off-dry sweetness level, despite the "dry" name.

ABV11–12%

Substitutes for Prosecco extra dry

Any tank-method sparkling wine of similar sweetness swaps one for one; what moves is the sugar, and the labels do not name it plainly. Taste the bottle before you build and correct with syrup half a barspoon at a time.

On the label

“brut”, “extra dry”, “sec”: The names run backwards. By the EU dosage bands: brut nature under 3 g of sugar per liter, extra brut 0–6, brut under 12, extra dry 12–17, sec 17–32, demi-sec 32–50, doux over 50. So a bottle marked extra dry is SWEETER than one marked brut — and on Prosecco the ladder stops at dry, which is sweeter still.

Often confused with

Champagne

Bottle-fermented, drier and toasty against a lighter, fruitier tank wine. In a spritz it takes the drink somewhere more serious and less refreshing, and it costs several times more.

Brut Prosecco

Brut sits at 12 g/L of sugar instead of 17 and up. A drink built on extra dry comes out drier with it, which is usually an improvement in a sour. In a spritz you hear it straight away — the drink lands drier, so cut any syrup in the recipe by roughly half.

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