Before you pour, do a quick check. Look at the cork or cap: if it’s bulging or leaky, that’s a sign of pressure loss or even bacterial trouble—toss it. Next, pour a small glass and watch the bubbles; healthy Prosecco has a lively, steady stream of tiny pearls. If the bubbles are big and lazy, or worse, nonexistent, the party’s over.
Then, give it a sniff and a sip. If it smells like wet cardboard, cider vinegar, or just… tired, your Prosecco has crossed into expired territory. It won’t make you sick in the way spoiled milk does, but it will leave you disappointed. That’s a much worse hangover of the heart.
Here’s a fun fact: Prosecco is made using the Tank Method (also called Charmat), where the second fermentation happens in large stainless steel tanks. This method preserves fresh fruit flavors, but it also means the wine isn’t built to evolve. Unlike Champagne, which can improve for decades, Prosecco is meant to be rushed into your glass with abandon.
