The summer winds are blowing in and preparing us for warm evenings full of outside dinners, happy hours, and barbeques with friends.   That’s why we decided to dedicate this article to an enticing, refreshing beverage that is light and delicious.

Before we get into the details of this month’s tasty concoction, let’s review a little history….

Giovanni Bellini was a Renaissance artist who was most well known for his use of rich colors.  Centuries after his death, his use of passionate orange and peach tones were still inspiring one particular Italian bartender.

Harry’s Bar in Venice, is a well known local haunt for many travelers.  It’s warm and inviting ambiance often attracted famous patrons such as Ernest Hemingway and Orson Wells.  In the late forties, the bar’s founder, Giuseppi Cipriani, creatively decided to take the popular Italian tradition of marinating white peaches to a whole new level by combining this lush nectar with Prosecco. 

This sparkling wine cocktail became such a hit that Giuseppi’s customers demanded it be given a name.  Since Giuseppi took pleasure in the vibrant peach and orange shades from Giovanni Bellini’s paintings, he decided to name his similarly warm colored drink the Bellini. 

Now that we’ve covered the history of this drink, let’s make sure you know just how to make it for your next outdoor event! 

Prosecco is an Italian white grape that is most often used for Spumante.   Since Prosecco is made using the charmat method, it can be distributed at a lower cost than those sparkling wines made by the method champenoise.  The charmat method is still a respectable method of producing sparkling and therefore will not induce the much feared “champagne headache“.  

Like most sparkling wines, there are a variety of label terms used to illustrate sugar content:  Brut, Extra Dry, Sec, Demi-Sec.  These are listed in order from lowest amounts of residual sugar to highest. 

Since the nectar of the peaches is so sweet, this cocktail is best mixed with a drier Prosecco.  Specifically, we recommend the following easy to find options:   NV Zardetto, Brut (approximately $12) and NV Borgo Macredo, Extra Dry (approximately $13). 

To truly experience Giuseppi’s invention, one needs to visit Harry’s Bar in Venice.  The use of the pure local white peaches makes the drink irresistible.  In fact, many people – tourists, famous people, and locals alike — line up on Friday nights to get into the bar for this very reason.

Until a trip to Venice is in your near future, we recommend you recreate your own version to tide you over.  As with all sparkling wines; the colder it is the better, so be sure to chill your Prosecco prior to serving.  Don’t be dismayed when you find that peach nectar is not as easy to find as orange juice at your local grocer.  We often use the Santa Cruz brand available in the juice aisle with other organic jarred juices. 

Once your Prosecco is chilled and you have found the peach nectar simply fill your favorite champagne glass about half full with Prosecco and then add a significant splash of peach nectar.  Then sit back, relax and take in the beauty of the peach color Giovanni Bellini blended centuries ago.  How could he have imagined that you would be toasting his name with a drink that gives us even more reason to enjoy the summer!