In autumn, Prosecco moves to the dinner table. We'd open an Extra Brut with mushroom risotto, an Extra Dry with radicchio and creamy cheeses, and a Brut for a long dinner with several courses. The food recommendations of the Conegliano Valdobbiadene consortium point the same way: in their view, Brut can stay with you through the whole meal, not just the aperitif.
Why autumn?
Prosecco comes from the hills around Treviso, and the local cooking is autumn food by nature: mushrooms, truffles, white meats, cured meats, fresh cheeses. These are Prosecco's most natural partners. In a normal year, harvest on the hills starts in mid-September, earlier in Conegliano and later in Valdobbiadene. By the time our leaves fall, the new wine is already fermenting there.
Which Prosecco goes with mushrooms?
Extra Brut, the driest of the classic styles (0–6 g/l sugar). With mushroom pasta and risotto it's a classic match: the firm acidity and low sugar don't cover the earthy flavour of the mushrooms, they lift it.
Our pick: ACERLE Prosecco DOCG Extra Brut. It comes from a single vineyard, the Bisol family's estate in Campea di Miane. Hard to find a better match for a plate of porcini risotto.
Which Prosecco goes with radicchio and pumpkin?
Extra Dry. Treviso radicchio is the region's late-autumn vegetable: bitter and crisp. The rounder, fruitier Extra Dry (12–17 g/l) softens that bitterness. It also works with bean and fish soups, pasta with a light meat ragù, creamy cheeses and white meats. With a pumpkin soup or a radicchio-and-gorgonzola pasta, this is what we'd open.
Our pick: BORTOLIN ANGELO Prosecco DOCG Extra Dry, the winery's most successful wine and a Grand Gold Medal winner at Vinitaly 2011.
Which Prosecco should I bring to a whole dinner, or for St Martin's Day?
If you bring only one bottle, make it a Brut. It's dry enough for baked fish and vegetable starters, and fresh enough to keep up with the main course. In Hungary, St Martin's Day (11 November) means roast goose, and we'd pour Brut with it too: the bubbles and acidity balance the richer meat.
Our pick: BORGO ANTICO Prosecco Superiore DOCG Brut, from the Ogliano hills near Conegliano.
Which Prosecco goes with dessert?
Dry, the sweetest style (17–32 g/l). It suits dry pastries, pies and medium-aged cheeses. A good choice with a chestnut tart or an apple-and-walnut cake. Serve it very cold, at 6 °C, so the sweetness stays light.
For a special occasion: BORTOLIN ANGELO Superiore di Cartizze Dry. What makes Cartizze special? We wrote about it here.
How should Prosecco be served?
- At 6–8 °C. Tip: keep the bottle at 4 °C, because the glass warms it by about 2 degrees.
- In a wider, tulip-shaped glass. A flute doesn't let the aromas open.
Autumn Prosecco in short
- Mushrooms, risotto: Extra Brut (0–6 g/l)
- Radicchio, creamy cheese, pumpkin: Extra Dry (12–17 g/l)
- Whole dinner, goose: Brut (0–12 g/l)
- Cakes: Dry (17–32 g/l)
- Serving: 6–8 °C, tulip glass
- Origin: all four wines are DOCG, from the Conegliano–Valdobbiadene hills
FAQ
Does Prosecco go with a main course?
Yes. Brut can accompany the whole meal, including baked fish, vegetables and white meats.
Which Prosecco goes with mushrooms?
Extra Brut. With mushroom pasta and risotto, the driest style works best.
Which Prosecco goes with roast goose?
We recommend Brut: its fresh acidity and bubbles balance the richer meat.
How cold should Prosecco be served?
At 6–8 °C, Dry at 6 °C. Keep the bottle at 4 °C, as it warms by about 2 degrees in the glass.
Planning an autumn dinner? Pick a bottle from our range → We deliver in Budapest and across Hungary.