Why Prosecco DOC is made for summer dining

From oysters to roast chicken, a recent Sydney gathering of food, wine and lifestyle curators offered a clear example of how Prosecco DOC moves effortlessly from aperitivo to the table – versatile, food-friendly and perfectly in tune with summer entertaining.

Bright and effortlessly sociable, Prosecco DOC has long been associated with celebration. Recently in Sydney, it proved something more: that it belongs just as naturally at the table as it does in the ice bucket.

Rooted in north-east Italy, Prosecco DOC is a sparkling wine shaped by both place and lifestyle. Produced primarily from the Glera grape across Veneto and Friuli Venezia Giulia in North-East Italy, it reflects an Italian approach to wine that values balance, conviviality and ease. The DOC designation protects both its origin and style, ensuring a consistent expression that is made to be enjoyed young, shared easily and poured generously – whether at aperitivo or around the table.

Hosted at Chiswick Woollahra in Sydney, a Prosecco DOC lunch brought together food, fashion and lifestyle voices to explore its versatility across spring and summer dining. Sunlit and relaxed, the setting offered the perfect backdrop to rethink how Prosecco is enjoyed.

The experience began with oysters and chilled glasses of Prosecco DOC Brut. Wines from producers such as Villa Sandi, Val D’Oca, Le Rughe and Salatin highlighted the style’s crisp acidity, fine bubbles and bright orchard fruit, echoing the purity of the seafood and setting a tone that was light and immediately inviting.

As guests moved to the table, Prosecco DOC continued to surprise. A snapper crudo with green mango and watercress highlighted its natural affinity for citrus-driven dishes, with a Bio Brut from La Gioiosa bringing lift, freshness and balance to the plate.

The main course – roasted chicken with pea purée, jus and garden leaves – revealed another dimension altogether. Paired with Prosecco DOC Rosé, the wine’s subtle red-berry notes, lively acidity and delicate structure lifted the savoury flavours. Wines from Tenuta Sant’Anna and Franzini showed how both Brut and Extra Dry Rosé styles can move confidently into the heart of a meal, each offering a slightly different expression of freshness and texture.

“Prosecco DOC proves it belongs at the table, not just in the ice bucket.”

Choosing the right style is key. Brut is crisp and dry, ideal with oysters, seafood and citrus-driven dishes – as shown by classic expressions from Le Contesse, Villa Sandi and Mionetto. Extra Dry, with a touch more softness, works beautifully with grazing boards and cheeses, illustrated by wines from La Delizia and Val D’Oca. Prosecco DOC Rosé brings subtle berry notes and extra structure, making it an easy match for roast chicken, pork and even spring lamb.

From grazing plates to thoughtfully prepared dishes, the message was clear: Prosecco DOC adapts effortlessly to modern Australian dining, making it a considered and clever entertaining choice for summer.